Slow cooker Italian wedding soup is easy to prepare and delivers big flavor with minimal effort. Juicy meatballs, tender vegetables, and a savory broth come together in a meal that’s comforting and satisfying.
It’s one of those recipes that’s just as good reheated the next day, making it a staple worth keeping on rotation.
This crock pot Italian wedding soup is hearty and makes a filling dinner that still feels light. It’s a simple recipe that works for busy weekdays or when you want a warm bowl of homemade soup without standing over the stove.
If you enjoy slow cooker recipes, you might also like my slow cooker chicken tortilla soup, and for other cozy bowls, my one pot lasagna soup or green pea soup are great options too.
The best part…
- The slow cooker does most of the work, so prep is quick.
- The meatballs are flavorful and stay juicy as they cook in broth.
- Pasta and spinach make it a balanced meal in one pot.
- It’s freezer-friendly and reheats well for leftovers.
Ingredients
For the Meatballs
- Ground beef and pork – the blend keeps the meatballs moist.
- Panko breadcrumbs – light texture that helps hold them together.
- Parmesan cheese – adds sharp, salty flavor.
- Onion, parsley, garlic, and Italian seasoning – the aromatics that give depth.
- Egg – binds everything together.
- Salt and black pepper – for seasoning.
For the Soup Base
- Celery, carrots, and onion – classic soup vegetables for flavor.
- Garlic – adds extra aroma.
- Chicken broth – the base of the soup.
- Italian seasoning, salt, and pepper – the seasoning blend.
- Acini de pepe (or orzo) – small pasta that cooks right in the broth.
- Fresh spinach – stirred in at the end for color and nutrition.
* Need to print out this recipe? You’ll find a printable recipe card at the end of this post. Enjoy!
How to make slow cooker Italian wedding soup
Bake the meatballs
Preheat the oven to 400°F (200°C). Mix all the meatball ingredients in a large bowl.
Roll into balls, and transfer to a lined baking sheet.
Bake at 400°F for about 16–18 minutes, turning once. They should be browned but don’t need to be fully cooked.
Layer the ingredients and cook
Transfer the baked meatballs to the slow cooker, then add the celery, carrots, onion, garlic and seasonings.
Pour in the broth, stir, cover and cook on low for 6–8 hours or on high for 3–4 hours, until the meatballs are cooked through.
Add the pasta
Stir in the dry pasta during the last hour so it softens without turning mushy.
Add in fresh spinach just before serving and let it wilt into the broth.
Substitutions & Variations
- Swap beef and pork for ground turkey, chicken, or Italian sausage.
- Use store-bought frozen meatballs to save time. They can go in straight from frozen.
- Replace acini de pepe with orzo or ditalini if that’s what you have.
- Add a squeeze of lemon juice at the end for brightness.
- For extra heat, sprinkle in a pinch of red pepper flakes.
Serve with
This soup works well with crusty bread or garlic knots. A simple green salad makes it a complete meal without much effort.
Storing and reheating leftovers
- Refrigerate leftovers in a sealed container for up to 4 days.
- Reheat on the stovetop over medium heat until warmed through.
- Freeze for up to 2 months, though it’s best to freeze without the pasta and add it fresh when reheating.
Helpful Tips
- Don’t overmix the meatball mixture, gentle mixing keeps them tender.
- Add pasta later in the cooking process to prevent it from becoming soggy.
- Taste the broth before serving and adjust seasoning as needed.
FAQs
Yes, bake the meatballs in advance and refrigerate or freeze them, then add to the slow cooker when ready.
Not typically. The name comes from the Italian phrase “minestra maritata,” meaning “married soup.” It describes how the flavors of meat and greens pair well together, not a tradition of serving it at weddings.
Baking first helps them hold their shape and adds flavor, but you can cook them directly in the broth if you prefer.
Yes, but for best texture, freeze it before adding the pasta and spinach. Add those fresh when reheating.
Italian wedding soup is comfort food at its best, filled with tender pasta, juicy meatballs, and a flavorful broth.
Making it in the slow cooker means you get all the flavor of a simmered-all-day soup with very little hands-on effort.
Happy cooking!
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Crockpot Italian wedding soup
Equipment
- Large rimmed baking sheet
- 6-quart crockpot
Ingredients
Meatballs:
- ½ lb ground beef
- ½ lb ground pork
- ½ cup panko breadcrumbs
- ½ cup Parmesan cheese (finely grated )
- ¼ cup onion (grated)
- ¼ cup fresh parsley (finely chopped)
- 1 egg
- 3 garlic cloves (minced)
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
Soup:
- 3 celery stalks (diced)
- 2 medium carrots (diced)
- 1 medium onion (diced)
- 3 garlic cloves minced
- 8 cups chicken broth
- ½ tablespoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup acini de pepe (or orzo pasta)
- 4 cups baby spinach
Instructions
- Set the oven to 400°F and line a baking sheet with parchment paper.
- In a large bowl, combine all the meatball ingredients, mixing just until everything is incorporated.
- Shape the mixture into 1.5-inch balls and arrange them on the baking sheet.
- Bake for 16–18 minutes, turning once halfway through, until nicely browned. The meatballs don’t need to be fully cooked as they’ll finish cooking in the crockpot.
- Place the meatballs in the crockpot. Add the celery, carrots, onion, garlic, chicken broth, Italian seasoning, salt, and pepper.
- Cover and cook on low for 6–8 hours or high for 3–4 hours, until the meatballs are fully cooked (at least 145°F inside).
- About an hour before serving, stir in the pasta and let it cook until tender.
- Add the spinach at the end, letting it wilt into the soup.
Notes
- Use your favorite homemade meatball recipe or frozen store-bought ones.
- Frozen meatballs can go straight into the crockpot, just allow extra cook time.
- Try swapping the beef and pork for Italian sausage, turkey, or chicken.
- If you don’t have acini de pepe, orzo or ditalini pasta works well too.
- A squeeze of fresh lemon juice at the end adds brightness.
Nutrition
