Whenever I make Italian Wedding Soup, I always end up asking myself, “Why don’t I make this more often?” It is easy to make and so flavorful. Using frozen meatballs and cooking it in the slow-cooker makes it even easier. It is incredibly comforting and makes a great meal with bread and salad.
The pasta that is traditionally used in this soup is called Acini di Pepe. It is a small pasta, about the size of a grain of rice. This pasta absorbs all the flavors of the broth while cooking and gets doubled in size. It also gives the soup an amazing texture mixed with all the veggies and the meatballs.
You can make your own meatballs with ground chicken or ground beef for this recipe. Homemade is always delicious. But I’ve also found that using frozen store-bought meatballs is a great shortcut. I like Italian style meatballs that are seasoned. They seem to hold up well to slow cooking.
Italian Wedding Soup
Prep Time: 10 minutes
Cook Time: 5 hours
Servings: 8
- 1 cup chopped carrots
- 1/2 cup chopped celery
- 5 green onions, sliced thin
- 8 cups of chicken stock
- 1 teaspoon Italian seasonings
- 8 ounces of Italian style frozen meatballs
- 1 cup uncooked Acini di Pepe pasta
- 5-ounce package fresh baby spinach
- salt and pepper to taste
How to make Italian Wedding Soup?
- Place the first 6 ingredients in a 5-quart slow cooker and cook on high heat for 4 hours.
- Add the pasta and spinach and cook for another hour.
- Salt and pepper the soup to taste. Serve with grated Parmesan cheese, Italian bread and a leafy salad for a complete meal.
Just like chicken noodle and tomato soup, this soup is a classic. It’s one that you’ll go back to again and again. Simple ingredients simmered low and slow in the crockpot makes a delicious soup!
Look for additional soup recipes like Chicken Tortilla Soup, Garden Zucchini Chowder and Italian Sausage and Chicken Soup with Spinach. Comfort in a bowl!
Italian Wedding Soup
Equipment
- 1 slow-cooker 5 quart
Ingredients
- 1 cup chopped carrots
- 1/2 cup chopped celery
- 5 green onions sliced thin
- 8 cups of chicken stock
- 1 teaspoon Italian seasonings
- 8 ounces of Italian style frozen meatballs
- 1 cup uncooked Acini di Pepe pasta
- 5- ounce package fresh baby spinach
- salt and pepper to taste
Instructions
- Place the first 6 ingredients in a 5 quart slow cooker and cook on high heat for 4 hours.
- Add the pasta and spinach and cook for another hour.
- Salt and pepper the soup to taste. Serve with grated Parmesan cheese, Italian bread and a leafy salad for a complete meal.
Ron Fullenlove
Theresa, this wedding soup looks delicious. I’ve sent my wife your recipe. I’ve never had this soup before. I’m looking forward to it. Thanks for posting it.
Raveaboutfood
Thanks, Ron! It’s a very easy recipe. Enjoy and let me know what you think after making it.