Slow-Cooker Italian Wedding Soup

slow-cooker italian wedding soup Side Dish Italian
Slow-Cooker Italian Wedding Soup
  • Prep 10 min
  • Total 4 hr 0 min
  • Servings 6

This slow-cooker version of classic Italian wedding soup is the perfect recipe to ease you into sweater weather. It starts with extra-easy frozen meatballs (what did we do before those?) and then it’s hands off, because your slow cooker does all the work for you. Mangia!


  • 1 white onion, diced
  • 2 carrots, peeled and diced
  • 2 stalks celery, diced
  • 1 cup sliced mushrooms
  • 450 g frozen mini meatballs
  • 2 bay leaves
  • 8 cups chicken broth
  • 1/2 cup orzo pasta
  • 140 g fresh baby spinach
  • Salt and pepper


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  • 1
    Add all ingredients except baby spinach to a large slow cooker.
  • 2
    Cook on high heat for about 4 hours until pasta is tender and soup is done.
  • 3
    A few minutes before serving, add baby spinach and stir to wilt. Season soup with salt and pepper. Serve hot.

No nutrition information available for this recipe

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