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–+ servings
Slow Cooker Italian Wedding Soup

Old Fashioned Slow Cooker Italian Wedding Soup

This old fashioned Italian wedding soup is light, cozy, and comforting with tender meatballs, vegetables, pasta, and spinach. A classic soup made easy in the slow cooker.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 6
Course: Soup
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • ½ pound small frozen meatballs, beef or turkey
  • 8 cups chicken broth
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • ½ cup small pasta, such as orzo
  • 4 ounces fresh spinach, roughly chopped
  • 1 teaspoon dried Italian seasoning
  • ½ teaspoon garlic powder
  • Salt and pepper, to taste

Method
 

  1. Place the frozen meatballs, chicken broth, carrots, celery, Italian seasoning, garlic powder, salt, and pepper into the slow cooker. Stir gently to combine.
  2. Cover and cook on Low for 4 to 5 hours or on High for 2 to 3 hours, until the vegetables are tender and the meatballs are warmed through.
  3. Stir in the pasta and continue cooking on High for 20 to 30 minutes, until the pasta is tender.
  4. Add the chopped spinach and stir just until wilted, about 2 to 3 minutes. Taste, adjust seasoning if needed, and serve warm.

Notes

  • Add pasta at the end so it stays tender
  • Spinach wilts quickly and should be stirred in just before serving
  • Freeze without pasta for best texture
  • Leftovers keep well in the refrigerator for up to 4 days

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