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Slow Cooker Italian Wedding Soup

Easy and hearty slow cooker Italian wedding soup with mini chicken meatballs. A comforting meal perfect for any night of the week.
Prep Time20 mins
Cook Time4 hrs 30 mins
Total Time4 hrs 50 mins
Course: Soup
Servings: 8 plus



  • 3/4 C carrots chopped
  • 3/4 C celery chopped
  • 1 C yellow onion chopped
  • 3 cloves garlic minced
  • 2 tsp dried basil
  • 1 tsp dried thyme
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 8 C chicken broth
  • 4 C baby spinach chopped
  • 1/2 C acini de pepe pasta


  • 1 lb ground chicken
  • 1/4 C Parmesan cheese
  • 1/2 C seasoned breadcrumbs
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 1/2-1 tsp red pepper flakes optional
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 large egg


  • Add chopped carrots, celery, onion and minced garlic to the bowl of a 5-6 quart slow cooker. Sprinkle in dried herbs and spices. Top off with chicken broth. Cover and begin cooking for 4 hours on high or low for 8 hours. 
  • Preheat oven to 350°F. Prepare a large baking sheet with parchment paper. Set aside. 
  • In a large bowl, combine meatball ingredients. Using a small cookie scoop, fill scoop half full with meatball mixture. Shape each portion into a smooth ball. Meatballs should be roughly 1-inch wide. Repeat with remaining meatball mixture. Space evenly on prepared baking sheet. Bake for 10-15 minutes. Carefully transfer cooked meatballs to the slow cooker. Cover and continue cooking. 
  • When initial cook time is up, add chopped spinach and pasta. Replace cover and continue cooking for an additional 30 minutes. 
  • Serve warm with freshly grated parmesan cheese. 


Recipe serves roughly 8-10.
*Meatballs may be made ahead. If meatballs are frozen, thaw them fully prior to adding to the soup.
An original recipe from Baked by Rachel