This delicious Italian wedding soup will be your next go to Fall meal. The best part of it all is that it is made in the crockpot!
Soup season has arrived! Here in Pennsylvania, we have been experiencing rainy days nonstop. All I want to do is snuggle up on the couch with a bowl of warm soup and watch the rain fall. And, with this recipe, it seems that is exactly what I will do.
For Christmas every year, my grandmother makes a delicious Italian wedding soup. Every year I have it, I think about how I need to make it myself. It is just too good of a meal to only have once a year.
While I love spending lots of time in the kitchen, especially on these cooler days, some days are just too busy to be hovering over a stove. So, I thought I would take one of my favorite soups and make it crockpot friendly!
This soup takes a few hands-on steps in the beginning of making it, but once it’s all in the crockpot, it can sit unbothered for up to 8 hours.
So, grab your crockpots and let’s get to soup making!
Why You Will Love This Crockpot Italian Wedding Soup
Easy – While there are a few steps that require hands-on time, being able to throw a bunch of ingredients into a crockpot and end with a delicious meal is as easy as it gets.
Nutritious – This soup is full of protein from the meatballs and chicken broth and is loaded with chopped veggies and kale!
Comforting – Fall is the time of year where our bodies need warm and comforting meals, and this soup is just that.
Side Dishes for Italian Wedding Soup
When it comes to side dishes, you can never go wrong with a delicious dinner roll or a loaf of no knead bread.
If you are like me and love a soup and salad combo, this apple arugula salad would be a lovely pairing.
For an elegant side or even appetizer for this soup, bruschetta is always a great choice.
We are enjoying ours with Little Spoon Farms fail proof sourdough bread recipe.
Ingredients
Ground pork
Ground turkey
Breadcrumbs, I used panko
Egg
Carrots, diced
Celery, diced
Yellow onion, diced
Garlic cloves, minced
Acini de pepe pasta
Chicken broth
Kale, chopped
Garlic powder
Onion powder
Dried oregano
Salt & pepper
Parmesan (optional for garnish)
How to Make Italian Wedding Soup in the Crockpot Step-by-Step
Firstly, let’s slightly brown the meatballs.
To a medium sized bowl, add the ground pork, ground turkey, breadcrumbs, egg, garlic powder, onion powder, salt, and pepper. Using a wooden spatula or your hands, give everything a good stir until everything is evenly distributed.
Roll the mixture into small meatballs, about 1 inch. Then, in a pan, heated on medium, brown the meatballs on each side. The inside of the meatballs should still be pink. They will finish cooking in the crockpot. Place the browned meatballs on a plate and set aside.
Second, prep the veggies.
Taking the carrots, celery, and yellow onion, dice them up into about 1/2-inch chunks.
Thirdly, add everything into the crockpot.
To your crockpot, add the browned meatballs, diced vegetables, spices, and chicken broth (for optimal flavor, use homemade chicken broth) on top of it all.
Cover the crockpot and allow to cook on high for 3 1/2 hours or 7 1/2-8 hours on low.
After the 3 hours is up, the carrots should be just softened.
Now it is time to add in the dry pasta and chopped kale. Allow to cook on high for another 30 minutes.
After the 30 minutes, the meatballs should be fully cooked through, and it is time to serve! Top with shredded parmesan cheese, add more salt/pepper if needed and serve with desired sides Enjoy!
* If you want to make this in the morning and have it cook all day while you are away, do it on low for 7-8 hours and add the kale and pasta in 30 minutes before serving!
If you tried out this recipe, we would love to hear how it turned out for you. Leave us a comment down below and give it a review!
Crockpot Italian Wedding Soup
This crockpot Italian wedding soup is what comforting fall meals are made of! Made with mini meatballs, loads of veggies, and when served with bread, you will want this meal again and again.
Ingredients
For the Mini Meatballs
- 1 lb. ground pork
- 1 lb. ground turkey
- 1/2 cup breadcrumbs
- 1 egg
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1 teaspoon pepper
For the Soup
- 6 1/2 cups chicken broth (see notes)
- 2 carrots, diced
- 2 celery stalks, diced
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 2 cups kale, chopped
- 1 cup acini de pepe, dry
- Salt & Pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Parmesan cheese (optional for garnish)
Instructions
1. Brown the meatballs.
To a medium sized bowl, add the ground pork, ground turkey, breadcrumbs, egg, garlic powder, onion powder, salt, and pepper. Using a wooden spatula or your hands, give everything a good stir until everything is evenly distributed.
Roll the mixture into small meatballs, about 1 inch.
Then, in a pan, heated on medium, brown the meatballs on each side. The inside of the meatballs should still be pink. They will finish cooking in the crockpot. Place the browned meatballs on a plate and set aside.
2. Prep the veggies.
Take the carrots, celery, and yellow onion and dice them up into small pieces. About 1/2 inch thick.
3. Add everything into the crockpot.
To the bottom of a crockpot, add the browned meatballs, prepped veggies, chicken broth, salt, pepper, garlic powder, onion powder, and minced garlic.
Cover and allow to cook for 3 1/2 hours on high or 7 1/2-8 hours on low.
4. Add the pasta and kale.
Once cooked for 3 1/2 hours on high, or 7 1/2-8 hours on low, the carrots should be just soft. Add in the dry acini de pepe pasta and chopped kale into the soup. Cover and allow to cook for another 30 minutes. Once the 30 minutes is up, the meatballs should be fully cooked through.
5. Serve
If desired, top with shredded parmesan cheese and enjoy!
Notes
1. For the chicken broth, I ended up needing to add a little more at the end when the noodles were done being cooked because they soaked up some of the liquid. So, keep that in mind at the end.
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