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Slow Cooker Italian Wedding Soup

A hearty, comforting Italian-style soup featuring tender meatballs, fresh vegetables, and pasta in a savory beef broth.
Print Recipe
Prep Time 20 minutes
Cook Time 7 hours
Total Time 7 hours 20 minutes
Servings: 6 servings
Course: Soup
Cuisine: Italian
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Meatballs
  • 1 lb ground beef
  • 1/2 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 large egg
  • 2 cloves garlic minced
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
Soup Base
  • 8 cups beef broth
  • 1 cup carrots finely chopped
  • 1 cup celery finely chopped
  • 1 cup onion finely chopped
  • 2 bay leaves
  • 1 cup small pasta acini di pepe or orzo
  • 5 oz fresh spinach chopped

Equipment

  • 6-qt Slow Cooker
  • Large mixing bowl

Method
 

Instructions
  1. Combine ground beef, breadcrumbs, Parmesan, egg, garlic, oregano, basil, salt, and pepper in a large bowl and mix gently.
  2. Roll the mixture into small 1-inch meatballs.
  3. Add beef broth, carrots, celery, onion, and bay leaves to the slow cooker and stir.
  4. Nestle the meatballs into the broth mixture.
  5. Cover and cook on low for 6-7 hours or high for 3-4 hours until meatballs are cooked through.
  6. Stir in the pasta 20 minutes before serving and cook on high until al dente.
  7. Stir in the chopped spinach and let wilt for 2-3 minutes.
  8. Remove bay leaves, adjust seasoning, and serve with extra Parmesan.

Notes

Store in an airtight container for up to 4 days. Keep pasta separate if possible to prevent mushiness.