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
Scale
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
