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Brenda Thompson

Crock Pot Italian Wedding Soup

5 from 1 vote
Easy and delicious Crock Pot Italian Wedding Soup is a family favorite filled with delicious mini homemade meatballs, spinach and pasta.  Make and freeze the meatballs ahead of time to make this an even easier weeknight dinner.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Calories: 740
Ingredients Equipment Method Video

Ingredients
  

  • 1 pound ground pork
  • 1 pound ground beef
  • 1 ½ cups Parmesan cheese finely grated
  • 1 cup Italian bread crumbs
  • 1 bunch fresh parsley finely chopped
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 3 quarts chicken broth
  • 6 cups baby spinach lightly packed in measuring cup
  • 8 ounces ditalini pasta or other small pasta shape

Equipment

  • 1 slow cooker

Method
 

To Make the Meatballs
  1. Preheat oven to 350 degrees. 
  2. Prepare large baking sheet by lining with foil or silicone mat. 
  3. In large bowl, combine pork, beef, cheese, bread crumbs, parsley, eggs, salt and black pepper until thoroughly combined.
  4. With a small measuring scoop (1 teaspoon size or so), form into mini meatballs.
  5. Place on baking sheet. Repeat until all mixture is used. 
  6. Bake meatballs in heated oven for 20-30 minutes, checking first at 20 minute mark. 
To Prepare the Soup
  1. While meatballs are baking, add chicken broth and baby spinach in 6 quart slow cooker. When meatballs are done baking, add to slow cooker mixture.
  2. Cook on LOW for 6-8 hours or HIGH for 3-4 hours.
  3. About 15 minutes before soup is done cooking, prepare ditalini pasta according to package instructions. Drain.
  4. Just before serving, add cooked pasta and stir.

Video