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Slow Cooker Italian Wedding Soup

  • Author: Karen Petersen
  • Prep Time: 15 mintues
  • Cook Time: 7 hours
  • Total Time: 34 minute
  • Yield: 6 servings 1x


An easy version of a popular soup. A flavorful brothy soup with orzo and meatballs made in your slow cooker.


Units Scale
  • 1 small or medium yellow onion, diced
  • 2 medium carrots, cut into 1/2 inch rounds
  • 2 ribs of celery, cut into 1/2 inch pieces
  • 1 pound frozen Italian-style meatballs
  • 3 1/2 cups low sodium chicken broth
  • 2 cups low sodium beef broth
  • 2 tsp dried basil
  • 1 tsp garlic powder
  • 2 Tbsp onion soup mix
  • 1 Tbsp ketchup
  • 1/4 tsp dried thyme
  • 3/4 cup uncooked orzo pasta
  • Optional: 2 cups chopped spinach or kale


  1. Add onion, carrots, celery, meatballs, chicken broth, beef broth, basil, garlic powder, onion soup mix, ketchup and thyme into the slow cooker.
  2. Cover and cook on low for 5-7 hours.
  3. Add in the pasta and cover the slow cooker. Turn slow cooker to high. Let the pasta cook until tender, about 30 minutes.
  4. Add in spinach or kale, if desired. Ladle into bowls and serve.
  • Category: Soup
  • Method: Slow Cooker
  • Cuisine: Italian