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Crock-Pot Italian Wedding Soup Recipe
The whole family will ADORE this recipe for Italian Wedding Soup made right in your slow cooker. Delicious meatballs and tender vegetables are simmered in a flavorful broth with Acini di Pepe pasta! Serve with freshly grated Parmesan cheese on top and some crusty Italian bread for sopping up the juices!
Servings Prep Time
8Servings 30Minutes
Cook Time
6 – 7Hours On LOW
Servings Prep Time
8Servings 30Minutes
Cook Time
6 – 7Hours On LOW
Ingredients
Instructions
  1. In a medium bowl combine ground beef, egg, bread crumbs, parsley, oregano, basil, salt, 1/4 teaspoon 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 add the chicken broth, onions, carrots, celery, bay leaves, garlic and remaining 1/2 teaspoon pepper to a 6 quart or larger slow cooker.
  5. Gently add chilled meatballs to the soup mixture.
  6. Cover and cook on LOW for 6 – 7 hours or until the vegetables are tender.
  7. Add acini di pepe pasta and escarole to the soup and cover and cook an additional 30 minutes on HIGH.
  8. Serve in bowls topped with additional Parmesan cheese if desired.
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