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Slow Cooker Italian Wedding Soup For One
This small slow cooker Italian wedding soup is made with tender beef meatballs, orzo pasta, and spinach simmered in a flavorful chicken broth.
Prep Time
20
minutes
mins
Cook Time
4
hours
hrs
30
minutes
mins
Total Time
4
hours
hrs
50
minutes
mins
Course:
Main Dish, Soup
Cuisine:
Italian
Keyword:
italian wedding soup, meatball soup, meatballs, orzo, slow cooker italian wedding soup, slow cooker soup
Servings:
1
serving
Author:
Joanie Zisk
Equipment
1.5 quart slow cooker
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
US
-
Metric
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
Serving:
1
serving
|
Calories:
454
kcal
|
Carbohydrates:
32
g
|
Protein:
34
g
|
Fat:
12
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
0.3
g
|
Monounsaturated Fat:
2
g
|
Trans Fat:
0.4
g
|
Cholesterol:
84
mg
|
Sodium:
2189
mg
|
Potassium:
604
mg
|
Fiber:
1
g
|
Sugar:
3
g
|
Vitamin A:
390
IU
|
Vitamin C:
6
mg
|
Calcium:
92
mg
|
Iron:
4
mg
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