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–+ servings
Slow cooker Italian wedding soup in a white bowl with chicken meatballs, orzo, spinach, and grated Parmesan

Slow Cooker Italian Wedding Soup

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Author: Laurie Fleming
Prep Time: 25 minutes
Cook Time: 6 hours 20 minutes
Total Time: 6 hours 45 minutes
Servings: 8 Servings

Description

This Slow Cooker Italian Wedding Soup is cozy, brothy comfort food made completely hands-off. Tender chicken meatballs, tiny orzo, and fresh spinach simmer all day in a rich broth finished with dill and lemon — inspired by Ina Garten's classic, made easy in the crockpot.

Ingredients 

For the Meatballs

  • 3/4 lb ground chicken
  • 1/2 lb sweet Italian chicken sausage, casings removed
  • 2/3 cup panko breadcrumbs
  • 1/2 cup Parmesan cheese, grated
  • 3 tablespoons fresh dill, chopped
  • 2 cloves garlic, minced
  • 1 large egg
  • 3 tablespoons whole milk
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil, for browning

For the Soup

  • 2 tablespoons olive oil
  • 1 yellow onion, diced small
  • 3 carrots, diced small
  • 3 celery stalks, diced small
  • 4 cloves garlic, minced
  • 10 cups chicken stock
  • 1/2 cup dry white wine
  • 2 bay leaves
  • 1 cup orzo, dried
  • 5 oz baby spinach
  • 3 tablespoons fresh dill, chopped
  • 1/2 lemon, juiced
  • Kosher salt and black pepper, to taste

Instructions

  • In a large bowl, combine the 3/4 lb ground chicken, 1/2 lb sweet Italian chicken sausage, 2/3 cup panko breadcrumbs, 1/2 cup Parmesan cheese, 3 tablespoons fresh dill, 2 cloves garlic, 1 large egg, 3 tablespoons whole milk, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Mix by hand until just combined and roll into 1-inch meatballs.
  • Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Brown the meatballs in batches, turning to color two or three sides. They do not need to cook through.
  • In the same skillet, add 2 tablespoons olive oil, 1 yellow onion, 3 carrots, and 3 celery stalks. Cook 6 to 8 minutes until softened, then add 4 cloves garlic and cook 1 minute more. Pour in 1/2 cup dry white wine and scrape up the browned bits.
  • Transfer the vegetables and wine to the slow cooker. Add 10 cups chicken stock and 2 bay leaves, then nestle in the meatballs.
  • Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours.
  • Stir in 1 cup orzo, switch to HIGH, cover, and cook 15 to 20 minutes until tender.
  • Remove the bay leaves. Stir in 5 oz baby spinach and let wilt about 2 minutes. Add 3 tablespoons fresh dill and the juice of 1/2 lemon. Season with kosher salt and black pepper to taste.
  • Serve in wide bowls topped with extra Parmesan.

Equipment

  • 6-quart slow cooker
  • Large skillet
  • Sheet Pan
  • Large Mixing Bowl

Notes

Cook the orzo separately for leftovers. Pasta keeps absorbing broth overnight. Cook it on the stove, store it apart, and add it to each bowl.
Use good stock. With so few ingredients, the broth is the soup.
Freeze meatballs raw. Freeze on a sheet pan, then bag. Add them frozen and increase cook time by 1 hour.
Swap the greens. Escarole is traditional — add it 30 minutes before serving instead of at the end. Kale works the same way.
Storage: Refrigerate up to 4 days or freeze up to 3 months without the pasta.

Nutrition

Serving: 1ServingCalories: 450kcalCarbohydrates: 36gProtein: 27gFat: 21gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.03gCholesterol: 91mgSodium: 1216mgPotassium: 840mgFiber: 2gSugar: 8gVitamin A: 5714IUVitamin C: 13mgCalcium: 146mgIron: 3mg