Crockpot Italian Wedding Soup
Crockpot Italian wedding soup has tender little meatballs, bright greens, and tiny pasta in a rich chicken broth. The slow cooker builds the broth for hours, then the pasta and spinach go in at the end so nothing turns soft.
8
servings25
minutes5
hoursMini meatballs and vegetables simmered in chicken broth, finished with tiny pasta, spinach, and Parmesan.
Ingredients
1 lb ground beef or a beef and pork mix
1/2 cup Italian breadcrumbs
1/4 cup grated Parmesan cheese, plus more for serving
1 large egg
2 cloves garlic, minced
1 tsp Italian seasoning
1/2 tsp kosher salt
2 tbsp olive oil
1 medium yellow onion, diced
3 carrots, peeled and diced
3 celery stalks, diced
8 cups low-sodium chicken broth
1 tsp dried oregano
3/4 cup acini di pepe pasta
5 oz fresh baby spinach
1/2 tsp black pepper
Directions
- In a bowl, mix the ground beef, breadcrumbs, Parmesan, egg, half the garlic, Italian seasoning, and salt. Do not overmix, or the meatballs turn tough.
- Roll the mixture into small balls about 1 inch wide. You should get about 40.
- Heat the oil in a skillet over medium-high heat. Brown the meatballs for 3 to 4 minutes, turning once. They do not need to cook through.
- Put the onion, carrots, celery, remaining garlic, and oregano in a 6-quart slow cooker.
- Pour in the broth and add the meatballs gently on top.
- Cover and cook on LOW for 4 to 5 hours or on HIGH for 2 to 3 hours.
- Check that the meatballs reach 160°F inside and the carrots are tender.
- Turn the cooker to HIGH. Stir in the acini di pepe and simmer uncovered for 15 to 20 minutes, until the pasta is tender.
- Stir in the spinach and let it wilt for 3 minutes. Season with black pepper and more salt if needed.
- Ladle into bowls and top with extra Parmesan.
Notes
- Add the pasta only at the end or it will soak up all the broth. For leftovers, cook the pasta separately and add it to each bowl. Store the soup for up to 4 days. Freeze the broth and meatballs without the pasta for up to 3 months.
Why Italian wedding soup suits the slow cooker
This soup has a lot of small parts, but the slow cooker makes them simple. Meatballs poach gently in the broth, the carrots and celery soften, and the whole pot sits happily for hours. You get a clear, savory broth with tender little meatballs and soft greens, with no pot-watching. It is the kind of soup you can ladle out for a cold night or a big family table.
The one trick is timing. The pasta and spinach go in at the end. Cooked all day, they would turn to mush, but added in the last twenty to thirty minutes, they stay tender and green.
Ingredient notes for crockpot Italian wedding soup
Ground beef or beef and pork: A mix of beef and pork gives the most tender meatballs. Lean beef works but can turn dense. Mixing the meats keeps the little meatballs soft after hours in hot broth.
Breadcrumbs and egg: They bind the meatballs and keep them soft. Do not skip them. Dry breadcrumbs soak up the egg and keep the meatballs from tightening up.
Parmesan: Grate it fine. It goes into the meatballs and on top of the bowl. Use real Parmesan from a wedge, because it melts into the broth and adds a salty depth.
Acini di pepe: These tiny pasta beads are traditional. Orzo or ditalini are fine substitutes. Cook them just until al dente, because they keep swelling in the hot broth.
Baby spinach: It wilts in minutes. Add it right at the end so it stays bright green.
Tips for tender meatballs and clear broth
Do not overmix: Mix the meatball mixture until just combined. Overworked meat gets rubbery, and small meatballs about the size of a teaspoon cook through in the broth. Wet your hands before you roll the meat, so it does not stick to your palms.
Brown or not: Browning the meatballs adds flavor, but you can drop them in raw to save time. They will be paler but still tender. Check that they reach 160°F. Small ones also cook faster and look better in the bowl.
Add pasta last: The most common mistake is cooking the pasta from the start. It swells and soaks up the broth. Stir it in during the last thirty minutes on HIGH.
Swaps and variations for wedding soup
Use ground chicken or turkey for lighter meatballs, and kale or escarole in place of spinach. Add a pinch of red pepper flakes for gentle heat. For a gluten-free version, use gluten-free breadcrumbs and small gluten-free pasta. Add a squeeze of lemon at the end for brightness.
Do not use long pasta like spaghetti broken into pieces. It clumps, absorbs too much broth, and leaves the soup thick and starchy.
What to serve with Italian wedding soup
A warm piece of crusty bread or garlic toast is all this soup needs. A simple green salad with lemon dressing makes it a full meal. Ladle the soup into wide bowls, then top each with a pinch of Parmesan and black pepper. Pass extra Parmesan at the table and a pepper grinder, and keep the pot on WARM for seconds.
Storing and reheating wedding soup
Pasta keeps absorbing broth, so for leftovers store the soup in the fridge for up to four days, and expect it to thicken. Add a splash of broth when you reheat.
For the freezer, freeze the soup without the pasta for up to three months. Thaw overnight, reheat gently on the stove, and add freshly cooked pasta and spinach before serving. Cooked meatballs also freeze well on their own, so you can make a double batch.
Crockpot Italian Wedding Soup at a glance
- Prep time: 25 minutes
- Cooking time: 5 hours
- Servings: 8 servings
- Ingredients: 16, led by ground beef or a beef and pork mix, Italian breadcrumbs, grated Parmesan cheese, egg
Tips for Crockpot Italian Wedding Soup
Add the pasta only at the end or it will soak up all the broth. For leftovers, cook the pasta separately and add it to each bowl. Store the soup for up to 4 days. Freeze the broth and meatballs without the pasta for up to 3 months.
Crockpot Italian Wedding Soup FAQ
How long does Crockpot Italian Wedding Soup take?
Crockpot Italian Wedding Soup takes 5 hours of cooking after 25 minutes of prep.
How many people does Crockpot Italian Wedding Soup serve?
This recipe makes 8 servings.
What do I need to make Crockpot Italian Wedding Soup?
16 ingredients, led by ground beef or a beef and pork mix, Italian breadcrumbs, grated Parmesan cheese, egg. Amounts are in the recipe card above.
