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- 1 pound ground turkey or chicken - 6 cups low-sodium chicken broth - 1 medium onion, finely chopped - 2 carrots, diced - 2 celery stalks, diced - 4 cups fresh baby spinach - 1 cup orzo pasta - 1/2 cup Italian breadcrumbs - 1/4 cup grated Parmesan cheese - 1 large egg - 2 cloves garlic, minced - Salt and pepper to taste - 1 teaspoon dried oregano - 1 teaspoon dried basil These ingredients come together to create a warm and filling soup. Ground turkey or chicken forms a light base for tasty meatballs. I like using low-sodium chicken broth. It keeps the soup rich without being too salty. Fresh veggies, like onion, carrots, and celery, add crunch and healthy goodness. Orzo pasta gives the soup a nice texture. It cooks perfectly in the slow cooker. Baby spinach adds a bright green color and boosts the nutrition. For the meatballs, mix the breadcrumbs with Parmesan cheese and egg. The garlic adds a punch of flavor. Salt and pepper help bring out all the tastes. Herbs like oregano and basil give your soup an Italian twist. They make each bite fragrant and delicious. With these ingredients, you create a comforting dish perfect for any day. - Combine the meatball ingredients: ground turkey, breadcrumbs, Parmesan, egg, minced garlic, salt, and pepper. - Mix until everything is well blended. - Shape this mixture into small meatballs, about 1 inch wide. Set them aside. - In your slow cooker, add the chicken broth. - Next, toss in the chopped onion, diced carrots, diced celery, oregano, and basil. - Stir the mix well to combine all the ingredients evenly. - Gently add the meatballs into the broth and vegetable mixture. - Cover the slow cooker with its lid. - Cook on low for 6 to 7 hours or on high for 3 to 4 hours. - About 30 minutes before you plan to serve, add orzo pasta and fresh spinach to the slow cooker. - Stir well and let it cook until the pasta is tender. - Before serving, taste and adjust the seasoning as needed. To make great meatballs, mix the ingredients well. This helps the flavors blend. Use clean hands or a spoon to combine the ground turkey, breadcrumbs, cheese, egg, garlic, salt, and pepper. Form small meatballs, about one inch wide. Make them the same size for even cooking. If some are larger, they may not cook through. When using the slow cooker, you can choose low or high settings. If you pick low, cook for 6 to 7 hours. If you want it faster, go for high and cook for 3 to 4 hours. The low setting gives flavors more time to meld. The high setting cooks quicker but may not be as rich. When serving, place hot soup in bowls. A sprinkle of fresh parsley adds color. You can also top with extra grated Parmesan cheese. These garnishes make the soup look nice and taste even better. Serve with crusty bread for a full meal. {{image_2}} You can use ground turkey or chicken in this soup. Each has its unique flavor. Ground turkey is leaner, making it a great choice. Chicken adds a rich taste. If you want a vegetarian option, try plant-based meat. These products mimic the texture and flavor of meat well. They work great in this soup and keep it hearty. You can swap out the pasta to change the soup’s feel. Instead of orzo, try small shells or even whole wheat pasta. These options add different textures and flavors. You might also want to add more veggies. Zucchini, bell peppers, or peas can boost nutrition. They will add color and taste to your meal. To make the soup creamier, add a splash of cream or milk. This makes each bowl rich and smooth. If you like heat, add red pepper flakes. They bring a nice kick to the soup. For an extra twist, try fresh herbs. You can use parsley, thyme, or rosemary. Fresh herbs brighten the dish and add depth to the flavors. To store leftovers, let the soup cool first. Then, pour it into an airtight container. Keep it in the fridge for up to four days. This keeps the soup fresh and safe to eat. To maintain freshness, always use clean utensils. Avoid adding new ingredients to leftover soup. You can freeze portions of the soup for later use. Pour the cooled soup into freezer-safe bags or containers. Leave space at the top for expansion. The soup can freeze for up to three months. When ready to eat, thaw it overnight in the fridge. To reheat, warm it on the stovetop or in the microwave. Stir well to ensure even heating. In the fridge, the soup lasts about four days. If you see any mold or an off smell, it’s time to throw it away. If the soup looks slimy or separates, it has spoiled. Always trust your senses when checking for spoilage. To make this soup vegan, you can swap the meat. Use lentils or chickpeas for protein. For the broth, replace chicken broth with vegetable broth. This change keeps the flavor rich and savory. For cheese, try plant-based cheese or skip it altogether. Nutritional yeast can add a cheesy flavor without dairy. Yes, you can use frozen meatballs for this recipe. Just add them directly to the slow cooker without thawing. You might need to extend the cooking time by about 30 minutes. Check to ensure they are heated through. To reheat soup, you can use the stovetop or microwave. For the stovetop, pour the soup into a pot. Heat it on medium until hot. Stir it often to avoid sticking. In the microwave, place soup in a safe bowl. Heat for 1-2 minutes, stirring halfway. Be careful not to overheat the orzo. It can become mushy if cooked too long. This blog post showed you how to make Slow Cooker Italian Wedding Soup. We talked about the key ingredients like ground turkey, fresh spinach, and orzo. You learned step-by-step instructions to prepare and cook the soup. I also shared tips for perfect meatballs, variations, and storage information. In the end, this soup is easy to make and packed with flavor. You can customize it to fit your taste. I hope you enjoy making it as much as I do!

Slow Cooker Italian Wedding Soup

Discover the warmth of home-cooked comfort with this Savory Slow Cooker Italian Wedding Soup! Packed with tender meatballs, fresh spinach, and orzo pasta, this recipe is perfect for a cozy family dinner. Just mix your ingredients, let the slow cooker do the work, and enjoy a rich, flavorful soup that's sure to impress. Click through for detailed instructions and make this hearty dish tonight!
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Ingredients
  

1 pound ground turkey or chicken

1/2 cup Italian breadcrumbs

1/4 cup grated Parmesan cheese

1 large egg

2 cloves garlic, minced

Salt and pepper to taste

6 cups low-sodium chicken broth

1 medium onion, finely chopped

2 carrots, diced

2 celery stalks, diced

1 teaspoon dried oregano

1 teaspoon dried basil

4 cups fresh baby spinach

1 cup orzo pasta

Instructions
 

In a mixing bowl, combine ground turkey, Italian breadcrumbs, Parmesan cheese, egg, minced garlic, salt, and pepper. Mix until well combined.

    Form the mixture into small meatballs (about 1 inch in diameter) and set aside.

      In the slow cooker, add the chicken broth, chopped onion, diced carrots, diced celery, dried oregano, and dried basil. Stir well to combine.

        Add the meatballs gently into the broth mixture.

          Cover the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours.

            About 30 minutes before serving, add the orzo pasta and fresh baby spinach to the slow cooker. Stir and continue cooking until the pasta is tender.

              Taste and adjust seasoning if needed before serving.

                Prep Time: 15 minutes | Total Time: 7 hours | Servings: 6-8

                  - Presentation Tips: Serve hot in bowls, garnished with additional grated Parmesan cheese and a sprinkle of fresh parsley for added color.