Description
This Slow Cooker Italian Wedding Soup with Meatballs is a comforting and hearty meal perfect for any day. Made with flavorful Italian sausage and beef meatballs, tender vegetables, Acini de pepe pasta, and fresh spinach, simmered in a rich chicken broth and seasoned with Italian herbs, this soup offers a perfect balance of protein, carbs, and greens. The slow cooking method melds all flavors beautifully, making it a delicious and easy-to-prepare dish that’s sure to please the whole family.
Ingredients
Scale
Meatballs
- ½ lb. ground Italian sausage (or plain ground pork)
- ½ lb. ground beef
- 1 egg
- ½ cup breadcrumbs
- 1 teaspoon Italian seasoning
- â…“ cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tbsp. dried parsley
- 1 tsp. salt
- ½ tsp. black pepper
- 1 tbsp. olive oil
Soup Base
- 2 celery ribs, diced
- 2 whole carrots, peeled and diced
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 8 cups chicken broth
- 1 tbsp. Italian seasoning
- Salt and pepper, to taste
- ¾ cup Acini de pepe pasta
- 5 cups fresh spinach
Garnish
- Grated Parmesan cheese
- Fresh parsley (optional)
Instructions
- Prepare the Meatball Mixture: In a mixing bowl, combine ground Italian sausage, ground beef, egg, breadcrumbs, Italian seasoning, grated Parmesan, minced garlic, dried parsley, salt, and black pepper. Mix thoroughly until well combined to ensure even seasoning and texture.
- Form the Meatballs: Shape the mixture into small meatballs about ¾ inch in diameter, making sure they are evenly sized for consistent cooking.
- Sear the Meatballs: Heat olive oil in a non-stick pan over medium-high heat. Add the meatballs and sear them until browned on all sides, which locks in flavor. They do not need to be fully cooked at this stage.
- Transfer to Slow Cooker: Place the seared meatballs carefully into the slow cooker, preparing for the soup base.
- Add Vegetables and Broth: To the slow cooker, add diced celery, diced carrots, diced onion, minced garlic, chicken broth, Italian seasoning, salt, and pepper. Stir gently to combine all ingredients evenly.
- Slow Cook the Soup: Cook on high for 4 hours or low for 6 to 8 hours until the vegetables are tender and flavors meld together, creating a rich broth.
- Add Pasta: About 30 minutes before the end of cooking, stir in the Acini de pepe pasta to the slow cooker. Ensure the pasta is evenly distributed and continue cooking until it is al dente.
- Incorporate Spinach: Once the pasta is cooked, stir in the fresh spinach and allow it to wilt in the hot soup for approximately 5 minutes, enhancing both color and nutrition.
- Serve: Ladle the soup hot into bowls and garnish with grated Parmesan cheese and fresh parsley if desired for added aroma and flavor.
Notes
- For a leaner version, substitute ground turkey for the sausage and beef.
- You can add other vegetables such as zucchini or kale for extra nutrition.
- Make sure to not overcook the pasta to avoid mushiness; add it toward the end of the cooking time.
- This soup freezes well; store leftovers in airtight containers for up to 3 months.
- If preferred, use fresh herbs instead of dried for a brighter flavor.
