Slow Cooker Italian Wedding Soup

This slow cooker Italian wedding soup is my definition of comfort food. The soup is like a cozy, warm blanket, with vegetables slowly simmering in a flavorful chicken broth with Italian herbs. I take the time to make homemade meatballs, I call it an investment, with Parmesan cheese and lots of garlic. The juicy meatballs and tiny pasta pieces are added to the soup, creating a harmonious combination of textures and flavors that warms the soul.

Is there anything more comforting than a bowl of hot soup on a cold day? After enjoying this recipe, try my other favorites for a warm evening with the family: Old-Fashioned Chicken and Dumplings is my kids’ favorite meal, while this Zuppa Toscana is on top of my list!

Italian Wedding Soup is a rustic dish of tender homemade meatballs, pasta, vegetables, and spinach cooked in a light, flavorful broth. It’s also a great way to “sweep the fridge” clean. For instance, I usually chop up any stray vegetables I may have in the crisper and throw them in the pot. Hearty and satisfying, with lots of delicious variations to suit your own preference.

When making the meatballs, I double the recipe and freeze some for later. To save some time when making this homemade crockpot soup, I usually use those frozen meatballs. If that is the case, I add them to the crockpot with the veggies from the beginning. All I have left to do is add the pasta and spinach 30 minutes before dinner. Such a fuss-free and yet delicious recipe.

Why you will love this recipe 

• Comfort food: Homemade soup is always a cold-weather go-to recipe for me, and this one is so delicious. Full of different flavors and textures, it is one of my kids’ favorites.  
• Easy to make: The slow cooker does all the work for me while I enjoy my day. Then I make the meatballs and pop them into the pasta, and it is done in minutes. I take the time to make homemade meatballs, but you can totally use pre-made.
• Serve the whole family: This one-pot meal will fill everyone up, and I usually have leftovers. This is also a great freezer meal. I sometimes double the recipe and freeze it in single-serve batches for later.
• Fresh ingredients: I love making soup from scratch with real ingredients; the flavors are so much more intense.

What you will need

For the soup

• Wet ingredients: Chicken broth is the base of the soup, so I highly recommend you get a good-quality brand. I like to get low-sodium broth so I can control the amount of salt in the recipe. 
• Dry ingredients: I use the star-shaped noodles because they are small enough to fit on a spoon with meatballs, vegetables, and broth, and they look festive. 
• Vegetables: Chopped carrots provide a nice sweetness for the savory broth and beefy meatballs, as well as a vivid color for visual appeal. The celery adds texture, color, and earthy flavor. I also added some baby spinach at the end for a bit more color and extra nutrients. 
• Aromatics: I toss in diced yellow onion for its sweet, caramelized flavor and minced garlic to give the broth a punch of savory depth. 
• Seasonings: In addition to salt and pepper to taste, I use my own homemade Italian herb mixture, a bit of dried oregano for a concentrated herbal flavor, and some dried parsley for a grassy, herbal flavor. 

For the meatballs

• Ground beef: I use organic grass-fed ground beef that is 80% lean for the best flavor and least fat. 
• Wet ingredients: The egg acts as a binder, holding everything together and providing moisture and richness. I also need a bit of olive oil for browning the meatballs. 
• Dry ingredients: Breadcrumbs are like little sponges that absorb moisture, creating a soft, tender texture while preventing the meat from becoming tough and holding the meatballs together. I also add some freshly grated Parmesan cheese for flavor enhancement and to help keep the meatballs moist. 
• Seasonings: Besides salt and pepper to taste, I also use dried onion powder for a concentrated onion flavor without adding extra moisture, dried parsley gives them an herbal flavor, and the dried oregano provides a robust, earthy taste. And, of course, I have to add some minced garlic for a burst of umami. 

How to make 

Cook the soup: First, I add the broth, celery, onion, carrots, parsley, herbs, oregano, and garlic to the slow cooker and stir gently until combined. Then, I cook it on low for 6 hours or high for 4 hours. 

Make the meatballs: In the meantime, I mix all the meatball ingredients except the oil in a bowl, then shape them into 1-inch balls. I like to use my small ice cream scoop, so they are all the same size. 

Cook the meatballs: Then, I heat the oil over medium-high heat until it is sizzling. I cook the meatballs, turning them occasionally, until they are browned and cooked through, then let them drain on paper towels. 

Mix it together: When they are all finished, I put them into the slow cooker with the pasta, stir it a bit, and let it cook for another 30 minutes or until the pasta is done. 

Serve with toppings: Finally, I add the spinach and let it sit with the lid on for 5 minutes before serving with my favorite toppings. 

Expert tip

The right way to freeze soup with pasta

For those who know they will have leftovers, plan ahead. Cook the pasta separately so it does not freeze together. Freezing the pasta in the soup will make it mushy because it absorbs all the liquid. While that doesn’t bother some people, others do not like it. Just freeze the soup base, then add freshly cooked pasta to the hot soup before serving. 

More tips to consider:

• Keep the meatballs small. I like mine to be less than an inch, so they cook evenly and fit on a spoon. 
• The best way to make meatballs of the same size is to use a small cookie scoop.
• Be sure to have extra broth on hand. The pasta sometimes absorbs it during cooking. 
• Don’t forget to sear the meatballs to keep them together and help them stay juicy. 
• Add the pasta just before the end of the cooking process, so it doesn’t get soggy. 
• Also, do not add the spinach last, as it wilts quickly.

Recipe variations and add-ins:

• Different meat: Instead of ground beef, I use chicken or turkey for a lighter soup or sausage for extra flavor.
• Other pasta: Any kind of pasta can be used, but I would keep it small. Some good choices are orzo, ditalini, pastina, star pasta, or pearl couscous. 
• Spicy soup: To make this soup spicy, I add some chopped jalapenos and red pepper flakes. 
• Easy peasy: Why not make this soup even easier? Use premade meatballs. The grocery store has some very good frozen meatballs, such as Rosina Italian-Style Meatballs. 
• More vegetables: Make this soup more flavorful and colorful by adding extra vegetables like chopped green beans, corn, mushrooms, and bell peppers. 

Serving suggestions:

I like to serve this soup with a loaf of French bread or my soft, buttery homemade breadsticks. They are perfect for soaking up the rich and salty broth. The kids love it when I serve it in these bread bowls, and I like it too because I have fewer dishes to wash! A sprinkle of shaved parmesan on top is a must!

When we have leftovers, I serve them for lunch with this unique, sweet-and-savory strawberry-bacon grilled cheese sandwich. Made with grilled sourdough, cream cheese, strawberry jam, fresh strawberries, cheddar, and crispy bacon, this is a deliciously ooey-gooey lunch or dinner delight my family devours. Or these grilled chicken Caesar sandwiches that are tasty and easy to make.  

How to store leftovers:

• Refrigerate: I chill my leftovers in the fridge for up to a week in a sealed glass container.  
• Freezing: To freeze, I use a measuring cup to scoop it into quart-sized freezer bags, where it can stay frozen for several months.   
• Defrost: I thaw my frozen soup in the fridge overnight. 
• Reheating: Save any extra broth for later use. I always add more when I reheat it because the pasta soaks up the liquid.

Frequently asked questions

More slow cooker soups to try: