Slow Cooker Italian Wedding Soup
Prep time
Cook time
Total time
Serves: 4-6
  • 3 or 4 large carrots, sliced thin
  • 1 large onion, chopped
  • 3 cloves of garlic, minced
  • 2 Tbsp. extra virgin olive oil
  • 28 oz. package frozen Italian style meatballs
  • 5 oz. fresh baby spinach
  • 32 oz. chicken stock
  • 4 cups water
  • 1 Parmesan rind if you have it
  • 2 cups uncooked orzo pasta or other small pasta
  • salt and pepper to taste
  • freshly grated Parmesan for garnish
  1. Saute the carrots, onions and garlic in the olive oil, until softened, for about 5-10 minutes.
  2. In a large slow cooker, add the frozen meatballs, carrot/onion/garlic mixture, the baby spinach, chicken stock, water and Parmesan rind.
  3. Mix together well.
  4. Cook on low for 7 or 8 hours.
  5. Turn off the slow cooker and add your uncooked pasta, stir and let sit for 30 minutes.
  6. Serve immediately with freshly grated Parmesan cheese.
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