Italian Wedding Soup (Slow Cooker One-Pot)
A cozy, one-pot slow cooker soup with tender meatballs, fresh veggies, and pasta. Easy, hearty, and perfect for weeknight dinners!
Servings: 6
Ingredients
- ½ lb meatballs (beef or turkey) 225g small frozen
- 8 cups chicken broth
- 2 carrots peeled and sliced
- 2 celery stalks sliced
- ½ cup small pasta e.g., orzo
- 4 oz fresh spinach about 2 cups, roughly chopped
- 1 tsp dried Italian seasoning
- ½ tsp garlic powder
- Salt and pepper to taste
Instructions
- Combine meatballs, broth, carrots, celery, Italian seasoning, garlic powder, salt, and pepper in 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.
- Stir in the pasta and continue cooking on High for 20–30 minutes, or until the pasta is tender.
- Add the chopped spinach and stir until it wilts, about 2–3 minutes.
- Adjust seasoning as needed. Ladle into bowls and serve warm.
Notes
For best flavor, let the soup simmer on Low for the full 4–5 hours. Add pasta and spinach at the end to keep them tender and vibrant.