Freezer-to-slow cooker Italian wedding soup Recipe
If you are looking for a cozy, comforting meal that practically makes itself, this Freezer-to-slow cooker Italian wedding soup is a gem you’ll want to keep on repeat. Picture a savory broth brimming with tender mini meatballs, sweet carrots, vibrant escarole, and a touch of seasoning magic – all coming together effortlessly in your slow cooker. What makes this recipe a lifesaver is how you can prep it ahead, freeze it, and just dump it in the crockpot on a busy day. It’s purity in simplicity, delivering rich flavors and nourishing goodness without any fuss.
Ingredients You’ll Need
These ingredients are straightforward yet pack a delightful punch in both texture and flavor. Every single one plays a key role, from the juicy meatballs to the crisp escarole, building layers of satisfying taste that are essential for this soup’s charm.
- 12oz bag of frozen mini meatballs: Convenient and budget-friendly, they save time without sacrificing flavor.
- 1 small onion, diced (about 1 cup): Adds a gentle sweetness and depth to the broth.
- 1/2 pound carrots, peeled and thinly sliced: Bring vibrant color and natural sweetness to the mix.
- 1 head of escarole, thinly sliced: This leafy green gives a slightly bitter contrast that brightens the soup.
- 1 tablespoon Worcestershire sauce: A boost of umami that lifts the savory notes beautifully.
- 1 teaspoon onion powder: Enhances the onion flavor for an extra dimension.
- 1 teaspoon garlic salt: Infuses a gentle garlic-kissed seasoning.
- 1 teaspoon Montreal steak seasoning: Adds a flavorful kick and a bit of complexity.
- 8 teaspoons chicken bullion granules: Essential for a rich, comforting broth base (skip if using broth).
- 8 cups of water: To be added the day you cook, it turns all the ingredients into a soothing soup.
- 1/2 cup uncooked pasta (acini de pepe, ditallini, or small shells): Added toward the end for the perfect tender bite.
How to Make Freezer-to-slow cooker Italian wedding soup
Step 1: Prep the Freezer Bag
Start by grabbing a gallon-sized plastic freezer bag and labeling it clearly with the recipe name, cooking instructions, and a use-by date roughly three months out. This step keeps everything organized and ready for easy retrieval on a busy day.
Step 2: Add Ingredients to the Bag
Into the bag go all the ingredients except the water and pasta. This means the frozen mini meatballs, diced onion, sliced carrots, escarole, Worcestershire sauce, spices, and chicken bullion granules all mix together, ready to be turned into soup later.
Step 3: Seal and Freeze
Remove as much air from the freezer bag as possible, seal it tight, and then lay the bag flat in your freezer. This flat freezing technique is a lifesaver when it comes to storage space and makes thawing much faster and more even.
Step 4: Thaw Before Cooking
The night before you want to enjoy this delicious soup, move your freezer bag from the freezer to the refrigerator to thaw overnight. This gentle thawing helps everything cook evenly the next day for maximum flavor.
Step 5: Cook in the Slow Cooker
The morning of, dump the entire contents of your thawed freezer bag into the slow cooker, then add 8 cups of water. Set your slow cooker to low and let it work its magic for 6 to 8 hours. The long, slow simmer allows the flavors to meld and the carrots to soften perfectly.
Step 6: Add Pasta and Finish Cooking
About 30 minutes before serving, stir in the uncooked pasta. This timing ensures the pasta cooks just right without becoming mushy. By the time the timer goes off, you’ll have a beautiful, hearty soup ready to warm you up.
How to Serve Freezer-to-slow cooker Italian wedding soup
Garnishes
Fresh herbs like finely chopped parsley or basil can add a bright, fresh note that contrasts perfectly with the rich broth and meatballs. A sprinkle of freshly grated Parmesan cheese over each bowl also elevates the soup to a whole new level of comfort food luxury.
Side Dishes
Garlic bread or crusty Italian bread is the ultimate companion to this soup. The crunchy bread soaks up every drop of broth, making each bite extra satisfying. You could also add a crisp green salad to round out your meal with a refreshing crunch.
Creative Ways to Present
For a fun twist, serve the soup in small, individual bread bowls to impress guests or turn it into a shared potluck favorite by bringing it to a gathering in your slow cooker. Adding a drizzle of olive oil or a dash of red pepper flakes on top personalizes each bowl perfectly.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store them in an airtight container in the refrigerator. They will stay fresh for 3 to 4 days. Just make sure to cool the soup completely before refrigerating to keep flavors and texture intact.
Freezing
This soup is wonderfully freezer-friendly. If you want to freeze cooked leftovers, portion the soup into freezer-safe containers or bags. It will keep well for up to 3 months, making it easy to enjoy your favorite meal anytime.
Reheating
Reheat leftover soup gently on the stovetop over medium heat, stirring occasionally. If the soup has thickened too much, add a splash of water or broth as needed to reach your preferred consistency. Pasta may absorb more broth after refrigeration, so this helps loosen things up nicely.
FAQs
Can I use homemade meatballs instead of frozen?
Absolutely! Homemade meatballs add a personal touch and can enhance flavor. Just cook them fully before freezing with the other ingredients for the best results.
Is it possible to make the soup vegetarian?
You can create a vegetarian version by substituting vegetable broth for chicken bullion and omitting the meatballs. Swap in plant-based meat alternatives or protein-rich beans for texture and heartiness.
What pasta works best for this soup?
Small pasta shapes like acini de pepe, ditallini, or small shells are ideal because they cook quickly and fit perfectly on a spoon with the meatballs and veggies.
Can I cook this soup in an Instant Pot?
Yes, just thaw the contents first and cook on the soup setting or low pressure for about 20 minutes, followed by a natural release. Add pasta last and cook separately or after for the perfect finish.
How spicy is the soup?
The recipe is mild and friendly for all tastes. If you like a little heat, try adding red pepper flakes during cooking or as a garnish for a spicy kick.
Final Thoughts
This Freezer-to-slow cooker Italian wedding soup is a delightful lifesaver for busy days when you crave homemade comfort. It’s simple to prepare, easy to freeze, and a joy to eat, brimming with flavors that feel like a warm hug in a bowl. Give it a try—you’ll wonder how you ever lived without such an effortless, nourishing meal in your repertoire.
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Freezer-to-slow cooker Italian wedding soup Recipe
- Total Time: 6 hours 45 minutes
- Yield: 6 servings 1x
- Diet: Halal
Description
This Freezer-to-Slow Cooker Italian Wedding Soup is a convenient and delicious meal prep solution that combines mini meatballs, fresh vegetables, and flavorful seasonings. Perfect for busy days, this hearty soup comes together with minimal effort by prepping ahead and freezing. On cooking day, just add water and pasta, simmer slowly, and enjoy a comforting, homemade classic Italian soup served best with garlic bread.
Ingredients
Soup Base
- 12 oz bag of frozen mini meatballs
- 1 small onion, diced (about 1 cup)
- 1/2 pound carrots (about 4 large), peeled and thinly sliced
- 1 head of escarole, thinly sliced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon onion powder
- 1 teaspoon garlic salt
- 1 teaspoon Montreal steak seasoning
- 8 teaspoons chicken bouillon granules
To Add on Cooking Day
- 8 cups water
- 1/2 cup uncooked small pasta (acini de pepe, ditalini, or small shells)
For Serving
- Garlic bread, to serve
Instructions
- Prepare Freezer Bag: Label a 1-gallon freezer-safe plastic bag with the recipe name, cooking instructions, and use-by date (three months from today). Add the frozen mini meatballs, diced onion, sliced carrots, sliced escarole, Worcestershire sauce, onion powder, garlic salt, Montreal steak seasoning, and chicken bouillon granules into the bag. Remove as much air as possible and seal tightly, then lay the bag flat in the freezer.
- Thaw Overnight: The night before cooking, transfer the frozen soup bag from the freezer to the refrigerator to thaw slowly overnight.
- Start Cooking: On the morning of cooking, empty the contents of the thawed freezer bag into your slow cooker. Add 8 cups of water. Set the slow cooker to low and cook for 6 to 8 hours, or until the carrots are tender and the flavors have melded.
- Add Pasta: About 30 minutes before serving, add 1/2 cup of uncooked small pasta (such as acini de pepe, ditalini, or small shells) to the slow cooker. Continue cooking until the pasta is fully cooked and tender.
- Serve: Spoon soup into bowls and serve hot, accompanied by warm garlic bread. Enjoy your hearty and flavorful Italian wedding soup!
Notes
- The frozen mini meatballs save time but can be substituted with freshly made or store-bought cooked meatballs.
- If using store-bought or homemade chicken broth instead of water and bouillon, omit the chicken bouillon granules and add broth on cooking day.
- Escarole can be replaced with other leafy greens like spinach or kale if unavailable.
- To keep the soup gluten free, substitute pasta with gluten-free pasta or omit it entirely.
- This soup freezes well for up to three months; ensure it is thoroughly thawed before slow cooking.
- Prep Time: 15 minutes
- Cook Time: 6 hours 30 minutes
- Category: Soup
- Method: Slow Cooker
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 260
- Sugar: 5g
- Sodium: 720mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 40mg
Keywords: Italian wedding soup, freezer meal, slow cooker soup, mini meatballs, easy dinner, make ahead soup
