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Slow Cooker Italian Wedding Soup

A comforting and classic soup, packed full of vegetables and spicy mini meatballs.
Cook Time4 hrs
Total Time4 hrs
Course: Soup
Cuisine: American
Keyword: Slow cooker
Servings: 8

Ingredients

Soup ingredients:

  • 2/3 C carrots sliced
  • 2/3 C celery chopped
  • 3/4 C onion chopped
  • 2 cloves garlic minced
  • 2 tsp dried basil
  • 1/2 tsp dried thyme
  • 1/2 tsp salt
  • 1/2 tsp ground pepper
  • 1 pkg onion soup mix
  • 7 1/2 C chicken broth
  • 6 oz baby spinach chopped
  • 1 1/2 C pasta

Meatball ingredients:* (see note)

  • 1 lb ground chicken
  • 1/4 C Parmesan cheese
  • 1/2 C seasoned breadcrumbs
  • 1/4 tsp salt
  • 1/4 tsp ground pepper
  • 1/2 - 1 tsp red pepper flakes* see note
  • 1 large egg

Instructions

  • Add prepared vegetables, seasonings, onion soup mix and chicken broth to the slow cooker. Cover and cook on high for 4 hours.
  • Meanwhile, prepare meatballs. Preheat oven to 350°F. Line a baking sheet with parchment paper. Combine all ingredients, shaping small meatballs. (See this post for size reference). Place meatballs 1 inch apart. Bake for 10-15 minutes. Set aside.
  • Add meatballs to slow cooker in the last hour of cooking. When 30 minutes remain, add chopped baby spinach and pasta. Gently stir and replace cover.
  • Divide among bowls and enjoy.

Notes

An original recipe from Baked by Rachel