Warm, hearty, and packed with flavor, Slow Cooker Wedding Soup is a classic favorite that's surprisingly easy to make at home.
With tender meatballs, fresh vegetables, and little pasta floating in a savory broth, it's perfect for cozy dinners, family meals, or make-ahead lunches.
Nothing beats a bowl of this classic soup with crusty bread or plain crackers on the side. I love that I can easily make it gluten free by using gluten free pasta and meatballs.
If you love the look of this recipe, try my Italian Meatballs, these Greek Chicken Meatballs, Italian Wedding Soup, or Easy Hamburger Soup next!
Ingredients
Round up these basics to make your Slow Cooker Wedding Soup:
- Small frozen meatballs (beef or turkey): A quick shortcut for tender, flavorful bite; use beef for richness or turkey for a lighter version.
- Chicken broth: Forms the savory base of the soup; choose low-sodium to better control seasoning.
- Carrots: Add natural sweetness and color, balancing the savory broth and meatballs.
- Celery: Brings a mild, aromatic flavor that builds depth in the soup's base.
- Small pasta (like orzo): adds heartiness and texture; tiny shapes cook quickly and soak up the broth's flavor.
- Fresh spinach: Adds a pop of color and freshness; it wilts beautifully into the hot broth.
- Dried Italian seasoning: Blends herbs like basil and oregano for classic Italian flavor in every spoonful.
- Garlic powder: Adds mellow, savory depth without overpowering the other ingredients.
See recipe card for quantities.
Instructions
Here are the (insanely) simple steps to make your own Slow Cooker Wedding Soup:
- Step 1: Step 3: Add the meatballs, chicken broth, carrots, celery, Italian seasoning, garlic powder, salt and pepper to the slow cooker. Cover and cook on Low for 4-5 hours or High for 2-3 hours, until the vegetables are tender and the meatballs are fully heated.
- Step 2: Stir in the pasta.
- Step 3: Cook on High for 20 to 30 minutes, or until the pasta is soft and cooked through.
- Step 4: Add the chopped spinach and stir until wilted, about 2 to 3 minutes.
- Step 5: Taste and adjust seasoning as needed, then ladle into bowls and serve warm.
Substitutions
There are a bunch of ingredient swaps you can make here:
- Meatballs: Substitute with cooked sausage slices, turkey or chicken meatballs, or even small vegetarian/vegan meatballs.
- Chicken broth: Use vegetable broth, beef broth, or a mix of broth and water with bouillon for a different flavor base.
- Small pasta (orzo): Swap with acini di pepe, ditalini, or even small rice or quinoa for a gluten-free option.
Variations
Play around with the ingredients to make different versions of this Slow Cooker Wedding Soup:
- Shredded chicken: Swap the meatballs for shredded rotisserie chicken and use chicken or turkey broth for a lighter version.
- With homemade meatballs: Make small fresh meatballs with ground beef, breadcrumbs, Parmesan, and herbs for extra flavor and a traditional touch.
- Vegetarian: Use vegetable broth, skip the meatballs, and add white beans or lentils for protein and a hearty texture.
Equipment
I absolutely cannot live without my Slow Cooker! You'll need it for this recipe. Other than that, it's a pretty low-equipment recipe.
Storage
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.
Top tip
For extra flavor, sauté the carrots and celery briefly before adding them to the slow cooker, which deepens their sweetness and aroma.
FAQ
Yes! The soup tastes even better the next day as the flavors meld. Store in the fridge for up to 3 days and add the pasta just before reheating to prevent it from getting mushy.
Yes, store-bought frozen meatballs are a popular shortcut. You can add them straight to the slow cooker with the broth and vegetables. So easy!
Add small pasta, such as orzo or ditalini, during the last 15 to 30 minutes of cooking. Adding it too early makes the pasta mushy and overcooked. I would not substitute a bigger pasta here.
Yes, you can cook the soup on high for 3 to 4 hours, then stir in the pasta and greens at the very end.
Yes, with a few adjustments. Thaw it completely and squeeze out as much excess water as possible before adding it to the soup. Frozen chopped spinach holds a massive amount of liquid. If you skip this step, it will dilute your flavorful broth.
You can also add frozen kale using the same tip as above, but add it at least 30 minutes before the soup is finished cooking, since it is tougher.
Related
Looking for other recipes like this? Try these:
Slow Cooker Wedding Soup
Ingredients
- ½ lb 225 g 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 teaspoon dried Italian seasoning
- ½ teaspoon 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.
Equipment
- Slow Cooker
Nutrition
Nutrition Disclaimer
All nutritional information provided is an estimate. For specific dietary needs or concerns, we recommend consulting a nutrition calculator or a qualified expert.
Karen Kelly
Karen Kelly is a nationally syndicated food and travel writer, founder of Seasonal Cravings, and co-founder of The Roam Report. She develops approachable seasonal recipes and covers travel and lifestyle trends. Her work has appeared in numerous media outlets, including Yahoo, Taste of Home, Apple News, NBC, FOX, and other national and regional publications.
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