If you’re searching for a comforting, hearty soup that fills your kitchen with the warmest flavors, I’ve got just the thing for you. My Slow Cooker Italian Wedding Soup with Meatballs Recipe is an absolute game-changer on busy days, offering that perfect balance of tender meatballs, fresh veggies, and soul-soothing broth — all made effortlessly in the slow cooker. Trust me, once you try this, it’ll become your go-to recipe whenever you crave something both cozy and impressive!
Why You’ll Love This Recipe
- Hands-Off Cooking: Pop everything into your slow cooker and let it do the work while you relax or handle other tasks.
- Flavorful Meatballs: Browned meatballs simmer slowly, soaking up broth and seasoning for that perfect tender bite.
- Fresh and Nutritious: Loaded with fresh spinach and veggies, it’s both wholesome and delicious.
- Family Favorite: My family absolutely goes crazy for this soup — it’s a guaranteed hit for all ages.
Ingredients You’ll Need
This Slow Cooker Italian Wedding Soup with Meatballs Recipe brings together simple ingredients that harmonize beautifully. Each element adds its own flair, from savory sausage and beef to fresh herbs and the delicate pasta that’s classic for Italian wedding soup. Grab fresh veggies and quality broth for the best results – it makes all the difference!
- Ground Italian Sausage: Adds a robust, herby flavor and moisture to the meatballs; you can use mild or spicy based on your preference.
- Ground Beef: Provides a classic, familiar texture and taste that balances the pork sausage perfectly.
- Egg: Acts as a binder to keep those meatballs tender and together during cooking.
- Breadcrumbs: Gives meatballs the right structure without making them dense.
- Italian Seasoning: A blend of herbs that brings that unmistakable Italian touch.
- Parmesan Cheese: Adds nutty richness both inside the meatballs and as a garnish.
- Garlic: Fresh minced garlic amps up the aromatic and savory profile.
- Dried Parsley: Boosts the herbal freshness in the meatballs with minimal effort.
- Olive Oil: For searing the meatballs — this step locks in flavor and gives them a lovely crust.
- Celery and Carrots: Classic soup veggies that add crunch and sweetness after slow cooking.
- Yellow Onion: Provides a mild, mellow base flavor that blends seamlessly with the broth.
- Chicken Broth: The heartbeat of the soup, lending rich, savory depth.
- Acini de Pepe Pasta: Tiny pasta pearls that cook perfectly in the broth — small enough to slip around meatballs and veggies beautifully.
- Fresh Spinach: Stirred in at the end for a burst of color, freshness, and nutrition.
Variations
I love that this Slow Cooker Italian Wedding Soup with Meatballs Recipe is so adaptable. I play around with it depending on what’s in season or what my family’s mood is. Don’t hesitate to tweak it! It’s a great base to make your own.
- Swap Meat: I’ve tried using ground turkey instead of pork and beef for a lighter version, and it works wonderfully well.
- Leafy Greens: Spinach is classic, but kale or Swiss chard make great alternatives, especially if you want a bit more bite.
- Gluten-Free: I’ve used gluten-free breadcrumbs and pasta without any issues — it’s perfect for accommodating gluten sensitivities.
- Spicy Kick: Adding a pinch of red pepper flakes to the meatball mixture really woke up the flavors for me once.
How to Make Slow Cooker Italian Wedding Soup with Meatballs Recipe
Step 1: Mix and Shape the Meatballs
Start by combining the ground Italian sausage, ground beef, egg, breadcrumbs, Parmesan, garlic, Italian seasoning, parsley, salt, and pepper in a large mixing bowl. I like to use my hands for this — it’s the easiest way to get everything evenly mixed without overworking the meat. Then, roll the mixture into small ¾ inch meatballs; this size cooks evenly, and you get plenty of bites in each spoonful!
Step 2: Brown the Meatballs for Extra Flavor
This might seem like an extra step, but searing the meatballs in olive oil before they go into the slow cooker really boosts their flavor and texture. Cook them over medium-high heat until they’re browned on all sides — they don’t have to be cooked through, just a nice crust. Once browned, transfer them to your slow cooker.
Step 3: Add the Veggies and Broth
Next, toss in your diced celery, carrots, onion, minced garlic, chicken broth, Italian seasoning, and a pinch of salt and pepper. Give everything a good stir to combine so the seasoning spreads evenly around the meatballs and veggies.
Step 4: Slow Cook to Perfection
Set your slow cooker on high for about 4 hours or low for 6-8 hours. During this time, the flavors meld, veggies soften, and meatballs become tender. Your house will start smelling like an Italian trattoria, and I promise the wait is worth it!
Step 5: Add Pasta and Finish with Fresh Spinach
About 30 minutes before the soup is ready, stir in the Acini de pepe pasta. This tiny pasta cooks quickly in the broth and adds that signature texture to your Italian wedding soup. Let it cook for those final minutes, then add fresh spinach and allow it to wilt for around 5 minutes. The spinach delivers bursts of freshness and gorgeous color to the dish.
Step 6: Serve and Garnish
Ladle your Slow Cooker Italian Wedding Soup with Meatballs Recipe into bowls, sprinkle generously with grated Parmesan, and if you like, add a few extra fresh parsley leaves for color. Don’t forget crusty bread on the side – it’s perfect for sopping up every last bit of that flavorful broth!
Pro Tips for Making Slow Cooker Italian Wedding Soup with Meatballs Recipe
- Even Meatballs: I learned the hard way that making meatballs the same size ensures even cooking and a better mouthfeel.
- Sear for Flavor: Searing meatballs before slow cooking locks in juices and adds a caramelized depth that raw meatballs just don’t deliver.
- Don’t Overcook Pasta: Adding the pasta towards the end prevents it from becoming mushy — I usually set a timer so I don’t forget!
- Adjust Broth as Needed: The pasta absorbs broth, so keep some chicken broth on hand to thin the soup if it gets too thick.
How to Serve Slow Cooker Italian Wedding Soup with Meatballs Recipe
Garnishes
I always go for a generous sprinkle of freshly grated Parmesan cheese – it melts into the hot soup beautifully and adds that iconic Italian cheesiness. Sometimes, I toss on chopped fresh parsley for a pop of green and a little brightness. If you like a bit of extra zip, a drizzle of good-quality olive oil or a pinch of crushed red pepper flakes works wonders.
Side Dishes
Crusty bread, hands down, is my favorite companion – whether it’s a rustic Italian loaf or garlic bread. I also love pairing the soup with a light Caesar salad or some roasted vegetables for a well-rounded, satisfying meal.
Creative Ways to Present
For special occasions, I’ve served this soup in individual mini cocottes or clear glass bowls so everyone can admire the colorful layers — meatballs nestled amongst bright spinach and pasta pearls. Garnishing with edible flowers or microgreens makes it feel festive, turning a humble soup into a beautiful centerpiece.
Make Ahead and Storage
Storing Leftovers
Leftover Italian wedding soup keeps beautifully in an airtight container in the fridge for up to 3 days. I usually cool mine completely before refrigerating to preserve freshness and prevent sogginess. Before storing, I sometimes leave out the pasta and add it fresh when reheating to keep the texture perfect.
Freezing
This soup freezes well, just be sure to freeze the soup and meatballs without the added pasta and spinach to avoid texture issues. When ready to eat, thaw overnight in the fridge, reheat on the stovetop, and add fresh pasta and greens for the best experience.
Reheating
I reheat leftovers gently in a saucepan over medium heat, stirring occasionally to prevent sticking. If the soup seems too thick, adding a splash of broth or water refreshes the consistency. Add a handful of fresh spinach near the end to revive that fresh green pop.
FAQs
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Can I make the meatballs ahead of time for this Slow Cooker Italian Wedding Soup with Meatballs Recipe?
Absolutely! You can prepare and shape the meatballs up to a day in advance and refrigerate them. This saves you some prep time on soup day. Just remember to brown them right before adding to the slow cooker for best flavor and texture.
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What can I substitute for Acini de Pepe pasta?
If you don’t have Acini de Pepe, orzo, ditalini, or small shell pasta all work wonderfully as pasta substitutes in Italian wedding soup. Just adjust cooking times accordingly, as some pastas may cook faster or slower.
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Is it necessary to brown the meatballs before slow cooking?
While it isn’t absolutely required, browning the meatballs first adds extra flavor and texture by caramelizing the exterior. It also helps them hold together better during cooking. I highly recommend taking the few extra minutes for this step.
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Can I make this recipe in an Instant Pot or on the stovetop?
Yes! For the Instant Pot, brown the meatballs using sauté mode, then pressure cook on high for about 10 minutes with the veggies and broth before adding pasta and spinach. On the stovetop, simmer gently for around 45 minutes to an hour, adding pasta and spinach towards the end.
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How do I keep the pasta from getting mushy?
Add the pasta during the last 30 minutes of cooking and avoid letting it cook longer than necessary. If you plan to store leftovers, consider adding fresh pasta when reheating instead of cooking it all in the soup initially.
Final Thoughts
This Slow Cooker Italian Wedding Soup with Meatballs Recipe is one of those dishes that feels like a warm hug after a long day. I love how easy it is to throw together yet how impressive it tastes — the kind of recipe that keeps my family asking for seconds. Whether you’re new to slow cooking or a seasoned pro, you’ll enjoy the straightforward process and delicious results. Give it a try, and I’m betting this soup will become a beloved staple in your kitchen too!
Print
Slow Cooker Italian Wedding Soup with Meatballs Recipe
- Prep Time: 25 minutes
- Cook Time: 6 hours 30 minutes
- Total Time: 6 hours 55 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Slow Cooking
- Cuisine: Italian
- Diet: Halal
Description
This Slow Cooker Italian Wedding Soup is a comforting and hearty dish featuring tender homemade meatballs, vibrant vegetables, and delicate acini de pepe pasta simmered in a flavorful chicken broth. Perfect for easy meal prep and cozy dinners, it combines rich Italian flavors with the convenience of slow cooking.
Ingredients
Meatballs
- ½ lb. ground Italian sausage (or plain ground pork)
- ½ lb. ground beef
- 1 egg
- ½ cup breadcrumbs
- 1 teaspoon Italian seasoning
- ⅓ cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tbsp. dried parsley
- 1 tsp. salt
- ½ tsp. black pepper
- 1 tbsp. olive oil
Soup
- 2 celery ribs, diced
- 2 whole carrots, peeled and diced
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 8 cups chicken broth
- 1 tbsp. Italian seasoning
- ¾ cup Acini de pepe pasta
- 5 cups fresh spinach
- Salt and pepper, to taste
- Grated Parmesan cheese, for garnish
Instructions
- Prepare the Meatball Mixture: In a mixing bowl, combine ground Italian sausage, ground beef, egg, breadcrumbs, Italian seasoning, grated Parmesan, minced garlic, dried parsley, salt, and black pepper. Mix thoroughly until well combined to ensure even seasoning and texture.
- Form the Meatballs: Shape the mixture into small meatballs about ¾ inch in diameter, making sure they are evenly sized for consistent cooking.
- Sear the Meatballs: Heat olive oil in a non-stick pan over medium-high heat. Add the meatballs and sear them until browned on all sides, which locks in flavor. They do not need to be fully cooked at this stage.
- Transfer to Slow Cooker: Place the seared meatballs carefully into the slow cooker, preparing for the soup base.
- Add Vegetables and Broth: To the slow cooker, add diced celery, diced carrots, diced onion, minced garlic, chicken broth, Italian seasoning, salt, and pepper. Stir gently to combine all ingredients evenly.
- Slow Cook the Soup: Cook on high for 4 hours or low for 6 to 8 hours until the vegetables are tender and flavors meld together, creating a rich broth.
- Add Pasta: About 30 minutes before the end of cooking, stir in the Acini de pepe pasta to the slow cooker. Ensure the pasta is evenly distributed and continue cooking until it is al dente.
- Incorporate Spinach: Once the pasta is cooked, stir in the fresh spinach and allow it to wilt in the hot soup for approximately 5 minutes, enhancing both color and nutrition.
- Serve: Ladle the soup hot into bowls and garnish with grated Parmesan cheese and fresh parsley if desired for added aroma and flavor.
Notes
- The pasta absorbs some of the chicken broth during cooking, so you may want to add more broth or water when serving if you prefer a soupier consistency.
- If Acini de pepe pasta is unavailable, substitute with other small pasta shapes like orzo, ditalini, or small shells.
- Spinach can be swapped with other leafy greens such as kale or Swiss chard depending on preference.
- Cooking times might vary based on your slow cooker model. Check the soup periodically near the end to ensure the pasta reaches your preferred tenderness.
Nutrition
- Serving Size: 1 bowl (approximately 1 1/2 cups)
- Calories: 310
- Sugar: 4g
- Sodium: 720mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 80mg
