Slow cooker Italian wedding soup is a comforting, flavor-packed soup that works any time of year. It’s ideal for family dinners, casual gatherings, or a cozy meal for two. This version includes easy instructions for both the slow cooker and the Instant Pot, and uses tender meatballs, orzo pasta, and fresh spinach for a classic, satisfying bowl.
Ingredients For Italian Wedding Soup
The recipe is straightforward and flexible. Below are the ingredients grouped by meatballs and soup base.
Meatballs
- 1 pound lean ground meat of your choice
- 1 garlic clove, minced
- 1 egg
- 1/4 cup onion, finely chopped
- 1/4 cup Parmesan cheese, grated
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/4 teaspoon pepper
Soup
- 4 cups low-sodium broth (chicken or vegetable)
- 3 cups water
- 2 small carrots, peeled and chopped
- 1/3 cup onion, diced
- 1 tablespoon dried parsley
- 1 teaspoon salt (adjust to taste)
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 2 garlic cloves, minced
- 3/4 cup uncooked orzo pasta
- 3 ounces fresh spinach, chopped (about 3 oz)
- 1 tablespoon oil (for Instant Pot sautéing)
How To Make Italian Wedding Soup In The Slow Cooker
Prepare the meatballs
In a large bowl, combine the ground meat, minced garlic, egg, finely chopped onion, grated Parmesan, dried parsley, oregano, salt, and pepper. Mix gently until just combined; avoid overworking the meat. Shape the mixture into 1½-inch meatballs and set aside.
Slow cooker method
- Add the soup ingredients (broth, water, carrots, diced onion, dried parsley, salt, oregano, pepper, and minced garlic) to the slow cooker and stir to combine.
- Gently add the prepared meatballs, careful not to overcrowd. Stir once to distribute.
- Cook on high for 3–4 hours or on low for 6–8 hours, until the meatballs are cooked through and the vegetables are tender.
- About 15–30 minutes before serving, stir in the orzo and chopped spinach. Cook until the orzo is tender.
- Taste and adjust seasoning if needed, then ladle into bowls and serve with extra grated Parmesan if desired.
Instant Pot method
- Select Sauté on the Instant Pot and heat the oil. Brown the prepared meatballs in batches until evenly browned on all sides; remove and set aside.
- Add the carrots and diced onion and cook for 3–5 minutes until starting to soften. Add the garlic and cook for one more minute.
- Pour in the broth and water, scraping the bottom of the pot to deglaze and lift any browned bits. Stir in dried parsley, salt, oregano, and pepper.
- Add the browned meatballs back into the pot. Close the lid and set the valve to seal. Cook on HIGH pressure for 20 minutes.
- When cooking completes, allow a natural pressure release for 5 minutes, then release the remaining pressure manually and open the lid.
- Stir in the orzo and spinach, then switch to Sauté and cook for 5–10 minutes, stirring frequently, until the orzo is tender.
FAQs & Tips
What is Italian Wedding Soup?
Italian wedding soup does not come from wedding menus; the name traces back to the Italian phrase “minestra maritata,” meaning “married soup.” The name refers to the marriage of flavors—meat (meatballs) and greens (traditionally spinach or escarole)—that come together to create a balanced, savory soup.
Can I use fresh or frozen meatballs?
Yes. Both work well. Homemade meatballs can be prepared and frozen ahead of time, then added frozen to the soup. Store-bought frozen meatballs are also a convenient option; just ensure they reach a safe internal temperature when cooked.
What type of ground meat should I use?
Use whatever ground meat you prefer: beef, turkey, chicken, pork, or a blend. The recipe and cooking times remain the same. Swap in your favorite meatball recipe if you like.
What is orzo?
Orzo is a small, rice-shaped pasta commonly used in soups and salads. If you don’t have orzo, you can substitute a small pasta such as acini di pepe, pastina, or small ditalini.
Freezing and storing leftovers
Store leftover soup in an airtight container in the refrigerator for up to 4 days. To freeze, cool completely, then transfer to freezer-safe containers or bags and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating, or reheat directly from frozen in the slow cooker or Instant Pot on a gentle setting until warmed through.
What size slow cooker should I use?
A 6-quart slow cooker works well for this amount, though smaller or larger cookers are fine—just avoid overfilling more than two-thirds full.
Meatball Recipes
Here are a few ideas to vary the meatballs in this soup:
- Mozzarella-stuffed meatballs
- Meatball zoodle soup (low-carb)
- Spaghetti squash and meatballs
- Classic Italian meatball dinner
- Zoodles and meatballs
Recipe Summary
- Title: Slow Cooker Italian Wedding Soup
- Author: Shannon Epstein
- Prep time: 10 minutes
- Cook time: 3–4 hours (high) or 6–8 hours (low) in slow cooker; 20 minutes pressure plus sauté for Instant Pot
- Total time: About 4 hours 10 minutes (varies by method)
- Yield: Serves 4
Nutrition (approximate per serving)
- Calories: 425
- Sugar: 6.2 g
- Sodium: 631 mg
- Fat: 9.3 g
- Saturated fat: 4.6 g
- Carbohydrates: 45.2 g
- Fiber: 4.3 g
- Protein: 38.8 g
- Cholesterol: 133.4 mg
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