Crock Pot Italian Wedding Soup Recipe
We are going to harness the power of our good old crock pot today! Our amazing CROCK POT ITALIAN WEDDING SOUP comes together very quickly, especially if you prepare the bite-sized, beef and pork meatballs and your onions, carrots, garlic and other healthy veggies a little ahead of time. Once that’s done, you can simply put everything right in the crock pot and get ready for an awesomely tasty marriage of great flavors!
The great thing about recipes like this is that they can be different at your house than mine! For instance, you may need a more bread crumbs because your egg is a little bigger than mine. In a nutshell, you may find that you need a little more of an ingredient. And that is fine! We’ll get started getting our hands dirty hand-mixing the ground beef, sausage and other ingredients. Be sure not to overwork the mix. Just make sure it’s nice and combined!
Much like our VIRAL QUICK AND EASY CROCK POT LASAGNA SOUP, this recipe is easy to make and has all the comforting crock pot flavors you’ll love the second you dish up a heaping helping.
Ingredients
Load your crock pot with the beautifully browned meatballs and other ingredients, cover and cook. The process is easy! Prepare to be amazed!
See recipe card for full ingredient list and quantities.
Why You Will Love This Italian Wedding Soup
- Full of textures and nutrients! – The texture from these ingredients coupled with the meatballs will knock your socks off! Plus there are so many healthy nutrients in here! You get both with this recipe!
- No special equipment required – Your crock pot, a little prep and basic tools are all you need to enjoy this amazing dish.
- Put a little love in the mix! – Mixing by hand the way we do in this recipe truly puts a little love in your recipes!
Instructions
We use our beloved crock pot to make this delicious and filling soup. Just a little prep first!
In a large bowl combine ground pork and beef.
Add in one egg, beaten.
Bread Crumbs
Half of the Parmesan cheese.
About 3 teaspoons minced garlic.
Salt and Pepper.
Fresh chopped parsley. Mix just until comes together.
Heat olive oil over low to medium heat.
Use a scoop and make small meatballs. Brown on both sides just until seared. Do this is small batches to avoid over crowding.
After draining meatballs, add to the crock pot liner.
Add in the chopped onion.
And chopped carrots.
Add in the chicken broth.
Add in salt and pepper.
Italian seasoning.
Add in the other half of the parmesan cheese.
Cover and cook on low for 6-8 hours or high for 4. Add in the pasta during the last 30 minutes.
Add in the spinach and allow to wilt and cook for about 3-5 minutes.
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Serve with shavings of parmesan cheese. Enjoy!
Why Brooke loves this recipe!
Recipes are like antiques. They are meant to be handed down from one generation to another. Each one holding a special memory or nostalgic memory. Here is why we love this one!
Soup is my love language. Big D loves meatballs, so I sneak this one in to make it a bit healthier. This is not a heavy soup and is packed with tons of nutrition. One more way I get to love on folks by filling their belly and keeping them healthy at the same time!
Substitutions & Variations
With this recipe, here are a few good customizations to help get you going.
Parsley – We use Italian curled parsley, but you can use flat leaf or whatever you have on hand. Even two tablespoons of dried parsley will work!
Meatball size – We use a 1″ cookie scoop for our meatballs, but you can make them a little smaller, if you prefer smaller bites. Or make bigger meatballs, if you are into that!
Stock or broth – Either one is fine for this recipe, but stock has a little more flavor in slow-cooked soups, if that suits your taste.
Equipment
I love to share recipes that are no special equipment required but here are a few things that definitely make this recipe easier!
Storage Tips
Fridge: This soup can be stored in the refrigerator for 3 or 4 days in an airtight container.
Freezer: This recipe can be frozen for 3 or 4 months, but it will always be better if you can eat it all up before then!
🍴 PRO TIP!
Put some shaved parmesan right on top of your served soup! Cheese is always the best finishing touch. There is just something about shaved parmesan on this soup. Just a beautifully-flavored final addition that really makes the dish!
🗹 RECIPE FAQ’S
This soup actually has nothing to do with weddings! Italians call it “marriage soup” because of the marriage of all the yummy ingredients coming together so deliciously. As time has passed, it has became known as Italian Wedding Soup.
You sure can! If you like spicy, use some hot Italian sausage. If you like healthy, you can try something leaner than the beef. Perhaps ground turkey for a healthier alternative.
We use spinach because you can get it everywhere and because of its mildness, which works well with this recipe. However, kale is a good substitute, as is escarole.
⭐ LOVE THIS RECIPE? It would mean so very much to me if you would take a moment to rate this recipe and leave me a sweet comment in the recipe card below! ❤️❤️We hope you love all of the Southern and healthy recipes we share here at The Buttered Home and would love to see you back here often!
Crock Pot Italian Wedding Soup Recipe
Ingredients
- 1/2 pound ground beef
- 1/2 pound ground pork
- 1 egg beaten
- 1/2 cup Italian style breadcrumbs
- 1/2 cup parmesan cheese grated, divided
- 6 teaspoons garlic minced, divided
- 1/4 cup parsley fresh and chopped
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1.5 cups onion diced
- 2 tablespoons olive oil
- 1.5 cups carrots diced
- 8 cups vegetable broth
- 2 teaspoons italian seasoning
- 1 cup pastina (small pasta)
- 5 cups baby spinach fresh
- parmesan cheese shaved for garnish
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Instructions
- Prepare the meatballs by combining ground beef and pork with egg, breadcrumbs, half of the parmesan cheese, half of the garlic, parsley, salt and pepper. Mix just until combined, do not over mix. Form into small balls. Set aside.1/2 pound ground beef, 1/2 pound ground pork, 1 egg, 1/2 cup Italian style breadcrumbs, 1/2 cup parmesan cheese, 6 teaspoons garlic, 1/4 cup parsley, 1/2 teaspoon salt, 1/4 teaspoon pepper
- Heat olive oil over low to medium heat. Add meatballs and brown a few minutes on each side. Do this in batches to prevent overcrowding . Drain and place in the liner of the crock pot.2 tablespoons olive oil
- Add in the onions, carrots, remixing half of garlic, Italian seasoning and remaining half of parmesan cheese. Cover with vegetable broth and gently mix to combine. Cover and cook on low for 6-8 hours or high on 4 hours.6 teaspoons garlic, 1.5 cups onion, 1.5 cups carrots, 8 cups vegetable broth, 2 teaspoons italian seasoning, 1/2 cup parmesan cheese
- During the last 30 minutes, add in pastini pasta and allow to cook for another 30 minutes. Lastly, add in fresh spinach and allow to wilt for about 3-5 minutes. Garnish with shaved parmesan.1 cup pastina (small pasta), 5 cups baby spinach, parmesan cheese
See How To Make It!
Notes
If you make this recipe, be sure and post it to Facebook or Instagram and tag us. We love pictures of food.
Also, if you pin this recipe, we would appreciate that when you make it, you use the Made It function in Pinterest too.
And don’t forget to subscribe to our YOUTUBE channel for some great tutorial videos!
Looking for other great recipes like this? Try these:
If you make this recipe, be sure and post it to Facebook or Instagram and tag us. We love pictures of food.
Also, if you pin this recipe, we would appreciate that when you make it, you use the Made It function in Pinterest too.
And don’t forget to subscribe to our YOUTUBE channel for some great tutorial videos!
Reader Review
“There’s beauty and triumph in simplicity that allows for simple, essential ingredients to complement the delicate flavors the ocean offers us.“
– Michael
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