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Italian Wedding Soup is a classic dish that brings together tender meatballs, fresh spinach, and small pasta all simmered in a flavorful broth. This single serving recipe is simple to prepare with the help of a slow cooker, making it an easy and satisfying meal for any day of the week. Enjoy the rich flavors of homemade soup without the hassle of leftovers.
This Italian Wedding Soup is a satisfying meal on its own, but you can elevate it by pairing it with warm French Bread, flaky Cheddar Biscuits, vibrant Bruschetta, or flavorful Roasted Broccolini.
Why You’ll Love This Recipe
- Perfect Portion: No leftovers means no waste. This recipe is designed to make just one serving, ideal for anyone cooking for themselves.
- Hands-Off Cooking: The slow cooker does all the work for you, so you can set it and forget it.
- Simple Ingredients: Most of the ingredients are common, making it easy to prepare.
- Tender Meatballs: The flavorful meatballs are a key feature that makes this soup hearty and satisfying.
- Easy Cleanup: With just one pot to clean, this recipe makes cleanup a breeze.
This Slow Cooker Italian Wedding Soup is perfect for those times when you want a comforting, homemade meal without any fuss. The flavors meld together beautifully in the slow cooker, creating a rich, hearty broth that pairs perfectly with tender meatballs and fresh greens. The convenience of the slow cooker means you can set it up in the morning and come home to a warm, satisfying meal. It’s quick to prepare, easy to customize, and perfect for any time you want a simple, flavorful meal. Whether you’re cooking for lunch or dinner, this recipe is a great way to enjoy a classic dish without any extra work.
Ingredient Notes
If you have any ingredients leftover from this single serve Italian Wedding Soup recipe, check out our Leftover Ingredients Recipe Finder.
- Chicken Broth: The base of the soup, providing depth and richness. Use low-sodium broth if you’re watching your salt intake. Vegetable broth is a good substitute. If you’ve got a little extra broth, consider using it in Red Beans and Rice, Slow Cooker Chickpeas, Chicken Divan, or Risotto.
- Ground Beef: I prefer using 90/10 ground beef, which has the perfect balance of lean meat and fat. This ratio ensures the meatballs are tender and flavorful without making the soup too greasy. If you prefer a leaner option, ground turkey or chicken can also be used, though the flavor may vary slightly. Extra ground beef can be used in Cottage Pie, Lasagna Soup, Cheeseburger Soup, or Beef Tacos.
- Garlic: Fresh garlic gives the best flavor, but 1/4 teaspoon of garlic powder can be used if needed.
- Parsley: Fresh is best, but dried parsley can be used if that’s what you have on hand. Just use half the amount. Leftover parsley can be used in Tabbouleh or Crab Cakes.
- Parmesan Cheese: Grated Parmesan is recommended, but Pecorino Romano can be used for a sharper taste.
- Kosher Salt & Black Pepper: Adjust to taste; Diamond Crystal brand is often preferred for its milder flavor.
- Orzo Pasta: If you don’t have orzo, you can substitute with small pasta shapes like acini di pepe or ditalini. Leftover pasta can be used to make a Spinach Orzo Salad.
- Spinach: Fresh spinach is ideal, but frozen spinach works too—just thaw and drain it first. Consider using any extra spinach in a Crustless Spinach Quiche or Tuscan Chicken.
Recipe Variations
This recipe is versatile and easy to customize:
- Turkey Meatballs: Swap the ground beef for ground turkey to create a lighter version of the soup.
- Different Greens: Instead of spinach, use kale or escarole for a different texture and flavor. Kale will add a slightly earthy taste and more bite, while escarole offers a subtle bitterness that complements the soup.
- No Pasta: If you’re cutting carbs, skip the orzo altogether and add more vegetables like zucchini or carrots. Thinly sliced zucchini ribbons or small diced carrots will add texture and keep the soup satisfying.
- Spicy Version: Add a pinch of red pepper flakes to the broth for some heat. You can also add a dash of hot sauce for an extra spicy twist.
How To Make Slow Cooker Italian Wedding Soup For One
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.
- Pour the chicken broth into a 1.5-quart slow cooker.
- In a medium bowl, mix together the ground beef, minced garlic, salt, pepper, parsley, and Parmesan cheese until well combined.
- Roll the mixture into 1-inch mini meatballs and gently place them into the broth.
- Cover the slow cooker and set it to high. Cook for 4 hours.
- After 4 hours, stir in the orzo pasta. Replace the lid and continue cooking on high for an additional 30 minutes.
- Once the pasta is cooked, remove the lid and stir in the spinach until it wilts.
- Serve the soup in a bowl, and top with extra Parmesan cheese if you like.
Expert Tips
- Choose Quality Broth: A good-quality chicken broth makes all the difference. If you’re using store-bought, consider using low-sodium to keep the saltiness in check.
- Avoid Overcooking Spinach: Stir in the spinach at the end, just long enough for it to wilt.
- Taste Before Serving: Always taste the soup before serving and adjust the salt and pepper as needed.
- Grate Your Own Parmesan: Freshly grated Parmesan from a block has the best flavor and texture.
If you love this Slow Cooker Italian Wedding Soup, you might be interested to know that we also have a stovetop version in The Ultimate Cooking For One Cookbook. While both versions bring out the comforting flavors I remember from my grandmother’s kitchen, the slow cooker method really lets the flavors meld together over time, creating a rich and hearty broth that’s hard to beat. The slow cooker version is perfect for those days when you want to set it up and go about your day, knowing that a warm, delicious meal is waiting for you. Whether you’re using the slow cooker or the stovetop, this recipe will always bring that comforting, homemade taste you’ll love.
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 prefer using 90/10 ground beef, which has the perfect balance of lean meat and fat. This ratio ensures the meatballs are tender and flavorful without making the soup too 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
- Pour the chicken broth into a 1.5-quart slow cooker.
- In a medium bowl, mix together the ground beef, minced garlic, salt, pepper, parsley, and Parmesan cheese until well combined.
- Roll the mixture into 1-inch mini meatballs and gently place them into the broth.
- Cover the slow cooker and set it to high. Cook for 4 hours.
- After 4 hours, stir in the orzo pasta. Replace the lid and continue cooking on high for an additional 30 minutes.
- Once the pasta is cooked, remove the lid and stir in the spinach until it wilts.
- Serve the soup in a bowl, and top with extra Parmesan cheese if you like.
Notes
- Choose Quality Broth: A good-quality chicken broth makes all the difference. If you’re using store-bought, consider using low-sodium to keep the saltiness in check.
- Avoid Overcooking Spinach: Stir in the spinach at the end, just long enough for it to wilt.
- Taste Before Serving: Always taste the soup before serving and adjust the salt and pepper as needed.
- Grate Your Own Parmesan: Freshly grated Parmesan from a block has the best flavor and texture.
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 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 by using the high setting. Cooking on low 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.