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This easy mini crock pot Italian wedding soup features tender homemade meatballs, orzo pasta, and spinach in a flavorful chicken broth. It’s a hearty, comforting soup that’s simple to prepare for a warm, satisfying meal.
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
- Made for a Small Slow Cooker: Perfectly portioned for one, so there’s no waste.
- Easy to Prepare: Just add the ingredients and let the crock pot do the work.
- Everyday Ingredients: Made with simple pantry staples like pasta, broth, and spinach.
- Tender Meatballs: Meatballs simmer in the broth for a hearty, flavorful bite.
- Comforting & Satisfying: A warm bowl of soup that delivers big flavor with minimal cleanup.
What I love most about this small crock pot Italian wedding soup is how the tender meatballs, pasta, and greens slowly simmer together in a rich chicken broth while you go about your day. By the time it’s ready, you’ve got a hearty, flavorful soup that feels comforting, nourishing, and so easy 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 Crockpot Italian Wedding Soup. 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 crock pot Italian wedding soup, you might also like the stovetop version from The Ultimate Cooking For One Cookbook. Both recipes feature the same comforting flavors I remember from my grandmother’s kitchen, but the slow cooker method gives the broth time to develop a deeper, richer flavor. It’s the perfect option when you want an easy set-it-and-forget-it meal that’s warm, hearty, and 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
Cook on High for 4 hours and 30 minutes.
Yes, just add them directly to the crock pot.
This recipe makes just one serving, store any leftovers in an airtight container in the fridge for up to 3 days.
I love using orzo pasta but small pasta shapes like acini di pepe or ditalini can be used instead.
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!
Get a Quick Recipe Overview
Mini Crock Pot 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.
This is really good! I can see where lean ground beef is a must, glad I followed that advice. Used about a cup of ground beef rolled into six meatballs. I made it with mini Farfalle since that is what I had on hand and it worked fine. Resist the urge to add more seasoning or anything else. This is great as is!