Slow Cooker Italian Wedding Soup with Meatballs Recipe

why make this recipe

Slow Cooker Italian Wedding Soup with Meatballs is a comforting and delicious choice for any meal. It combines savory meatballs, fresh vegetables, and flavorful broth, making it a hearty dish perfect for family dinners or gatherings. The best part is the convenience of using a slow cooker, which allows the flavors to develop beautifully without much effort on your part.

how to make Slow Cooker Italian Wedding Soup with Meatballs

Ingredients

• 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
• 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

Directions

1. In a mixing bowl, combine the ground Italian sausage, ground beef, egg, breadcrumbs, Italian seasoning, grated Parmesan, minced garlic, dried parsley, salt, and black pepper. Mix thoroughly to ensure even tasting meatballs.
2. Shape the mixture into small meatballs, about ¾ inch in diameter.
3. Heat olive oil in a non-stick pan over medium-high heat. Add the meatballs and sear them until browned on all sides. This step adds flavor but doesn’t fully cook the meatballs.
4. Carefully place the seared meatballs into the slow cooker.
5. To the slow cooker, add the diced celery, diced carrots, diced onion, minced garlic, chicken broth, Italian seasoning, salt, and pepper. Stir gently to combine.
6. Cook on high for 4 hours or low for 6 to 8 hours until the vegetables are tender and the flavors blend in the broth.
7. About 30 minutes before it finishes cooking, stir in the Acini de pepe pasta. Continue cooking until the pasta is al dente.
8. Once the pasta is done, stir in the fresh spinach and let it wilt in the hot soup for about 5 minutes.
9. Ladle the soup into bowls and garnish with grated Parmesan cheese and fresh parsley if desired.

how to serve Slow Cooker Italian Wedding Soup with Meatballs

Serve the soup hot in bowls. You can add extra grated Parmesan cheese on top for an added burst of flavor. This soup is great on its own or served with crusty bread on the side for dipping.

how to store Slow Cooker Italian Wedding Soup with Meatballs

Store leftovers in an airtight container in the refrigerator for up to three days. If you want to keep it longer, you can freeze the soup for up to three months. Just make sure to cool it completely before placing it in the freezer.

tips to make Slow Cooker Italian Wedding Soup with Meatballs

• Use fresh ingredients for the best flavor.
• If you want a thicker soup, you can add an extra half cup of pasta.
• Feel free to add other vegetables like zucchini or bell peppers for added nutrition.

variation

You can substitute the meat in the meatballs with turkey for a leaner option. Additionally, you can use different types of pasta if Acini de pepe is not available. Just adjust cooking times according to the pasta used.

FAQs

1. Can I make this soup without a slow cooker?
   Yes, you can prepare this soup in a large pot on the stove. Simply cook the meatballs initially in the pot, then add the broth and vegetables, and simmer until everything is cooked through.

2. How can I make this soup vegetarian?
   You can replace the meatballs with lentils or a mixture of diced vegetables and cook them in the broth. Use vegetable broth instead of chicken broth for a vegetarian soup.

3. Can I use frozen spinach in this recipe?
   Yes, you can use frozen spinach instead of fresh. Just add it to the soup towards the end of the cooking time to allow it to heat through.

Slow Cooker Italian Wedding Soup with Meatballs

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A comforting and delicious soup featuring savory meatballs, fresh vegetables, and flavorful broth, perfect for family dinners or gatherings.

• Author: penny
• Prep Time: 15 minutes
• Cook Time: 240 minutes
• Total Time: 255 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Slow Cooking
• Cuisine: Italian
• Diet: None

Ingredients

Scale 1x2x3x

• 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
• 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

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Instructions

1. In a mixing bowl, combine the ground Italian sausage, ground beef, egg, breadcrumbs, Italian seasoning, grated Parmesan, minced garlic, dried parsley, salt, and black pepper. Mix thoroughly to ensure even tasting meatballs.
2. Shape the mixture into small meatballs, about ¾ inch in diameter.
3. Heat olive oil in a non-stick pan over medium-high heat. Add the meatballs and sear them until browned on all sides.
4. Carefully place the seared meatballs into the slow cooker.
5. Add the diced celery, diced carrots, diced onion, minced garlic, chicken broth, Italian seasoning, salt, and pepper to the slow cooker. Stir gently to combine.
6. Cook on high for 4 hours or low for 6 to 8 hours until the vegetables are tender and the flavors blend in the broth.
7. About 30 minutes before it finishes cooking, stir in the Acini de pepe pasta. Continue cooking until the pasta is al dente.
8. Once the pasta is done, stir in the fresh spinach and let it wilt in the hot soup for about 5 minutes.
9. Ladle the soup into bowls and garnish with grated Parmesan cheese and fresh parsley if desired.

Notes

For a thicker soup, add an extra half cup of pasta. This soup is also great served with crusty bread.

Nutrition

• Serving Size: 1 serving
• Calories: 320
• Sugar: 4g
• Sodium: 850mg
• Fat: 18g
• Saturated Fat: 6g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 4g
• Protein: 22g
• Cholesterol: 70mg