Slow Cooker Wedding Soup
This slow cooker Italian Wedding Soup is simple, comforting, and full of flavor. Tender meatballs, vibrant vegetables and small pasta cook together in a savory broth, making it an easy, crowd-pleasing meal.
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Servings: 6 people
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
Calories: 161kcal | Carbohydrates: 15g | Protein: 12g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Cholesterol: 42mg | Sodium: 1373mg | Potassium: 265mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5187IU | Vitamin C: 7mg | Calcium: 74mg | Iron: 2mg
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.
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