Slow Cooker Italian Wedding Soup
This Slow Cooker Italian Wedding Soup is a hearty, comforting dinner that’s quick to prep, then left to the crockpot to do the work. It’s a family favorite and an ideal recipe for busy weeknights or simple meal prep.
Over the years, I’ve learned that the recipes I return to most are the ones that feel comforting without being complicated — and Italian Wedding Soup is one of them. I’ve tested many versions of this soup, from stovetop methods to different meatball ratios, greens, and pasta shapes, and it has always been a staple in our house. If you love cozy Italian soups, you might also enjoy my Italian Chicken Gnocchi Soup or this Slow Cooker Lasagna Soup, both of which are on regular rotation here.
This slow cooker version is the easiest and most forgiving way to make Italian Wedding Soup. You truly set it and forget it, letting the broth slowly develop flavor while the meatballs cook gently and stay tender. I tested this recipe multiple times to make sure the meatballs hold together, the pasta stays separate, and the greens remain vibrant.
Table of Contents
Why You’ll Love This Recipe
- It’s incredibly easy. The slow cooker does all the work with minimal prep.
- Low and slow builds flavor. Gentle slow cooking creates a rich, comforting broth.
- Family-friendly and cozy. Tender meatballs, mild greens, and small pasta make it approachable for everyone.
- Perfect for meal prep. This soup stores and reheats beautifully for busy weeks.\
Jenn’s Tip: Be sure to boil the pasta separately from the soup to make sure it’s the right texture and doesn’t become mushy.
What Is Italian Wedding Soup?
Italian Wedding Soup is a traditional Italian-American soup made with small meatballs, leafy greens, and pasta in a clear, savory broth. Despite the name, it isn’t served at weddings—the term comes from the Italian phrase “minestra maritata,” which refers to the marriage of flavors between the meat and the greens. The result is a simple, nourishing soup that’s both comforting and balanced.
Ingredients
- Ground beef — provides richness and structure
- Mild Italian sausage — adds seasoning and depth
- Italian-style breadcrumbs — help bind the meatballs
- Parmesan cheese — adds savory flavor
- Egg — binds the mixture
- Garlic — classic aromatic base
- Fresh parsley — brightens the meatballs
- Kosher salt — seasons evenly
- Freshly ground black pepper — adds gentle heat
- Chicken broth — forms the savory base of the soup
- Escarole — traditional green used in Italian Wedding Soup
- Acini di pepe — classic small pasta, cooked separately
How to Make Slow Cooker Italian Wedding Soup
- In a large bowl, combine the ground beef, Italian sausage, breadcrumbs, Parmesan cheese, beaten egg, garlic, parsley, salt, and pepper. Mix gently until just combined.
- Roll the mixture into small meatballs, about 1 inch in diameter.
- Place the meatballs in the slow cooker in an even layer and pour the chicken broth over the top.
- Cover and cook on LOW for 5–6 hours, until the meatballs are cooked through.
- About 20 minutes before serving, stir in the chopped escarole. Cover and continue cooking until wilted and tender.
- Meanwhile, cook the pasta in a separate pot of well-salted water until al dente. Drain.
- To serve, add a spoonful of pasta to each bowl and ladle the soup over the top. Finish with freshly grated Parmesan cheese.
Expert Tips
- The meatballs do not need to be seared before adding them to the slow cooker. Cooking them directly in the broth keeps them tender and prevents drying out.
- The pasta should always be cooked separately to prevent it from absorbing too much broth and becoming mushy.
- Add the escarole during the final 20–30 minutes so it stays vibrant and doesn’t break down.
- Cooking the soup low and slow allows the flavors to fully develop while keeping the meatballs juicy.
- If using frozen meatballs, only homemade frozen meatballs are recommended. Store-bought versions can overpower the broth.
Substitutions and Variations
- Swap the protein. Ground chicken or ground turkey can be used in place of beef and sausage for lighter meatballs.
- Use another green. Spinach, baby kale, or Swiss chard can be substituted for escarole.
- Try some more veggies. Diced carrots, celery, or fennel can be added to the broth for extra flavor.
- Other types of pasta. Orzo or ditalini can be used instead of acini di pepe.
Making Italian Wedding Soup on the Stovetop
To make this soup on the stovetop, prepare the meatballs as directed. Bring the chicken broth to a gentle simmer in a large pot, add the meatballs, and cook until tender and cooked through. Add the greens during the final 10 minutes of cooking. Cook the pasta separately and add it just before serving.
Storage and Freezing
This soup stores beautifully and is ideal for make-ahead meals. Store leftovers in an airtight container in the refrigerator for up to 4 days.
For freezing, allow the soup to cool completely, then freeze without the pasta for up to 3 months. Thaw overnight in the refrigerator, reheat gently on the stovetop, and add freshly cooked pasta before serving.
FAQs
talian Wedding Soup is rooted in Italian-American cooking and inspired by minestra maritata, a traditional soup from Southern Italy. The name refers to the marriage of flavors between the meat and greens, not an actual wedding.
Yes, but homemade frozen meatballs work best and won’t affect the flavor of the broth. Store-bought frozen meatballs can be used, but keep in mind they are often heavily seasoned and may change the overall flavor of the soup. If using store-bought, choose a mild, Italian-style meatball and expect a slightly different result.
Italian Wedding Soup is meant to be light and brothy, but if you prefer it a bit thicker, the easiest option is to add more cooked pasta. The pasta naturally absorbs some of the broth and creates a heartier texture without changing the flavor. You can also add a little extra Parmesan cheese when serving for a richer feel.
Always cook the pasta separately and add it to individual bowls just before serving. This keeps the pasta perfectly al dente and prevents it from absorbing excess broth.
More Italian Comfort Food Recipes
If you’re craving more cozy, classic Italian dishes, these recipes are reader favorites:
Slow Cooker Italian Wedding Soup
Equipment
- Slow cooker
Ingredients
For the meatballs
- ½ pound ground beef
- ½ pound Mild Italian sausage
- ⅓ cup Italian-style breadcrumbs
- ¼ cup grated Parmesan cheese plus more for serving
- 1 large egg lightly beaten
- 1 clove garlic finely minced
- ¼ cup fresh parsley finely chopped
- ¾ teaspoon Kosher salt
- ½ teaspoon freshly ground black pepper
For the soup
- 8 cups chicken broth
- 1 large bunch escarole chopped
- 1 cup acini di pepe or similar small pasta
Instructions
- In a large bowl, combine the ground beef, Italian sausage, breadcrumbs, Parmesan cheese, beaten egg, garlic, parsley, salt, and pepper. Mix gently until just combined.
- Roll the mixture into small meatballs, about 1 inch in diameter.
- Place the meatballs in the slow cooker in an even layer. Pour the chicken broth over the top.
- Cover and cook on low for 5–6 hours, until the meatballs are cooked through.
- About 20 minutes before serving, stir in the chopped escarole. Cover and continue cooking until wilted and tender.
- Meanwhile, cook the pasta in a separate pot of well-salted water until al dente. Drain.
- To serve, add a spoonful of pasta to each bowl and ladle the soup over the top. Finish with freshly grated Parmesan cheese.
Notes
- Meatballs are added raw and cook gently in the broth for the most tender texture.
- Pasta is cooked separately to prevent it from absorbing too much broth.
- Store soup without pasta for the best leftovers and reheat gently.
