Slow Cooker Italian Wedding Soup

Lots of soups here lately. I love how easy they are to make, I usually do a big pot on Sunday, and reheat and serve during the week. My wife is heading back to the office tomorrow with EVERY one in her company for the first time since March 2020. So having simple leftovers to reheat is going to be important for her having lunch every day.

The best part of this for us is that we can make 4-6 servings of soup with extra meatballs for a meal later in the week or month. I freeze 6-8 larger meatballs to pull out and make with spaghetti or into nice meatball sandwiches for an easy meal. If you want more meatballs to freeze just double the meatball recipe since you are making them anyways. Again, remember to think ahead when making your meals. What can you prepare for a meal later in the week or month to make your dinners easier to make. Watch for a recipe using those meatballs later this month.

Verdict: This is a super easy soup to make but so comforting and warming to your soul. Make the meatballs about the size of dime to blend best with the rest of the soup. If you don’t like spinach or escarole in your soup leave it out. It is all up to you!

Served this with a green side salad and slices of warmed Italian bread.

Slow Cooker Italian Wedding Soup

  • Servings: 4-6 large servings
  • Difficulty: easy
  • Print

Ingredients:

  • 4 cups chicken stock
  • 4 oz baby carrots, sliced
  • 1 small onion, diced
  • 1 tablespoon dried parsley
  • 1 teaspoon dried oregano
  • 1 clove garlic, minced finely
  • salt and pepper to taste

Meatballs:

  • 1 lb ground beef
  • 1 egg
  • 1/4 cup onion finely minced
  • 1 teaspoon dried parsley
  • 1 teaspoon dried oregano
  • 1 clove garlic, minced finely
  • 1/4 cup bread crumbs
  • 1/4 cup freshly grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 tablespoon olive or other cooking oil (if sauteing)

Stir Ins:

  • 2 oz baby spinach or endive, stems removed and cut into strips
  • 1 cup ditalini or other small pasta, uncooked
  • freshly grated Parmesan cheese

Directions:

  1. In the bowl of the slow cooker combine chicken stock, carrots, onion, parsley, oregano and garlic. Heat on low for 6-8 hours or high for 4 hours.
  2. In a medium bowl combine, egg, ground beef, onion, parsley, garlic, bread, Parmesan cheese, salt and pepper. Mix with hands to gently combine. Form into tiny meatballs about 40-50. Any leftover meat make into large meatballs to freeze for a second meal (I usually get 6-8 large meatballs for a second meal).
  3. Preheat oven to 400 degrees. Bake meatballs for 10-15 minutes or until no longer pink and cooked through. Blot with a paper towel.
  4. Place the meatballs in slow cooker with chicken broth, vegetables, and seasonings.
  5. Add the pasta and torn spinach to slow cooker 20 minutes prior to mealtime. Cover again and cook until pasta and greens are tender, about 20-25 minutes. Taste and adjust spices to your liking.
  6. Serve hot with freshly grated Parmesan cheese.

6 Comments Add yours

  1. Gail says:

    Soup Season is the best! 🍁🍂🌾

    Like

  2. Slow Cooker Italian Wedding Soup On Monday, November 1, 2021, What’s for Dinner Moms? wrote:

    > koolaidmoms posted: ” Lots of soups here lately. I love how easy they are > to make, I usually do a big pot on Sunday, and reheat and serve during the > week. My wife is heading back to the office tomorrow with EVERY one in her > company for the first time since March 2020. So” >

    Liked by 1 person

  3. Carol anne says:

    Yum! 🙂 would love it!

    Liked by 2 people

    1. koolaidmoms says:

      Thank you!!

      Liked by 1 person

  4. Davina says:

    Sounds really good, cant wait to try this soup recipe out. Thank you.

    Liked by 2 people

    1. koolaidmoms says:

      Hope you like it!

      Liked by 2 people

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