Slow Cooker Italian Wedding Soup

This Slow Cooker Italian Wedding Soup is a hearty, comforting blend of tender meatballs, leafy greens, and pasta in a savory broth. Effortless and soul-warming, it’s perfect for cozy dinners or meal prep, bursting with Italian flavors.

Why You’ll Love This Recipe

This Slow Cooker Italian Wedding Soup is a bowl of pure comfort, marrying juicy mini meatballs, vibrant greens, and tiny pasta in a rich, herby broth that warms you from the inside out. The slow cooker makes it a breeze—toss in ingredients and let the magic happen while you go about your day. It’s a balanced meal with protein, veggies, and carbs, ideal for family dinners or chilly evenings. The meatballs soak up garlic and Parmesan, while escarole or spinach adds earthy freshness. Naturally adaptable for gluten-free or low-carb diets, this soup freezes beautifully and tastes even better the next day. Serve with crusty bread for a classic Italian experience everyone will love.

Recipe Tips and Tricks

• Shape Small Meatballs: Use a teaspoon or melon baller for bite-sized, even cooking.
• Brown Meatballs: Quick sear adds flavor; skip for faster prep.
• Add Pasta Late: Prevents mushiness; cook separately if serving later.
• Use Sturdy Greens: Escarole holds up; spinach or kale wilts faster.
• Skim Fat: Spoon off excess grease from broth for cleaner flavor.
• Taste Broth: Adjust salt and Parmesan at end for perfect balance.
• Freeze Without Pasta: Add fresh pasta when reheating to maintain texture.
• Double Batch: Use 6-quart slow cooker for meal prep or crowds.

Yield: 8 Servings

Slow Cooker Italian Wedding Soup

Print

Tender meatballs, pasta, and greens in savory broth—slow-cooked Italian comfort.

Prep Time 20 minutes

Cook Time 6 hours

Additional Time 10 minutes

Total Time 6 hours 30 minutes

Ingredients

• ¼ cup breadcrumbs
• ½ cup grated Parmesan + extra for serving
• ¾ cup acini di pepe or orzo
• 1 large egg
• 1 lb ground chicken or turkey
• 1 small onion, finely chopped
• 1 tsp Italian seasoning
• 3 cloves garlic, minced
• 4 cups chopped escarole or spinach
• 8 cups low-sodium chicken broth
• Salt and pepper to taste

Instructions

1. Make Meatballs: Mix ground chicken, egg, breadcrumbs, ¼ cup Parmesan, half the garlic, salt, and pepper; form into ½-inch balls.
2. Sear (Optional): Brown meatballs in skillet 2-3 minutes for flavor; no need to cook through.
3. Prep Slow Cooker: Pour broth into 6-quart slow cooker; add onion and remaining garlic.
4. Add Seasoning: Stir in Italian seasoning, salt, and pepper—sets the broth’s flavor base.
5. Add Meatballs: Gently place meatballs in broth; avoid overcrowding for even cooking.
6. Cook Low and Slow: Cover and cook on LOW for 5.5 hours or HIGH for 2.5-3 hours.
7. Add Pasta: Stir in acini di pepe; cook 20-30 minutes on HIGH until tender.
8. Add Greens: Stir in escarole or spinach; cook 5-10 minutes until wilted.
9. Rest: Let sit 10 minutes on WARM—flavors meld and soup thickens slightly.
10. Serve: Ladle into bowls; sprinkle with Parmesan and serve with crusty bread.

Notes

• Use 6-quart slow cooker for ample space and even cooking.
• Cook pasta separately if planning leftovers to prevent sogginess.
• For richer broth, add 1 tbsp olive oil or butter to slow cooker.
• Garnish with fresh parsley or lemon zest for extra brightness.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 272Total Fat 11gSaturated Fat 4gUnsaturated Fat 7gCholesterol 93mgSodium 3929mgCarbohydrates 22gFiber 5gSugar 2gProtein 23g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

• Ground Chicken or Turkey (1 lb): Lean protein for meatballs; mix with pork for richness.
• Acini di Pepe or Orzo (¾ cup): Tiny pasta for texture; use pre-cooked to avoid starchiness.
• Escarole or Spinach (4 cups, chopped): Escarole for traditional bite; spinach for milder flavor.
• Chicken Broth (8 cups): Low-sodium for control; homemade for depth.
• Parmesan (½ cup, grated + extra for serving): Adds nutty richness; fresh is best.
• Egg (1 large): Binds meatballs and adds silkiness to broth.
• Breadcrumbs (¼ cup): Panko or fresh for light meatballs; gluten-free if needed.
• Garlic (3 cloves, minced): Half in meatballs, half in broth for aroma.
• Onion (1 small, finely chopped): Sweetens broth; yellow or white works.
• Italian Seasoning (1 tsp): Oregano, basil blend; fresh herbs elevate flavor.

Variations and Substitutions

• Meat Swap: Use beef, pork, or plant-based meat for meatballs.
• Gluten-Free: Swap pasta for quinoa or rice; use GF breadcrumbs.
• Low-Carb: Skip pasta; add zucchini noodles or extra greens.
• Greens Swap: Kale, Swiss chard, or arugula for escarole.
• Spicy Kick: Add ¼ tsp red pepper flakes to broth or meatballs.
• Vegetarian: Use veggie broth and mushroom-based meatballs.
• Cheese Twist: Pecorino or Romano instead of Parmesan.
• Creamy Version: Stir in ¼ cup heavy cream at end.

Storage Options

• Refrigerator: Store in airtight container up to 4 days.
• Freezer: Freeze without pasta up to 3 months; thaw overnight.
• Reheating: Warm on stove with fresh pasta; microwave in a pinch.

Dish Gallery

Please share this Slow Cooker Italian Wedding Soup with your friends and do a comment below about your feedback.

We will meet you on next article.

Until you can read, Slow Cooker Italian Meatball Marinara