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A close-up shot of a hearty bowl of homemade crockpot Italian wedding soup, showcasing the tender meatballs and fresh greens.

Slow Cooker Italian Wedding Soup (The Easiest, Most Flavorful Recipe!)

This Slow Cooker Italian Wedding Soup is the ultimate comfort food! This easy crockpot recipe features savory homemade meatballs, tender greens, and delicate acini di pepe pasta simmered in a rich, flavorful broth.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 8 servings
Course: Dinner, Main Course, Soup
Cuisine: American, Italian
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

For the Meatballs
  • 1 lb ground beef (80/20)
  • 1 lb ground pork
  • 1/2 cup grated Parmesan cheese plus more for serving
  • 1/2 cup Italian breadcrumbs
  • 1 large egg lightly beaten
  • 1/4 cup fresh parsley chopped
  • 2 cloves garlic minced
  • 1 tsp salt
  • 1/2 tsp black pepper
For the Soup
  • 1 tbsp olive oil optional, for browning
  • 1 large onion diced
  • 2 large carrots peeled and diced
  • 2 stalks celery diced
  • 8 cups low-sodium chicken broth
  • 1 cup acini di pepe pasta uncooked
  • 5 oz fresh spinach or chopped escarole

Equipment

  • 1 Slow Cooker (6-quart or larger)
  • 1 Large Skillet Optional, for browning meatballs.

Method
 

  1. 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.
  2. 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.
  3. Add diced onion, carrots, and celery to the slow cooker with the meatballs. Pour the chicken broth over everything.
  4. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
  5. 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.
  6. During the last 5 minutes of cooking, stir in the fresh spinach until it wilts. Serve hot, garnished with extra grated Parmesan cheese.

Notes

For the best flavor, don't skip browning the meatballs.
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.