Italian Wedding Soup - Crock Pot
This isn’t the kind of wedding where you need fancy shoes—it’s just a ridiculously cozy soup where mini meatballs and pasta fall in love in your crock pot. With tender meatballs, tiny pasta, and a spinach swirl, this soup is the reason your family thinks you’re a kitchen wizard.
EQUIPMENT (PAID LINKS)
- Crock pot
- Large spoon
Ingredients
- 1 cup diced white onion about 1 medium onion
- 1 cup diced carrots about 2 medium carrots
- 2 cloves garlic minced
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- 12 ounces frozen mini meatballs about 25–30 meatballs
- ¾ cup dry acini de pepe pasta or orzo
- 8 cups chicken broth
- 4 cups chopped baby spinach
- Shredded Parmesan cheese for topping
Instructions
- Prep the Base: Dice the onion and carrots. Mince the garlic. Add them to the crock pot with the Italian seasoning, salt, pepper, and chicken broth.1 cup diced white onion, 1 cup diced carrots, 2 cloves garlic, 1 teaspoon Italian seasoning, 1 teaspoon salt, ½ teaspoon black pepper, 8 cups chicken broth
- Add the Meatballs: Stir in the frozen mini meatballs. No need to thaw—just drop them in and make sure they’re covered with broth.12 ounces frozen mini meatballs
- Simmer Low and Slow: Cover and cook on low for 6–7 hours or high for 3–4 hours. This gives the flavors time to "marry" like the soup's name promises.
- Add the Pasta: About 20 minutes before you're ready to eat, stir in the dry pasta. If using slightly larger pasta like orzo, check after 25–30 minutes for tenderness.¾ cup dry acini de pepe pasta
- Finish with Spinach: Just before serving, stir in the chopped baby spinach. It’ll wilt in under a minute and make everything look extra gourmet.4 cups chopped baby spinach
- Top and Serve: Serve hot with a sprinkle of shredded Parmesan cheese. Optional but highly encouraged: crusty bread on the side.Shredded Parmesan cheese