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This small slow cooker Italian wedding soup is a comforting mix of tender meatballs, orzo pasta, and spinach simmered in a flavorful chicken broth. It’s easy to prepare and perfect for a warm, satisfying meal with minimal effort.
Featured Comment
“Easy and so good! I have a small crockpot and was thrilled to find this soup recipe. It’s really delicious with a rich, flavorful broth. I’ll definitely be making it again.”
– Victoria
Why You’ll Love This Recipe
- Perfectly Portioned: Made for one, so there’s no waste.
- Effortless Cooking: The slow cooker handles everything, just set it and go.
- Simple Ingredients: Uses common pantry staples.
- Tender Meatballs: Flavorful and hearty, they make the soup filling and satisfying.
- Minimal Cleanup: One pot means easy cleanup.
I love how this soup delivers so much comfort with so little effort. The meatballs, broth, and greens all come together slowly while you go about your day, and by the time you’re ready to eat, the soup is rich, comforting, and full of flavor. It’s the kind of meal that feels nourishing and familiar, and it couldn’t be easier to make.
This Italian Wedding Soup is filling on its own, but try pairing it with warm homemade french bread, a small batch of cheddar biscuits, bruschetta, or roasted broccolini.
Ingredients
If you have any ingredients leftover from this single serve Italian Wedding Soup recipe, check out our Leftover Ingredients Recipe Finder.
- Chicken Broth: Forms the flavorful base of the soup. Use low-sodium broth to better control the salt. Vegetable broth works as a substitute. Use leftovers in red beans and rice for one, single serving slow cooker chickpeas, chicken divan for one, or risotto for one.
- Ground Beef: I use 90/10 for a good balance of lean meat and fat, which keeps the meatballs tender without making the soup greasy. Ground turkey or chicken can be used instead. Extra ground beef can go in cottage pie for one, lasagna soup for one, cheeseburger soup for one, or single serving beef tacos.
- Garlic: Fresh garlic gives the best flavor. If needed, use 1/4 teaspoon of garlic powder.
- Parsley: Fresh is preferred, but dried parsley works – use half the amount. Leftover parsley is great in a small batch of tabbouleh or a single serving of crab cakes.
- Orzo Pasta: Small pasta shapes like acini di pepe or ditalini can be used instead. Leftover pasta is perfect in a small spinach orzo salad.
- Spinach: Fresh spinach is best, but thawed and drained frozen spinach works too. Extra spinach can be used in a crustless spinach quiche or tuscan chicken for one.
Recipe Variations
It’s easy to adjust this soup to fit your taste or what you have on hand:
- Turkey Meatballs: Use ground turkey instead of beef for a lighter version.
- Different Greens: Swap spinach with kale or escarole. Kale adds a heartier texture; escarole brings mild bitterness.
- No Pasta: Omit orzo to reduce carbs. Add extra vegetables like diced carrots or zucchini ribbons instead.
- Spicy Option: Stir in red pepper flakes or a splash of hot sauce for a kick of heat.
How To Make Slow Cooker Italian Wedding Soup
These step-by-step photos and instructions help you visualize how make this recipe. See the recipe box below for ingredient amounts and full recipe instructions.
- Add the chicken broth to a 1.5-quart slow cooker.
- In a medium bowl, combine the ground beef, garlic, salt, pepper, parsley, and Parmesan.
- Roll the mixture into 1-inch meatballs and gently place them in the broth.
- Cover and cook on high for 4 hours.
- Stir in the orzo, cover, and cook for another 30 minutes.
- Add the spinach and stir until wilted.
- Serve with extra Parmesan, if desired.
If you enjoy this Slow Cooker Italian Wedding Soup, you’ll find a stovetop version in The Ultimate Cooking For One Cookbook. Both versions offer the comforting flavors I remember from my grandmother’s kitchen, but the slow cooker method allows the broth to develop a deeper, richer taste. It’s a great option for days when you want to set it and forget it, knowing a warm, flavorful meal will be ready when you are.
Expert Tips
- Use Good Broth: Choose a high-quality chicken broth. Low-sodium is best for better control over seasoning.
- Add Spinach Last: Stir in the spinach at the end so it stays fresh and doesn’t overcook.
- Season to Taste: Taste the soup before serving and adjust salt and pepper as needed.
- Grate Your Own Cheese: Freshly grated Parmesan has better flavor and melts more smoothly than pre-grated.
Frequently Asked Questions
Yes, just add them directly to the slow cooker.
This recipe makes just one serving, store any leftovers in an airtight container in the fridge for up to 3 days.
Yes, you can freeze the soup, though the orzo may become a bit soft when reheated. Consider freezing without the pasta and adding it fresh when reheating.
Definitely! Carrots, celery, or even zucchini are great additions.
Yes, just double the ingredient amounts and use a 3-quart slow cooker.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this single serving Slow Cooker Italian Wedding Soup recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Slow Cooker Italian Wedding Soup For One
Equipment
Ingredients
- 2 cups chicken broth
- 4 ounces ground beef (I recommend using 90/10 ground beef. This lean-to-fat ratio keeps the meatballs tender and flavorful without making the soup greasy)
- 1 clove garlic -minced
- ¼ teaspoon kosher salt
- ⅛ teaspoon black pepper
- 1 tablespoon finely chopped parsley
- 1 tablespoon grated Parmesan cheese -plus more for topping
- ¼ cup orzo pasta
- ¼ cup chopped spinach -packed
Instructions
- Add the chicken broth to a 1.5-quart slow cooker.
- In a medium bowl, combine the ground beef, garlic, salt, pepper, parsley, and Parmesan.
- Roll the mixture into 1-inch meatballs and gently place them in the broth.
- Cover and cook on high for 4 hours.
- Stir in the orzo, cover, and cook for another 30 minutes.
- Add the spinach and stir until wilted.
- Serve with extra Parmesan, if desired.
Notes
- Use Good Broth: Choose a high-quality chicken broth. Low-sodium is best for better control over seasoning.
- Add Spinach Last: Stir in the spinach at the end so it stays fresh and doesn’t overcook.
- Season to Taste: Taste the soup before serving and adjust salt and pepper as needed.
- Grate Your Own Cheese: Freshly grated Parmesan has better flavor and melts more smoothly than pre-grated.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
I have enjoyed all your soup recipes but this one is a bit of genius. I wanted to do something with those meatballs like braise them or bake them but I resisted and followed your recipe verbatim dropping them into the broth in the slow cooker. 4 hours later the kitchen smell wonderful and the soup tasted wonderful. It says to me that it’s not how many ingredients make a tasty dish but it’s how the ingredients come together. If you care to create more slow cooker recipes, I will be excited to try them! Thank you. ❤
What a wonderful note—thank you so much! I’m thrilled to hear how much you enjoyed the Italian wedding soup and that you trusted the process. You’re absolutely right—it’s all about how the ingredients work together. And yes, more slow cooker recipes are definitely in the works!
I plan on making the Italian Wedding soup on my next Soup and Sandwich night. I have some frozen meatball that need to be used how many will I need to use?
I used about 6 relatively small meatballs.
Thank you
So so good ! so easy ! and with inexpensive ingredients too. The recipe is perfect as it is, I made it with homemade broth. Highly recommend !
Thank you! I’m so happy you enjoyed the soup.
I have not tried it yet but I was wondering if I could turn the crockpot on high for 2 hours instead of low for 4 hours. Thank you!
I don’t recommend shortening the cooking time. Cooking on high for 4 hours allows the flavors to develop fully and ensures the meatballs cook evenly and stay tender.
Do I still cook meatballs for 4hrs if they are already cooked and frozen 🤔?
Yes.
Hi!
Can I use store made meatballs?
Absolutely!
Easy and so good! I have a small crockpot and was thrilled to find this soup recipe. It’s really delicious with a rich, flavorful broth. I’ll definitely be making it again.
I will be making this as soon as my small crockpot arrives!
Great recipe.