Italian Wedding Soup (Slow Cooker One-Pot)
is a comforting, flavorful blend of tender meatballs, vibrant vegetables, and delicate pasta all simmered together in a savory broth.
Equipment
- Slow Cooker One-Pot
Ingredients
- ½ lb small frozen meatballs (beef or turkey)
- 8 cups chicken broth
- 2 carrots peeled and sliced
- 2 celery stalks sliced
- ½ cup small pasta like orzo
- 4 oz fresh spinach about 2 cups, roughly chopped
- 1 tsp dried Italian seasoning
- ½ tsp garlic powder
- Salt and pepper to taste
Instructions
- Place meatballs, broth, carrots, celery, Italian seasoning, garlic powder, salt, and pepper into the slow cooker.
- Cover and cook on Low for 4–5 hours or High for 2–3 hours, until vegetables are tender and meatballs are heated through.
- Add the pasta and continue cooking on High for 20–30 minutes, or until pasta is tender.
- Add chopped spinach and stir until wilted (about 2–3 minutes). Adjust seasoning if needed. Ladle into bowls and serve warm.
Notes
Serving Tips
• Serve with crusty bread or plain crackers.
• Perfect lunch idea or cozy dinner.
• Can be made gluten-free with GF pasta & meatballs. • Refrigerate: Store in an airtight container for up to 4 days.
• Reheat: Reheat gently on the stovetop or in the microwave.
• Freeze: Best without pasta freeze after cooking but before adding pasta for best texture (up to 2 months). Add fresh pasta after thawing.
• Serve with crusty bread or plain crackers.
• Perfect lunch idea or cozy dinner.
• Can be made gluten-free with GF pasta & meatballs. • Refrigerate: Store in an airtight container for up to 4 days.
• Reheat: Reheat gently on the stovetop or in the microwave.
• Freeze: Best without pasta freeze after cooking but before adding pasta for best texture (up to 2 months). Add fresh pasta after thawing.