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–+ servings
Italian wedding soup with homemade meatballs, acini di pepe pasta, and rich broth, topped with grated Parmesan cheese in a white bowl on a wooden table.

Slow Cooker Italian Wedding Soup

This Slow Cooker Italian Wedding Soup is a hands-off version of a classic comfort soup made with tender homemade meatballs, escarole, and small pasta. The meatballs cook gently right in the broth, keeping them soft and flavorful, while the pasta is cooked separately to maintain the perfect texture. It’s an easy, reliable soup that works well for busy days and reheats beautifully.
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Prep Time 30 minutes
Cook Time 4 hours
Course Main Course
Cuisine Italian
Servings 4 servings
Calories 414 kcal

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. 
 

Nutrition

Serving: 1servingCalories: 414kcalCarbohydrates: 31gProtein: 22gFat: 23gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.5gCholesterol: 93mgSodium: 1945mgPotassium: 541mgFiber: 4gSugar: 3gVitamin A: 1932IUVitamin C: 9mgCalcium: 123mgIron: 4mg
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