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- 1 cup small pasta (such as acini di pepe or orzo) - 1 pound lean ground beef or turkey - ½ cup grated Parmesan cheese - ¼ cup Italian breadcrumbs - 1 large egg - 1 teaspoon garlic powder - 1 teaspoon onion powder - ½ teaspoon dried oregano - ½ teaspoon dried basil - 6 cups low-sodium chicken or vegetable broth - 2 cups baby spinach, roughly chopped - 1 carrot, diced - 1 celery stalk, diced - 1 small onion, diced - Salt and pepper to taste - Fresh parsley for garnish Using fresh ingredients makes a big difference in flavor. The taste of fresh spinach, carrots, and herbs gives your soup a vibrant feel. Fresh ingredients also add nutrition. They keep the soup healthy and enjoyable. Plus, fresh herbs like parsley can brighten the dish. Always try to pick the best quality ingredients you can find. This ensures your soup tastes great and feels wholesome. If you can’t find certain items, don’t worry! You can swap some ingredients. For example, if you want a meat-free option, use lentils or mushrooms instead of meat. If you don’t have small pasta, you can use rice or larger pasta shapes. Instead of chicken broth, vegetable broth works well too. These swaps keep the spirit of the soup while adding your own touch. Adjust the flavors according to your taste! To make the meatballs, start with a large bowl. Add 1 pound of lean ground beef or turkey. Then, mix in ½ cup of grated Parmesan cheese. Next, add ¼ cup of Italian breadcrumbs. Crack in 1 large egg, and sprinkle in 1 teaspoon of garlic powder and 1 teaspoon of onion powder. Add ½ teaspoon of dried oregano and ½ teaspoon of dried basil. Season with salt and pepper. Use your hands to mix everything well. Form small meatballs, about 1 inch wide. Grab your slow cooker and pour in 6 cups of low-sodium chicken or vegetable broth. Next, add 1 diced carrot, 1 diced celery stalk, and 1 diced small onion. Stir these ingredients together. Carefully place the meatballs into the slow cooker. Make sure they are fully submerged in the broth. This helps them cook evenly and stay moist. Cover the slow cooker with its lid. Set it to cook on low for 6-8 hours or on high for 3-4 hours. About 30 minutes before you serve, add 1 cup of small pasta and 2 cups of roughly chopped baby spinach. This will give your soup a nice texture and boost the flavor. Check the seasoning and adjust with salt and pepper if needed. Once the pasta is tender, the soup is ready to enjoy! To make great meatballs, mix lean ground beef or turkey with care. I use one pound for a hearty base. Add half a cup of grated Parmesan cheese for taste. Next, include a quarter cup of Italian breadcrumbs to bind the mix. One large egg helps hold it all together. Season with garlic powder, onion powder, oregano, and basil for flavor. It's key to roll the meatballs into small, even balls, about one inch wide. This size cooks well and stays juicy. Herbs make a big difference in your soup. I use dried oregano and basil, each at half a teaspoon. These add a nice depth of flavor. For a fresh twist, try adding fresh parsley when serving. You can also toss in some thyme or rosemary if you like. Experiment with the herbs to find your favorite mix. Just remember, fresh herbs bring a brighter taste than dried ones. If you want a thicker soup, add more small pasta. I usually use one cup of acini di pepe or orzo. Cook the pasta right in the slow cooker for about 30 minutes before you serve. If the soup feels too thick, add more broth or water to loosen it up. The key is to stir well and taste as you go. This way, you can adjust the flavors and texture to your liking. {{image_2}} You can easily make a vegetarian version of Italian wedding soup. Replace the meat with plant-based protein. Use lentils or chickpeas for a hearty touch. For the broth, choose vegetable broth for a rich taste. This change keeps the soup hearty and healthy, while still delicious. You can add more vegetables to boost the flavor and nutrition. Try adding diced zucchini or bell peppers. You can also include green beans or peas for a pop of color. These extra veggies make the soup even more vibrant and tasty. Plus, they add great texture to each spoonful. The pasta choice can change the soup's vibe. While small pasta like acini di pepe or orzo works well, you can try others too. Mini shells or ditalini pasta also fit nicely. Each type gives a different feel to the soup, so choose what you like best. Store your leftover soup in an airtight container. This keeps it fresh for up to three days in the fridge. Make sure it cools down first. If you leave it warm, it may produce moisture and spoil faster. Label your container with the date. This helps you remember when you made it. Reheat the soup on the stove over medium heat. Stir it often to heat evenly. You can add a little broth or water if the soup is too thick. This helps bring back its original texture. If you prefer using a microwave, heat it in a microwave-safe bowl. Cover it loosely to avoid spills. Heat in short bursts, stirring between each burst. To freeze the soup, let it cool completely. Transfer it to a freezer-safe container. Leave some space at the top, as soup expands when frozen. You can also freeze individual portions in zip-top bags. When you're ready to eat, thaw it in the fridge overnight. Reheat it on the stove or in the microwave. This way, you can enjoy your Italian wedding soup anytime! Yes, you can make this soup ahead of time. Slow cooker Italian wedding soup tastes even better the next day. To do this, follow the recipe as usual. Let the soup cool. Then, store it in an airtight container in the fridge. When you are ready to eat, just reheat it on the stove or in the microwave. The flavors will meld nicely overnight, making each bowl even more delicious. To stop the pasta from overcooking, add it late in the cooking time. I suggest stirring in the small pasta about 30 minutes before you serve. This way, it will cook just right. If you cook it too long, the pasta can get mushy. Keep an eye on it as it cooks. Taste it a few minutes before serving to check if it’s done. Italian wedding soup pairs well with many sides. Here are some great options: - Crusty bread or garlic bread for dipping - A fresh green salad with a light vinaigrette - A simple antipasto platter with olives and cheese These sides add variety and balance to your meal. Enjoy your soup with these tasty additions! This blog post covers everything you need to know about making Italian Wedding Soup. We discussed key ingredients, why fresh ones matter, and good substitutes. I shared clear steps for preparing meatballs and setting up the slow cooker. You learned tips for perfecting meatballs, enhancing flavors, and adjusting textures. We also explored vegetarian options and storage tips. In the end, this soup is versatile and rewarding. Enjoy making it your own!

Slow Cooker Italian Wedding Soup

A hearty and flavorful soup featuring meatballs, pasta, and fresh vegetables, perfect for a comforting meal.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 6 hours
Total Time 7 hours
Course Main Course
Cuisine Italian
Servings 6 servings
Calories 250 kcal

Ingredients
  

  • 1 cup small pasta (such as acini di pepe or orzo)
  • 1 pound lean ground beef or turkey
  • ½ cup grated Parmesan cheese
  • ¼ cup Italian breadcrumbs
  • 1 large egg
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • 6 cups low-sodium chicken or vegetable broth
  • 2 cups baby spinach, roughly chopped
  • 1 medium carrot, diced
  • 1 stalk celery, diced
  • 1 small onion, diced
  • to taste Salt and pepper
  • for garnish Fresh parsley

Instructions
 

  • In a large bowl, combine the ground beef (or turkey), grated Parmesan cheese, breadcrumbs, egg, garlic powder, onion powder, oregano, basil, salt, and pepper. Mix well and form small meatballs (about 1 inch in diameter).
  • In the slow cooker, add the chicken or vegetable broth, diced carrot, celery, and onion. Stir to combine.
  • Carefully add the meatballs to the slow cooker, ensuring they are submerged in the broth.
  • Cover and cook on low for 6-8 hours or on high for 3-4 hours.
  • About 30 minutes before serving, stir in the small pasta and chopped spinach. Adjust seasoning with salt and pepper if necessary.
  • Once the pasta is tender, serve the soup hot, garnished with fresh parsley and additional grated Parmesan if desired.

Notes

Serve the soup in individual bowls, topped with a generous sprinkle of Parmesan and a wedge of lemon for a fresh burst of flavor.
Keyword Italian, meatballs, pasta, slow cooker, soup