Crockpot Italian Wedding Soup

Savory meatball soup with vegetables in a creamy broth, perfect for cozy family dinners.

5 from 7 votes

Crockpot Italian Wedding Soup

My Crock Pot wedding soup has tender meatballs, pasta, and hearty veggies in a flavorful broth. This slow cooker recipe tastes just like what Grandma made!

Course Main Dish

Cuisine Italian

Prep Time 15

Cook Time 3 16

Total Time 3 31

Servings

Calories 333kcal

Author Krystle Smith

Ingredients

For the Meatballs

½ Pound Gound Beef I used 85% Lean
½ Pound Ground Pork
½ Cup Panko Breadcrumbs
½ Cup Parmesan Cheese Freshly Grated
¼ Cup Onion Grated
¼ Cup Fresh Parsley Finely Chopped
1 Egg
3 Cloves Garlic minced
1 Teaspoon Italian seasoning
Salt/Pepper To Taste

For the Soup

3 Stalks Celery Diced
2 Large Carrots Diced
1 Onion Diced
4 Cloves Garlic Minced
3 Tablespoons Better Than Bouillion Chicken Base Dissolved in 8 Cups of Water
1 ½ Teaspoons Italian Seasoning
Salt/Pepper to Taste
1 Cup Acini de Pepe Pasta
4 Cups Baby Spinach

Instructions

Preheat oven to 400°F and line a cookie sheet with parchment paper or nonstick foil.
In a large bowl mix all meatball ingredients until just combined. Do not overmix.
Roll meat mixture into 1.5 inch balls and place on prepared pan.
Bake for 16-18 minutes flipping once about halfway through until both sides are well browned. It's okay if they're not fully cooked through.
Deglaze sheet pan with a little of the water/Bouillion mixture scraping up any brown bits.
Place meatballs, celery, carrots, onion, garlic, Better than Bouillion, Worcestershire sauce, Italian seasoning and salt/pepper in crock pot. Stir until combined.
Cook for 6-8 hours on low or 3-4 hours on high or until the meatballs reach 160 degrees.
In the last hour of cooking add the pasta.
Just before cooking add the spinach and stir until wilted. Enjoy!

Nutrition