Crock Pot Italian Wedding Soup
Crock Pot Italian Wedding Soup is a medium Italian recipe that serves 6. 210 calories per serving. Recipe by Paul S Show on YouTube.
Prep: 30 min | Cook: 3 hrs 37 min | Total: 4 hrs 27 min
Cost: $9.20 total, $1.53 per serving
Ingredients
- 2 stalks Celery Stalks (chopped into 1/4‑inch dice)
- 3 medium carrots Carrots (peeled and diced)
- 0.5 large onion Onion (diced)
- 1 tablespoon Garlic (minced (about 3 cloves))
- 1 teaspoon Dried Thyme
- 64 ounces Low‑Sodium Chicken Broth (2 boxes (32 oz each))
- 1 cup Orzo Pasta (dry)
- 4 cups Fresh Spinach (loosely packed, roughly chopped)
- 12 small meatballs Meatballs (pre‑cooked or homemade (see step 1))
- 0.25 cup Parmesan Cheese (freshly grated)
- 1 tablespoon Olive Oil (for sautéing)
- to taste Salt
- to taste Black Pepper
Instructions
Prepare Meatballs (if making homemade)
In a bowl combine ½ lb ground beef, ½ lb ground pork, ¼ cup breadcrumbs, 1 egg, 2 Tbsp grated Parmesan, 1 tsp dried Italian herbs, salt and pepper. Mix gently, form 12 small balls, and set aside.
Time: PT9M
Chop Vegetables
Dice the celery, carrots, and onion into uniform 1/4‑inch pieces. Mince the garlic.
Time: PT5M
Sauté Vegetables
Heat 1 Tbsp olive oil in the stockpot over medium‑high heat. Add the diced celery, carrots, and onion. Cook, stirring occasionally, until the onion becomes translucent, about 5 minutes.
Time: PT5M
Temperature: medium‑high
Add Garlic, Thyme, and Broth
Stir in the minced garlic and 1 tsp dried thyme; cook for 1 minute. Pour in the 64 oz low‑sodium chicken broth, increase heat, and bring to a rolling boil.
Time: PT11M
Temperature: medium‑high
Simmer the Soup
Reduce heat to low, partially cover, and let the broth simmer for 3 hours to develop deep flavor.
Time: PT3H
Temperature: low
Add Orzo and Spinach
Stir in 1 cup dry orzo and 4 cups chopped spinach. Continue to simmer.
Time: PT5M
Temperature: low
Cook Orzo Until Tender
Simmer for 15‑30 minutes, or until the orzo is al dente and has absorbed most of the broth.
Time: PT20M
Temperature: low
Add Meatballs
Gently drop the meatballs into the soup. Simmer for an additional 10 minutes, or until the meatballs are heated through and reach an internal temperature of 165°F (74°C).
Time: PT10M
Temperature: low
Finish with Parmesan and Season
Stir in ¼ cup grated Parmesan cheese. Taste and adjust salt and pepper as needed.
Time: PT2M
Serve
Ladle the hot soup into bowls and enjoy immediately.
Time: PT1M
Nutrition Facts
- Calories
- 210
- Protein
- 12 g
- Carbohydrates
- 22 g
- Fat
- 8 g
- Fiber
- 3 g
Dietary info: Can be made gluten‑free with rice orzo., Can be dairy‑free by omitting Parmesan or using nutritional yeast.
Allergens: Dairy (Parmesan), Gluten (orzo), Egg (meatballs)
Ingredient Substitutions
- Instead of Celery Stalks: celery ribs
- Instead of Carrots: parsnips
- Instead of Onion: shallots
- Instead of Garlic: garlic powder (1 tsp)
- Instead of Dried Thyme: fresh thyme (1 tsp)
- Instead of Low‑Sodium Chicken Broth: low‑sodium vegetable broth
- Instead of Orzo Pasta: rice orzo, small pasta shapes
- Instead of Fresh Spinach: kale, Swiss chard
- Instead of Meatballs: ground turkey balls, vegetarian meatballs
- Instead of Parmesan Cheese: Pecorino Romano
- Instead of Olive Oil: vegetable oil
- Instead of Salt: sea salt
- Instead of Black Pepper: white pepper
Equipment Needed
- Large Stockpot
- Cutting Board
- Chef's Knife
- Wooden Spoon
- Measuring Cups
- Measuring Spoons
- Ladle
- Microplane Grater (optional)
Critical Steps — Do Not Skip
- Sauté vegetables until softened but not browned.
- Simmer the broth for at least 3 hours for flavor depth.
- Cook orzo just until al dente to avoid mushiness.
- Ensure meatballs reach 165°F (74°C) for safety.
Chef Tips from the Video
- Toast the orzo lightly in the pot before adding broth for a nutty flavor.
- Finish the soup with a squeeze of fresh lemon juice for brightness.
- Use homemade chicken broth for the most authentic taste.
Troubleshooting
Soup is too salty.
Add 1‑2 cups of water or unsalted broth and simmer for 5 minutes; adjust seasoning afterward.
Orzo becomes mushy.
Reduce cooking time; check at 15 minutes and remove from heat when al dente.
Meatballs fall apart in the broth.
Add a binder such as an extra egg or a tablespoon of breadcrumbs when forming meatballs.
Storage
Refrigerator: Store in airtight containers for up to 4 days.
Freezer: Freeze in portions for up to 2 months; reheat gently on the stove.
Room temperature: Do not store at room temperature; cool quickly before refrigerating.
Make-Ahead Tips
- Prepare the broth and sautéed vegetables a day ahead; store separately.
- Cook the soup fully, then cool and refrigerate; reheat gently before serving.
- Meatballs can be baked in advance and added at the end.
Frequently Asked Questions
What is the cultural significance and history of Italian Wedding Soup in Italian cuisine?
Italian Wedding Soup, or "Minestra Maritata," traditionally combines "the bride" (meat) and "the groom" (greens) in a single pot, symbolizing marriage. It originated in Southern Italy as a humble peasant dish that used leftover meat and seasonal greens.
What are the traditional regional variations of Italian Wedding Soup in Italy?
In Naples the soup often uses escarole and small meatballs, while in the Abruzzo region spinach or kale replaces escarole. Some versions add chickpeas or use rice instead of orzo, reflecting local ingredient availability.
How is Italian Wedding Soup traditionally served in Southern Italy?
It is served hot in shallow bowls, topped with a generous sprinkle of grated Pecorino or Parmesan and a drizzle of extra‑virgin olive oil. It is often accompanied by crusty bread for dipping.
What occasions or celebrations is Italian Wedding Soup traditionally associated with in Italian culture?
The soup is a staple at family gatherings, especially during winter holidays and Sunday meals, because it is comforting, nourishing, and uses leftovers, embodying the spirit of togetherness.
What makes Italian Wedding Soup special or unique in Italian cuisine?
Its unique blend of tiny meatballs, leafy greens, and pasta creates a balanced harmony of protein, vegetables, and carbs in one bowl, embodying the Italian principle of simple, wholesome ingredients.
What are the most common mistakes to avoid when making Italian Wedding Soup at home?
Common errors include overcooking the orzo until it turns mushy, under‑seasoning the broth, and adding meatballs too early so they disintegrate. Follow the timing steps and add meatballs near the end for best texture.
Why does this Italian Wedding Soup recipe use low‑sodium chicken broth instead of regular broth?
Low‑sodium broth lets you control the salt level, especially important because the Parmesan and meatballs already contribute saltiness. It prevents the soup from becoming overly salty.
Can I make Italian Wedding Soup ahead of time and how should I store it?
Yes, the soup can be prepared a day ahead. Cool it quickly, refrigerate in airtight containers for up to 4 days, and reheat gently on the stove, adding a splash of water if it has thickened.
What texture and appearance should I look for when making Italian Wedding Soup?
The broth should be clear and golden, the vegetables tender but not mushy, the orzo al dente, and the spinach bright green. Meatballs should be firm and fully cooked, floating gently in the soup.
What does the YouTube channel Paul S Show specialize in?
The YouTube channel Paul S Show specializes in straightforward, home‑cooked comfort food videos that focus on classic recipes with clear step‑by‑step instructions and practical tips for everyday cooks.
How does the YouTube channel Paul S Show's approach to Italian cooking differ from other Italian cooking channels?
Paul S Show emphasizes minimal equipment, quick prep, and realistic home‑kitchen adaptations, whereas many Italian channels focus on authentic techniques that may require specialty tools or hard‑to‑find ingredients.
Last updated: September 6, 2026
