Slow-Cooker Italian Wedding Soup

This rich and satisfying soup is filled with meatballs, pasta, and vegetables and simmered in the slow cooker to give the flavors all day to blend.

Slow-Cooker Italian Wedding Soup
Servings: 8 Prep 15 mins Slow Cook 6 hrs on LOW


  • 1 egg, lightly beaten
  • 3/4 pound lean ground beef
  • 1/2 cup finely chopped onion
  • 3 tablespoons plain bread crumbs
  • 3 tablespoons grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 8 cups low-sodium chicken broth
  • 3 large carrots, chopped
  • 1 small head escarole (8 ounces), washed, trimmed and cut into 1/2-inch strips
  • 1 1/2 teaspoons dried oregano
  • 1 3/4 cups acini di pepe pasta (such as Ronzoni)

Make It

1. In a large bowl, stir together egg, beef, onion, bread crumbs, 1 tablespoon Parmesan, 1 tablespoon parsley and 1/4 teaspoon each of the salt and pepper. Form into 1-inch meatballs (about 45) and place on baking sheet; refrigerate while preparing soup.

2. Combine broth, carrots, escarole and oregano in slow cooker. Gently add meatballs. Cover and cook on LOW for 6 hours. Stir in pasta for last 20 minutes of cook time. Stir in remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper. Sprinkle each serving with remaining parsley and Parmesan cheese and serve.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 175, Fat, total (g): 3, chol. (mg): 41, sat. fat (g): 1, carb. (g): 25, fiber (g): 3, pro. (g): 12, sodium (mg): 681, Percent Daily Values are based on a 2,000 calorie diet.