Crock-Pot Italian Wedding Soup

Crock-Pot Italian Wedding Soup

There is this little Italian restaurant that was in my home town where I grew up in sunny Southern California that made an amazing Italian wedding soup. Perfect little meatballs simmered in a flavorful broth with just the right veggie, meatball, broth ratio. It was always one of my favorite soups, and was always the perfect lunch to have on a cool day, which was rare considering the location.

But now I am transplanted to Wyoming where just last week we skipped fall and went right into winter with a blizzard that dumped over two feet of snow on us. And while the snow has mostly melted the weather is definitely crisp and cool and perfect for cozying up to a bowl of soup. The hardest part of this recipe is making the meatballs. Not because they are hard to make, just a little time consuming. My husband is actually the one who made this recipe for dinner. I am one of those rare lucky ladies who’s husbands enjoy cooking and share the meal preparation just about 50/50 with me. I am blessed. And I hope you will be blessed too when you taste this amazing soup!

Crock-Pot Italian Wedding Soup

Rating: 51

Prep Time: 30 minutes

Cook Time: 8 hours

Total Time: 8 hours, 30 minutes

Yield: 6-8 Servings

Crock-Pot Italian Wedding Soup


1 lb. lean ground beef or turkey
1 egg, slightly beaten
1/4 cup seasoned Italian breadcrumbs
1/4 cup Italian parsley, chopped
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 cup parmesan cheese, grated
6 cups chicken broth
1 medium onion, diced
3-4 medium carrots, diced
2 stalks celery, diced
2 cups escarole
2 bay leaves
2 cloves garlic, minced
1/4 teaspoon freshly ground pepper
1/4 cup acini di pepe pasta
1/4 cup parmesan cheese, grated (for serving)


  1. In a medium bowl combine ground beef/turkey, egg, bread crumbs, parsley, oregano, basil, salt, pepper & parmesan cheese until well mixed.
  2. Form meat mixture into very small meatballs.
  3. Place meatballs on cookie sheets and place in refrigerator for 30 minutes.
  4. Meanwhile, combine the rest of the ingredients except escarole, acini di pepe pasta and remaining parmesan cheese in a 6 quart crock-pot.
  5. Gently add chilled meatballs to the soup mixture.
  6. Cover and cook on LOW for 7 1/2 hours.
  7. Add acini di pepe pasta and escarole to the soup and cover and cook an additional 30 minutes.
  8. Serve in bowls topped with additional parmesan cheese.

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