Italian wedding soup has nothing to do with weddings. The name comes from the Italian phrase for the “marriage” of meat and greens, a pairing that has been feeding families for generations. Tiny pork meatballs, escarole, and small pasta in a clear, golden broth: it is one of those soups that feels both light and deeply nourishing at the same time. Simple as that. Making it in the slow cooker means the meatballs cook gently in the broth all day, absorbing flavor and becoming impossibly tender.
The keys to this version are keeping the meatballs small, about an inch in diameter, and adding the pasta only in the last 30 minutes. Worth it. Tiny meatballs cook more evenly and fit on a spoon alongside the pasta and broth. Acini di pepe is the classic pasta shape here, those little round beads that are satisfying to eat, though orzo works fine too. Escarole is the traditional green and it holds up well to long cooking, unlike spinach which wilts into almost nothing. A generous shower of Parmesan at the table finishes each bowl. This soup freezes well without the pasta, so make a big batch and cook fresh pasta when you reheat.
Make the Meatballs
In a bowl, mix the ground pork, breadcrumbs, grated Parmesan, egg, 3 cloves of minced garlic, Italian seasoning, salt, and pepper. Mix until just combined. Do not overwork the mixture or the meatballs will be tough. Roll into 1-inch meatballs. You should get about 30. Place the meatballs in the bottom of a 6-quart slow cooker. They can be close together but try not to stack them.
Add Broth and Vegetables
Add the chicken broth, diced onion, diced carrots, diced celery, remaining garlic, and bay leaf to the slow cooker. The liquid should almost cover the meatballs. Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours. The meatballs should be cooked through and tender, and the vegetables should be soft.
Finish with Pasta and Greens
During the last 30 minutes of cooking, stir in the acini di pepe pasta and chopped escarole. Cover and cook until the pasta is tender. Remove the bay leaf and taste the soup. Adjust seasoning with salt and pepper as needed. Ladle into bowls and top with grated Parmesan. Serve with crusty Italian bread.
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Slow Cooker Italian Wedding Soup
- Total Time: 400 minutes
- Yield: 6 servings
Description
Italian wedding soup is not about weddings — the name refers to the marriage of meat and greens, which is a poetic way of saying meatballs and escarole in a clear, savory broth. The slow cooker version lets the meatballs cook gently in the broth until they are impossibly tender, and the whole soup develops a depth that stovetop versions rarely achieve. It is light enough for spring and hearty enough for January.
Ingredients
- 1 lb ground pork
- 1/2 cup plain breadcrumbs
- 1/4 cup grated Parmesan
- 1 large egg
- 3 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 6 cups chicken broth
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1 bay leaf
- 1 cup acini di pepe or orzo pasta
- 4 cups chopped escarole or baby spinach
- Grated Parmesan for serving
Instructions
- In a bowl, mix the ground pork, breadcrumbs, Parmesan, egg, 3 cloves garlic, Italian seasoning, salt, and pepper. Roll into 1-inch meatballs — you should get about 30.
- Place the meatballs in the bottom of a 6-quart slow cooker. Add the chicken broth, onion, carrots, celery, remaining garlic, and bay leaf.
- Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours.
- During the last 30 minutes of cooking, stir in the acini di pepe pasta and the escarole. Cover and cook until the pasta is tender.
- Remove the bay leaf. Taste and adjust seasoning with salt and pepper.
- Ladle into bowls and top with grated Parmesan.
Notes
- Small meatballs — no bigger than 1 inch — cook more evenly in the slow cooker and fit better on a spoon with broth and pasta.
- Add the pasta in the last 30 minutes only. If it cooks all day, it absorbs the broth and turns to mush.
- Escarole is traditional and holds up to long cooking better than spinach, which wilts to nothing. Use spinach if you must, but add it in the last 5 minutes.
- Prep Time: 25 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 370
- Sugar: 4
- Sodium: 820
- Fat: 16
- Carbohydrates: 28
- Fiber: 3
- Protein: 24
- Cholesterol: 80
Frequently Asked Questions
Can I use a different pasta?
Orzo, ditalini, or small shells all work well. The pasta should be small enough to fit on a spoon with a meatball. Add it in the last 30 minutes of cooking so it does not overcook.
Can I make the meatballs ahead?
Yes. Roll the meatballs and refrigerate them on a plate or baking sheet for up to 24 hours. Add them to the slow cooker straight from the fridge.
How do I store leftovers?
Store the soup in an airtight container in the fridge for up to 4 days. The pasta will continue to absorb liquid as it sits, so you may need to add more broth when reheating.
