Crockpot Italian Wedding Soup earned a spot in my regular rotation because it asks so little of me on a busy afternoon. I layer the salt and pepper with the breadcrumbs, set the crockpot, and let time handle the rest. By evening it tastes like I spent hours at the stove, which I did not.
Easy Crockpot Italian Wedding Soup
This Italian Wedding Soup features small meatballs made from ground meat, simmered in a savory broth with spinach and pasta. The recipe takes about 6 hours in the Crockpot and serves 6 people.
Ingredients
- 1 pound ground beef or turkey
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 6 cups chicken broth
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup fresh spinach
- 1 cup small pasta (like acini di pepe or orzo)
- 1/4 cup chopped fresh parsley for garnish
Instructions
- Make the Meatballs: In a bowl, combine ground meat, breadcrumbs, Parmesan cheese, egg, minced garlic, Italian seasoning, salt, and pepper. Mix until well combined, then form into small meatballs.
- Add Ingredients to Crockpot: Place the meatballs in the Crockpot along with chicken broth, carrots, and celery.
- Cook: Cover and cook on low for 6 hours or on high for 3 hours.
- Add Spinach and Pasta: About 30 minutes before serving, stir in the fresh spinach and pasta. Cover and continue to cook until the pasta is tender.
- Serve: Ladle the soup into bowls and garnish with chopped parsley. Enjoy hot.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
Nutrition Information
- Servings: 6 bowls
- Calories: 280kcal
- Fat: 10g
- Protein: 20g
- Carbohydrates: 30g
This Crockpot Italian Wedding Soup has fed my family on plenty of ordinary weeknights, and it holds up just as well for company. Taste it before serving and adjust the seasoning to what you like. I would rather hear how you made it your own than follow the recipe to the letter.
