Slow Cooker Italian Wedding Soup
A cozy slow cooker Italian wedding soup with tender homemade meatballs, vegetables, tiny pasta, and spinach simmered in a flavorful broth.
Servings 12 cups
Calories 199kcal
Equipment
Ingredients
For the Meatballs:
- ½ lb. ground chicken
- ½ lb. ground pork
- ¼ cup Italian-style breadcrumbs
- 1 large egg, beaten
- 2 tablespoons milk
- ¼ cup grated Parmesan cheese
- 1 tablespoon dried parsley flakes
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- ¼ teaspoon pepper
For the Soup:
- 3 tablespoons olive oil, divided
- 2 large carrots (or 3-4 smaller carrots), peeled and diced
- 2 stalks celery, diced
- ½ of a large onion, diced
- 2 teaspoons minced garlic (about 2 large cloves)
- 8 cups chicken broth
- 1 dried bay leaf
- 1 cup uncooked small pasta (such as acini di pepe, orzo, stelline or ditalini)
- 5 ounces fresh baby spinach
- Optional garnish: chopped fresh parsley; grated Parmesan cheese
Instructions
Make the Meatballs
- In a large bowl, use your hands or a fork to gently combine all of the meatball ingredients. Use a tablespoon or a small scoop to shape the mixture into small meatballs. Arrange the meatballs on a baking sheet or other large tray.
Slow Cooker Instructions
- Brown the Meatballs: In a large skillet or Dutch oven, heat 1 tablespoon of olive oil (or enough to coat the bottom of the pan) over medium-high heat. Place half of the meatballs in a single layer in the pot. Cook the meatballs until nicely browned, about 1-2 minutes per side (they do not need to be completely cooked through). Transfer the meatballs to a tray and repeat with additional oil and remaining meatballs. Set browned meatballs aside.
- Add Ingredients to the Slow Cooker: Place the carrots, celery, onion, garlic and bay leaf in the bottom of a slow cooker. Add the browned meatballs on top and pour 8 cups of broth over top (this is less broth than the stovetop method, because the slow cooker adds a lot of condensation back into the soup).
- Cook: Cover and cook on LOW for 4-6 hours or on HIGH for 2-3 hours, or until the vegetables are tender and the meatballs are cooked through.
- Add Pasta: During the final 15-20 minutes of cooking, stir in the dry pasta. Cover and continue cooking until the pasta is tender.
- Stir in Spinach: Add the spinach to the pot at the very end and stir just until the leaves wilt. Taste and season with salt and pepper as needed.
- Serve: Ladle into bowls and garnish with grated Parmesan cheese, a squeeze of fresh lemon juice, and/or chopped fresh herbs.
Notes
- Alternate Stovetop Method: Brown the meatballs, saute the vegetables until soft, and then add 10 cups of broth and bay leaf (the stovetop method needs a little more broth than the Crock Pot). Bring to a boil, reduce the heat to a simmer, and stir in the browned meatballs and pasta. Cook until the pasta is tender, then stir in the spinach at the end.
- Brown the meatballs first for the best flavor and to help them hold their shape.
- Add the pasta during the last 15 to 20 minutes so it does not get mushy.
- If you plan for leftovers, cook the pasta separately and add it to each bowl.
- Baby spinach should be stirred in at the very end so it stays bright and tender.
- Kale, escarole, or Swiss chard can be used instead of spinach and should be added with the pasta.
- Any small pasta shape works, such as acini di pepe, orzo, stelline, or ditalini.
- For a shortcut, use thawed frozen mini Italian meatballs instead of homemade.
- Store leftovers in the refrigerator for up to 3 days and add extra broth when reheating.
Nutrition
Serving: 1cup | Calories: 199kcal | Carbohydrates: 14g | Protein: 11g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 46mg | Sodium: 909mg | Potassium: 460mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2844IU | Vitamin C: 18mg | Calcium: 72mg | Iron: 2mg