There’s nothing quite like coming home to the rich, inviting aroma of a classic soup simmering away. This Slow Cooker Italian Wedding Soup recipe delivers that comforting experience with minimal effort. By letting your crockpot do the heavy lifting, you’ll create a deeply flavorful soup bursting with savory meatballs, tender greens, and delicate pasta. It’s the perfect, heartwarming meal for a busy weeknight or a cozy Sunday supper.
This recipe is designed to be as simple as possible without sacrificing any of the authentic, beloved taste. We’re combining simple ingredients to create a truly memorable dish that your family will ask for again and again.
What Exactly Is Italian Wedding Soup?
Despite its name, Italian Wedding Soup isn’t traditionally served at Italian weddings. The name comes from a mistranslation of the Italian phrase “minestra maritata,” which means “married soup.” This refers to the “marriage” or perfect combination of flavors between the greens and the meat in the broth. It’s a classic peasant-style dish from Southern Italy, celebrated for its delicious and comforting qualities.
Why You’ll Love This Slow Cooker Recipe
Making this soup in the slow cooker is a game-changer. The long, slow simmer time allows the flavors of the meatballs, vegetables, and herbs to meld together beautifully, creating a broth that’s richer than any stovetop version. It’s a true set-it-and-forget-it meal that simplifies your day.
- Effortless Flavor: The crockpot coaxes out every bit of flavor from the ingredients for a truly robust soup.
- Perfectly Tender Meatballs: The gentle, even heat of the slow cooker ensures the meatballs are incredibly tender and juicy.
- Family-Friendly: This soup is a guaranteed hit with both adults and kids.
- Makes a Large Batch: It’s perfect for feeding a crowd or for having delicious leftovers for lunch.
The Key Ingredients for Perfect Wedding Soup
The magic of this soup is in its simple, high-quality ingredients. Here’s what you’ll need to bring it all together.
For the Savory Meatballs
The meatballs are the star of the show. You can make them from scratch for the best flavor or use a shortcut!
- Ground Meat: A mix of ground beef and pork provides the perfect balance of flavor and tenderness.
- Parmesan Cheese: Use freshly grated Parmesan for a rich, nutty flavor.
- Breadcrumbs: Italian-style breadcrumbs help bind the meatballs and keep them moist.
- Egg: Acts as a binder to hold everything together.
- Seasoning: Fresh parsley, minced garlic, salt, and pepper are essential.
- Time-Saving Tip: Feel free to use high-quality, pre-made frozen Italian meatballs to make this recipe even easier.
For the Rich Soup Base
- Vegetables: A classic mirepoix of diced onions, carrots, and celery forms the aromatic foundation.
- Garlic: Freshly minced garlic adds a pungent, savory depth.
- Chicken Broth: Use a low-sodium chicken broth so you can control the saltiness of the final dish.
The Finishing Touches: Greens & Pasta
These two elements are added at the very end to ensure they have the perfect texture.
- Greens: Escarole is the traditional choice, but fresh spinach is a fantastic and readily available substitute.
- Pasta: Acini di pepe are the classic tiny pasta shape, but orzo or ditalini also work wonderfully.
Step-by-Step: How to Make Italian Wedding Soup in a Slow Cooker
Follow these simple steps for a foolproof, delicious soup every time.
Step 1: Prepare the Meatballs
In a large bowl, gently combine the ground beef, ground pork, Parmesan cheese, breadcrumbs, egg, parsley, garlic, salt, and pepper. Be careful not to overmix, as this can make the meatballs tough. Roll the mixture into small, bite-sized meatballs, about 1-inch in diameter.
Step 2: Brown the Meatballs (Optional but Recommended)
For the best flavor, heat a tablespoon of olive oil in a large skillet over medium-high heat. Brown the meatballs in batches on all sides. This step creates a delicious crust and adds immense flavor to the soup. Once browned, transfer the meatballs to the slow cooker.
Step 3: Slow Cook the Soup Base
Add the diced onion, carrots, celery, and minced garlic to the slow cooker with the meatballs. Pour the chicken broth over everything and stir gently. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
Step 4: Add the Final Ingredients
About 20-30 minutes before serving, turn the slow cooker to high. Stir in the uncooked pasta. Cover and let it cook until tender. In the last 5 minutes of cooking, stir in the fresh spinach or escarole. It will wilt quickly into the hot broth. Serve immediately, topped with extra grated Parmesan cheese.
Pro Tips for the Best Crockpot Italian Wedding Soup
- Don’t Add Pasta Too Early: Adding the pasta at the end is the most important tip! If you add it at the beginning, it will become overly soft and mushy.
- Use Fresh Parmesan: The flavor of freshly grated Parmesan cheese is far superior to the pre-shredded kind.
- Deglaze the Pan: If you brown the meatballs, pour a little of the chicken broth into the hot skillet to scrape up all the browned bits (the fond) and add it to the slow cooker for a huge flavor boost.
What to Serve with Your Soup
This soup is a hearty meal on its own, but it pairs wonderfully with a few simple sides. Serve it with a loaf of crusty bread for dipping, a simple green salad, or some delicious bacon wrapped grilled cheese for an extra comforting meal.
Storing, Freezing, and Reheating Instructions
- Storing: Store leftover soup in an airtight container in the refrigerator for up to 4 days. Note that the pasta will continue to absorb liquid as it sits.
- Freezing: For best results, freeze the soup *before* adding the pasta and greens. Let it cool completely, then freeze for up to 3 months. When you’re ready to eat, thaw it overnight, reheat it on the stove, and add fresh pasta and greens as directed in the recipe.
- Reheating: Gently reheat the soup on the stovetop over medium-low heat until warmed through. You may want to add an extra splash of broth to thin it out.
Frequently Asked Questions
Yes, this soup freezes well! For the best texture upon reheating, freeze the soup base and meatballs *before* you add the pasta and greens. When you’re ready to serve, thaw the soup, bring it to a simmer, and then add the pasta and greens to cook them fresh.
Absolutely! To save time, you can use pre-cooked, frozen Italian-style meatballs. There’s no need to thaw them; just add them directly to the slow cooker at the beginning of the cooking time.
The key is to add the uncooked pasta only in the last 20-30 minutes of the cooking time. This gives it just enough time to cook through without becoming over-saturated and mushy.
Traditional recipes often call for escarole, which has a pleasant, slightly bitter flavor. However, fresh spinach is a very popular and delicious substitute that is easy to find and wilts perfectly into the soup.
The most traditional pasta is Acini di Pepe, which are very small, bead-like pasta. However, other small pasta shapes like orzo, ditalini, or stelline (small stars) work perfectly as well.
More Delicious Soup Recipes You’ll Love
If you enjoyed this recipe, be sure to try some of our other favorite comforting soups! This White Chicken Lasagna Soup is creamy and decadent, while our Crockpot Chicken Tortellini Soup is another slow cooker favorite. For something with a little kick, this classic Taco Soup Recipe is always a crowd-pleaser.
A Perfect Slow Cooker Meal
This Slow Cooker Italian Wedding Soup is the epitome of comfort food made easy. It’s a wholesome, delicious, and satisfying meal that will warm you from the inside out. We hope you love making it as much as we do! If you try it, please leave a comment below or share a photo of your creation on Pinterest!
Slow Cooker Italian Wedding Soup Recipe
Slow Cooker Italian Wedding Soup (The Easiest, Most Flavorful Recipe!)
Ingredients
Equipment
Method
- In a large bowl, gently combine ground beef, ground pork, Parmesan, breadcrumbs, egg, parsley, 2 cloves minced garlic, salt, and pepper. Roll into small, 1-inch meatballs.
- In a large skillet, heat olive oil over medium-high heat. Brown meatballs in batches on all sides. This step is optional but adds significant flavor. Transfer browned meatballs to the bottom of a 6-quart or larger slow cooker.
- Add diced onion, carrots, and celery to the slow cooker with the meatballs. Pour the chicken broth over everything.
- Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
- About 20-30 minutes before serving, turn the slow cooker to HIGH. Stir in the uncooked acini di pepe pasta. Cover and cook until pasta is al dente.
- During the last 5 minutes of cooking, stir in the fresh spinach until it wilts. Serve hot, garnished with extra grated Parmesan cheese.
Notes
To freeze, prepare the soup without the pasta and spinach. Thaw and reheat, adding the final ingredients just before serving.
Store leftovers in the fridge for up to 4 days. The pasta will absorb more broth as it sits.
