I made a Slow Cooker Italian Wedding Soup with frozen meatballs, acini di pepe pasta, carrots and spinach that cooks in the crock pot and can be frozen ahead for quick weeknight dinners.

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I love making Slow Cooker Italian Wedding Soup when I’m short on time but craving something that actually feels like dinner. With frozen Italian-style meatballs and tiny acini di pepe pasta, the crock pot turns humble things into bursts of flavor that surprise me every time.

It looks simple, yet the broth ends up tasting like it had hours of fuss, and I’m always a little smug when I serve it. You toss a few things in, forget about it, then come back to a bowl that eats like comfort without being heavy.

Plus it freezes great for busy nights.

Ingredients

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frozen Italian meatballs add protein and savory spiced bites, they boost umami.
chicken broth gives warmth and body, low sodium makes it a lighter base.
acini di pepe tiny pasta brings comforting carbs and pleasant little chewy texture.
fresh baby spinach contributes vitamins, iron and fiber, wilts into silky green.
carrots bring natural sweetness, beta carotene and color, a bit of crunch if undercooked.
grated Parmesan adds salty tang and umami richness, sprinkle more right before serving.
onion and garlic build a savory base with aromatic depth and mild sweetness when simmered.
dried herbs like oregano basil and bay leaf give earthy, slightly sweet Italian notes.

Ingredient Quantities

1 lb frozen Italian-style meatballs (about 20-24 meatballs)

8 cups low-sodium chicken broth

3/4 cup acini di pepe pasta (uncooked)

1 medium yellow onion, chopped

2 medium carrots, diced

2 cloves garlic, minced

4 cups fresh baby spinach (about 4 oz)

1 bay leaf

1 teaspoon dried oregano

1 teaspoon dried basil

1/2 teaspoon salt, plus more to taste

1/4 teaspoon black pepper, plus more to taste

1/2 cup grated Parmesan cheese, plus extra for serving

1 tablespoon olive oil (optional)

Fresh parsley, chopped for garnish (optional)

How to Make this

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1. If you want more flavor, heat 1 tablespoon olive oil in a skillet over medium heat and sauté the chopped yellow onion and diced carrots for 4 to 5 minutes until softened and starting to brown, add the minced garlic and cook 30 seconds more, then transfer everything to the slow cooker.

2. Add the frozen Italian style meatballs to the crock pot, pour in 8 cups low sodium chicken broth, drop in the bay leaf, sprinkle 1 teaspoon dried oregano and 1 teaspoon dried basil, then add 1/2 teaspoon salt and 1/4 teaspoon black pepper and give it a quick stir.

3. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours so flavors meld and meatballs heat through.

4. If cooking on high add the 3/4 cup uncooked acini di pepe about 20 to 30 minutes before serving, or if on low add the pasta about 45 to 60 minutes before serving; stir it in and check broth level because the pasta soaks up liquid, add up to 1 cup extra broth or water if soup looks too thick.

5. About 10 minutes before serving stir in 4 cups fresh baby spinach and 1/2 cup grated Parmesan cheese, cook until the spinach wilts and the cheese melts, then remove and discard the bay leaf.

6. Taste and adjust salt and pepper as needed, ladle into bowls and top with extra grated Parmesan and chopped fresh parsley if you like.

7. Freezer meal hack: for make ahead, put the frozen meatballs, chopped onion, diced carrots, minced garlic, bay leaf, oregano, basil, salt and pepper into a freezer bag, squeeze out air and freeze flat up to 3 months; do not add pasta, spinach or cheese to the bag. Thaw in the fridge overnight, dump into slow cooker, add broth and cook as above, then add pasta, spinach and Parmesan at the end.

8. Quick fixes: if you skipped sautéing, swirl in a little olive oil or a pat of butter at the end for extra richness, and if the pasta gets too soft cook it separately and add right before serving.

Equipment Needed

1. Slow cooker or crock pot (6 quart or larger)
2. Large skillet or frying pan for sautéing the onion and carrots, optional but worth it
3. Chef’s knife
4. Cutting board
5. Measuring cups and measuring spoons
6. Wooden spoon or heatproof spatula for stirring
7. Ladle and bowls for serving
8. Freezer bags (quart or gallon) for the make ahead hack, plus a colander if you cook the pasta separately

FAQ

Q: Can I use the frozen meatballs straight from the freezer?
A: Usually yes if they are pre cooked, just toss them in the slow cooker. Cook on low for about 4 to 6 hours or on high for 2 to 3 hours until everything is hot. If the package says raw or poultry, either thaw first or check the package directions and make sure the meat reaches 165°F.

Q: Won't the acini di pepe turn mushy if I cook it in the slow cooker the whole time?
A: Yup, small pasta gets soggy fast. Best trick is to add the acini di pepe during the last 15 to 25 minutes on high so it stays tender but not mushy. Or cook the pasta separately and mix into bowls when serving.

Q: When should I add the spinach and Parmesan?
A: Add the baby spinach in the last 5 minutes so it wilts but stays bright and fresh. Stir the grated Parmesan in at the end off the heat or just before serving so it melts into the soup and thickens it a bit.

Q: My soup tastes bland, how do I fix it?
A: Taste after everything is cooked and adjust. Add salt and pepper a little at a time, maybe more Parmesan for savory punch. If it still needs more zip, a squeeze of lemon or a splash of red wine vinegar brightens it up.

Q: Can I make this ahead, freeze it, or reheat leftovers?
A: Yes. Refrigerate up to 3 to 4 days. For freezing, leave out the pasta and spinach, freeze the broth, meatballs and veggies up to 3 months, then thaw and add fresh pasta and greens when reheating. Reheat gently on the stove so you dont overcook the pasta.

Q: Any good swaps for dietary needs or if I dont have acini di pepe?
A: Use orzo, ditalini or tiny gluten free pasta for a GF option, and pick gluten free meatballs if needed. You can use turkey or chicken meatballs too, just watch salt. Fresh herbs can replace dried, use about three times the amount of fresh as dried.

Slow Cooker Italian Wedding Soup Recipe Substitutions and Variations

Italian style meatballs: swap with cooked turkey or chicken meatballs, same amount. Or make small fresh beef or pork meatballs and brown them quick before adding. For a meatless bowl try store bought plant based meatballs or crumbled firm tofu.
Low sodium chicken broth: use low sodium vegetable broth for a vegetarian version, or beef broth for a deeper flavor, or water plus a chicken bouillon cube if thats what you have.
Acini di pepe pasta: sub with orzo, pastina, ditalini, or small shells. Add the pasta in the last 20 to 30 minutes so it doesnt get mushy.
Grated Parmesan: swap with Pecorino Romano or Grana Padano for a saltier tang, or use nutritional yeast as a dairy free option, add to taste.

Pro Tips

– Sauté stuff first when you can, and if you can brown the meatballs a tiny bit before they go in, do it. It adds real depth, youll thank yourself later. If you skip the saute, swirl in a pat of butter or a little olive oil at the end to fake that richness.

– Add the tiny pasta near the end and keep a cup of hot broth or even hot water standing by, because the pasta soaks up liquid fast. If it looks mushy, dont be afraid to cook the pasta separately and fold it in just before serving.

– Save some Parmesan for the bowls and stir most of it in at the end off the heat so it melts smooth, not clumpy. A little squeeze of lemon or a few red pepper flakes at the end brightens the whole soup, trust me.

– For make ahead, pack the meatballs, onions, carrots, garlic and seasonings flat in a freezer bag so it freezes evenly and thaws quicker; dont put pasta, spinach or cheese in the bag. Label the bag with the date, and if its leaking double bag it.

Slow Cooker Italian Wedding Soup Recipe

Recipe by Francis Mead

0.0 from 0 votes

I made a Slow Cooker Italian Wedding Soup with frozen meatballs, acini di pepe pasta, carrots and spinach that cooks in the crock pot and can be frozen ahead for quick weeknight dinners.

Servings

servings

Calories

330

kcal

Equipment: 1. Slow cooker or crock pot (6 quart or larger)
2. Large skillet or frying pan for sautéing the onion and carrots, optional but worth it
3. Chef’s knife
4. Cutting board
5. Measuring cups and measuring spoons
6. Wooden spoon or heatproof spatula for stirring
7. Ladle and bowls for serving
8. Freezer bags (quart or gallon) for the make ahead hack, plus a colander if you cook the pasta separately

Ingredients

1 lb frozen Italian-style meatballs (about 20-24 meatballs)
8 cups low-sodium chicken broth
3/4 cup acini di pepe pasta (uncooked)
1 medium yellow onion, chopped
2 medium carrots, diced
2 cloves garlic, minced
4 cups fresh baby spinach (about 4 oz)
1 bay leaf
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon salt, plus more to taste
1/4 teaspoon black pepper, plus more to taste
1/2 cup grated Parmesan cheese, plus extra for serving
1 tablespoon olive oil (optional)
Fresh parsley, chopped for garnish (optional)

Directions

If you want more flavor, heat 1 tablespoon olive oil in a skillet over medium heat and sauté the chopped yellow onion and diced carrots for 4 to 5 minutes until softened and starting to brown, add the minced garlic and cook 30 seconds more, then transfer everything to the slow cooker.
Add the frozen Italian style meatballs to the crock pot, pour in 8 cups low sodium chicken broth, drop in the bay leaf, sprinkle 1 teaspoon dried oregano and 1 teaspoon dried basil, then add 1/2 teaspoon salt and 1/4 teaspoon black pepper and give it a quick stir.
Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours so flavors meld and meatballs heat through.
If cooking on high add the 3/4 cup uncooked acini di pepe about 20 to 30 minutes before serving, or if on low add the pasta about 45 to 60 minutes before serving; stir it in and check broth level because the pasta soaks up liquid, add up to 1 cup extra broth or water if soup looks too thick.
About 10 minutes before serving stir in 4 cups fresh baby spinach and 1/2 cup grated Parmesan cheese, cook until the spinach wilts and the cheese melts, then remove and discard the bay leaf.
Taste and adjust salt and pepper as needed, ladle into bowls and top with extra grated Parmesan and chopped fresh parsley if you like.
Freezer meal hack: for make ahead, put the frozen meatballs, chopped onion, diced carrots, minced garlic, bay leaf, oregano, basil, salt and pepper into a freezer bag, squeeze out air and freeze flat up to 3 months; do not add pasta, spinach or cheese to the bag. Thaw in the fridge overnight, dump into slow cooker, add broth and cook as above, then add pasta, spinach and Parmesan at the end.
Quick fixes: if you skipped sautéing, swirl in a little olive oil or a pat of butter at the end for extra richness, and if the pasta gets too soft cook it separately and add right before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.