Slow-Cooker Italian Wedding Soup

Slow-Cooker Italian Wedding Soup


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Tender, tiny meatballs are a perfect match for chickpeas and select veggies in this Italian classic slowly cooked to perfection. If you'd like to have something cheesy on your wedding soup, garnish it with grated parmesan before serving.

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Time needed

10 min preparation + 7-8 hour cooking

Serving Size / Yield

6-8 servings


  • 1 lb. Mini Meatballs
  • 1 18 oz. bag Frozen Mixed Vegetables
  • 6 C. Chicken Broth
  • 1 tsp. Dried Oregano
  • 1/2 C. Pearl Couscous
  • Sea Salt, to taste
  • Ground Black Pepper, to taste

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Stir together the meatballs, mixed vegetables, chicken broth, and oregano in a large slow-cooker. Cook on low for 7 hours. Stir in couscous, and continue cooking for another 30-45 minutes until couscous is tender. Season with salt and pepper as needed before serving.

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