Crock Pot Italian Wedding Soup
Warm, comforting, and bursting with flavor, this Crock Pot Italian Wedding Soup is the perfect marriage of hearty meatballs, tender veggies, and delicate pasta simmered to perfection in a savory chicken broth. Made effortlessly in a slow cooker, this cozy classic combines ground beef and pork for rich, flavorful meatballs, complemented by wholesome ingredients like carrots, celery, and vibrant baby spinach. The addition of acini di pepe pasta creates a satisfying texture, while a touch of Parmesan cheese elevates every spoonful. Ideal for busy weekdays or meal prepping, this easy Italian soup recipe is a family favorite that brings authentic, restaurant-quality taste to your table with minimal effort. Serve it with crusty bread or a side salad for the ultimate comfort food experience!
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Ingredients
- 1 pound Ground beef
- 0.5 pound Ground pork
- 0.5 cup Breadcrumbs
- 0.25 cup Grated Parmesan cheese
- 1 large Egg
- 0.5 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 8 cups Chicken broth
- 2 medium Carrots, diced
- 2 stalks Celery, diced
- 1 medium Yellow onion, diced
- 1 teaspoon Dried Italian seasoning
- 5 cups Baby spinach
- 0.5 cup Acini di pepe pasta
- 0 optional Salt (adjust to taste)
- 0 optional Grated Parmesan cheese (for garnish)
Directions
Step 1
In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, grated Parmesan cheese, egg, garlic powder, salt, and black pepper. Mix well until evenly combined.
Step 2
Shape the meat mixture into small meatballs, approximately 1 inch in diameter, and set aside on a plate.
Step 3
In a crock pot, add the chicken broth, carrots, celery, diced onion, and dried Italian seasoning. Gently stir to combine.
Step 4
Carefully place the meatballs into the crock pot, ensuring they are submerged in the broth.
Step 5
Cover the crock pot with its lid and cook on low heat for 6-7 hours or on high heat for 3-4 hours, until the meatballs are fully cooked and tender.
Step 6
About 30 minutes before serving, stir in the baby spinach and acini di pepe pasta. Replace the lid and continue cooking until the pasta is tender.
Step 7
Taste the soup and adjust the seasoning with additional salt if needed.
Step 8
Serve warm, garnished with grated Parmesan cheese if desired. Enjoy!
Nutrition Facts
| Serving size | (3346.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2781.5 |
| Total Fat 147.9g | 0% |
| Saturated Fat 57.6g | 0% |
| Polyunsaturated Fat 2.0g | |
| Cholesterol 768.8mg | 0% |
| Sodium 9287.9mg | 0% |
| Total Carbohydrate 168.0g | 0% |
| Dietary Fiber 17.2g | 0% |
| Total Sugars 23.8g | |
| Protein 205.7g | 0% |
| Vitamin D 55.8IU | 0% |
| Calcium 866.6mg | 0% |
| Iron 25.9mg | 0% |
| Potassium 3807.2mg | 0% |
Source of Calories