Crock Pot Italian Wedding Soup: Hearty, Easy Comfort Food

Italian wedding soup is a hearty, flavourful dish that combines meatballs, pasta, vegetables, and broth. It is said to have originated in Naples and got its name from the translation of the original Italian name, minestra maritata, which means wedded broths. This refers to the combination of three different types of broths in the original recipe. While it is not typically served at weddings, it is a popular dish at Italian restaurants in the US.

This soup can be made in a crock pot or slow cooker, making it an easy weeknight meal. The process involves combining ingredients such as chicken broth, carrots, onion, garlic, and meatballs in the crock pot and cooking until the vegetables are softened. Then, add the pasta and spinach and cook until the pasta is done and the spinach is wilted. Serve with freshly grated Parmesan cheese and enjoy!

Meatball preparation

Meatballs are a key component of Italian wedding soup, and preparing them is a fairly straightforward process. Here's a detailed guide on how to prepare the meatballs for your crock pot Italian wedding soup:

Ingredients

Firstly, gather your meatball ingredients. The exact ingredients may vary slightly depending on the recipe, but you will typically need:

• Ground meat (a combination of ground beef and ground pork, or you can use ground chicken, turkey, or Italian sausage)
• Breadcrumbs (Italian-style or plain)
• Grated Parmesan cheese
• Fresh parsley, chopped
• Garlic, minced or powdered
• Salt and pepper
• Onion, finely chopped (optional)
• Egg (optional)
• Milk (optional)

Mixing the Meatball Mixture

In a large bowl, gently combine all the meatball ingredients. It's important not to overwork the meat, so mix until everything is just incorporated. You can use a fork or your hands for this step.

Shaping the Meatballs

Using a small scoop or a teaspoon, shape the meat mixture into small meatballs. The size may vary depending on your preference, but they are typically quite small, around 3/4 inch to 1 inch in diameter. Place the shaped meatballs on a baking sheet or tray as you go.

Cooking the Meatballs

There are a few methods you can use to cook the meatballs:

• Baking: Preheat your oven to 350-400°F and bake the meatballs for about 10-15 minutes, or until they are browned but still soft.
• Pan-frying: Heat some olive oil in a large skillet over medium-high heat. Cook the meatballs in batches, flipping them as needed, until they are browned on all sides and cooked through.
• Slow cooker: If you are adding the meatballs directly to your crock pot, there is no need to cook them beforehand. Simply add them to the crock pot with the other soup ingredients.

Adding to the Soup

If you have baked or pan-fried the meatballs, blot them with a paper towel to remove any excess grease before adding them to your soup. For the crock pot method, add the uncooked meatballs at the beginning of the cooking process. For the stovetop method, brown the meatballs in a Dutch oven or soup pot first, then remove them and set them aside while you cook the vegetables. Add the meatballs back to the pot when you add the broth.

Crockpot preparation

To make Italian wedding soup in a crockpot, follow these steps:

• Combine the meatball ingredients and roll them into small balls. The exact size will vary depending on the recipe, but they should be between 3/4-inch and 1-inch in diameter.
• Heat some olive oil in a skillet or frying pan over medium-high heat. Brown the meatballs in batches for about 2 minutes per side. The meatballs will finish cooking in the soup, so they don't need to be cooked through at this stage.
• Remove the meatballs from the pan and set them aside. You can blot them with a paper towel to remove any excess grease.
• In the same pan, soften the onions, carrots, celery, and garlic. This will take about 6 minutes. Add a splash of olive oil if the pan becomes too dry.
• Add your choice of seasonings and chicken broth to the pan. Bring the mixture to a boil, then reduce the heat and let it simmer.
• Transfer the meatballs, vegetables, and broth to your crockpot. You can also add uncooked pasta at this stage if you don't mind it absorbing some of the broth.
• Cook on high for 4 hours or low for 8 hours.
• If you want to avoid the pasta absorbing too much broth, cook it separately and add it to serving bowls. Ladle the soup over the pasta just before serving.
• Add spinach to the crockpot during the last few minutes of cooking. It only needs to be cooked until it wilts, which will take about 2-3 minutes.
• Serve the soup with freshly grated Parmesan cheese on top.

Tips and Variations

• You can use ground beef, ground pork, ground chicken, ground turkey, or a combination of these meats for the meatballs.
• If you don't want to make your own meatballs, you can use frozen mini meatballs. Add them to the crockpot at the beginning of the cooking process.
• For the pasta, small shapes such as acini di pepe, orzo, ditalini, or stelline work best.
• If you want to add extra flavor to the soup, try using hot sauce, Worcestershire sauce, or mustard powder. These ingredients can be added when you add the Italian seasoning, and they won't make the soup spicy.
• If you don't want to use spinach, you can substitute kale, escarole, or Swiss chard. These greens are sturdier, so add them to the crockpot when you add the pasta to give them time to soften.
• To make the soup spicy, add some crushed red pepper or cayenne pepper.
• For extra creaminess, mix in some half-and-half or heavy cream.
• You can replace some of the broth with white wine for added flavor, but avoid using red wine as it will change the color and flavor of the soup.
• This soup pairs well with crusty bread for dipping.

Stovetop preparation

Ingredients

• Ground chicken and ground pork (or ground turkey, ground beef, or ground Italian sausage)
• Italian-style breadcrumbs
• Egg
• Milk
• Parmesan cheese
• Kosher salt, ground black pepper, and garlic powder
• Olive oil
• Carrots, celery, onion, and garlic
• Chicken broth
• Bay leaf
• Small pasta (such as acini di pepe, orzo, stelline, or ditalini)
• Fresh baby spinach

Method

• Combine meatball ingredients in a large bowl.
• Shape the meat mixture into about 40 miniature meatballs using a small scoop or teaspoon.
• Fry the meatballs in a large Dutch oven or soup pot over medium-high heat. Work in batches to avoid overcrowding the pot. Fry for about 1-2 minutes per side, until browned. Transfer the meatballs to a plate and set aside.
• In the same pot, sauté the carrots, celery, onion, and garlic in the drippings over medium heat. Cook until softened, about 6-8 minutes.
• Add the broth and bay leaf to the pot. Bring to a boil, then reduce the heat to a simmer.
• Stir in the pasta and meatballs. Cook until the pasta is tender, about 10 minutes for acini di pepe.
• Remove from the heat and stir in the spinach. It will wilt almost instantly in the hot broth.
• Ladle the soup into bowls and serve with freshly grated Parmesan cheese and crusty bread, if desired.

Tips

• For extra flavour, pan-fry the meatballs before adding them to the soup.
• Cook the meatballs in batches to ensure even browning.
• Fresh herbs like parsley, dill, thyme, rosemary, basil, oregano, and chives can be used as a garnish.
• For a spicier soup, add some red pepper flakes.
• The soup can be stored in the refrigerator for 3-4 days or frozen for up to 3 months.

Ingredients

Meatballs

• Lean ground beef
• Ground chicken
• Ground pork
• Egg
• Breadcrumbs
• Parmesan cheese
• Parsley
• Oregano
• Garlic
• Salt
• Pepper
• Olive oil
• Bread

Soup

• Chicken broth
• Carrots
• Onion
• Celery
• Garlic
• Italian seasoning
• Bay leaf
• Spinach
• Escarole
• Endive
• Acini di pepe pasta
• Orzo
• Parmesan cheese

Serving suggestions

This soup is delicious served in bowls with a side of crusty, homemade garlic bread. You could also serve dinner rolls with a side of roasted vegetables for a complete meal.

A crisp green salad dressed in Italian Balsamic Vinaigrette or a homemade Caesar salad would also be a great accompaniment to the soup.

If you're looking for a sandwich to serve alongside the soup, grilled cheese is always a popular choice. But cucumber, tomato, or simple veggie sandwiches are great, too.

For a thicker soup, you can add some shredded mozzarella cheese or mix in some cream cheese. For a spicy kick, add some crushed red pepper or cayenne pepper.

Frequently asked questions