Meatball Soup Crockpot

I remember a rainy afternoon when I first dropped a jar of tomato sauce on the kitchen floor and decided the only sensible thing was to open the slow cooker and make something warm and forgiving, that evening became the first time our family fell in love with a simple Meatball Soup Crockpot meal that felt like a hug in a bowl and was easy enough for anyone to pull together on a hectic day.

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Why You’ll Love It

This crockpot meatball soup is perfect for busy beginners because it does most of the work for you, the meatballs stay tender in the broth, the vegetables soften into gentle bites kids and adults both like, and the hands off cooking means you can start it before errands and come home to a ready to serve dinner.

Serves 6
Prep Time: 20 minutes |
Cook Time: 240 minutes |
Total Time: 260 minutes

Ingredients

• 1 pound ground beef or a mix of beef and pork
• 1/2 cup plain breadcrumbs
• 1 large egg
• 1/4 cup finely chopped fresh parsley plus extra for garnish
• 2 cloves garlic minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil optional for searing
• 1 medium onion diced
• 3 carrots sliced into rounds
• 2 celery stalks sliced
• 14 ounces canned diced tomatoes with juices
• 6 cups low sodium beef or chicken broth
• 1 teaspoon dried Italian seasoning
• 1 cup small pasta such as orzo or acini di pepe
• Grated Parmesan for serving optional

Instructions

1. In a medium bowl combine ground meat, breadcrumbs, egg, parsley, minced garlic, salt and pepper, mix gently until just combined so meatballs stay tender.
2. Form the mixture into small uniform meatballs about 1 to 1 1/4 inches each, this makes them cook evenly in the crockpot.
3. If you like extra color and flavor brown the meatballs in a skillet with the olive oil over medium heat for 2 minutes per side, this step is optional but helpful for texture.
4. Place diced onion, sliced carrots and celery in the bottom of the slow cooker, pour in the canned tomatoes and broth, stir in Italian seasoning.
5. Gently nestle the meatballs into the broth so they sit mostly submerged, cover and cook on low for 4 hours or on high for 2 to 3 hours until meatballs are cooked through and vegetables are tender.
6. About 20 minutes before serving stir in the small pasta and continue cooking until pasta is al dente, if you prefer firmer pasta add less time.
7. Taste and adjust salt and pepper, ladle into bowls and top with chopped parsley and grated Parmesan if using.

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Tips & Tricks

• Keep meatballs small so they cook evenly and absorb the broth flavor.
• Resist overmixing the meatball mixture to avoid dense meatballs.
• If you skip browning, reduce the salt slightly and taste at the end since searing concentrates flavor.
• Add pasta at the very end to prevent it from turning mushy during long slow cooker time.
• Use low sodium broth so you can control seasoning better at the end.

Serving Ideas

• Serve with extra crusty bread for dunking and a simple green salad for a weeknight meal.
• Ladle over cooked rice or polenta if you want a heartier bowl for cold weather.
• Pack into thermoses for lunches or take to a friend who could use a warm meal.
• Offer grated Parmesan and red pepper flakes on the side for individual preferences.

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Frequently Asked Questions

Meatball Soup Crockpot

This crockpot meatball soup is perfect for busy beginners because it does most of the work for you, the meatballs stay tender in the broth, the vegetables soften into gentle bites kids and adults both like, and the hands off cooking means you can start it before errands and come home to a ready to serve dinner.

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Yield:Serves 6

Total:260 mins

Prep:20 mins

Cook:240 mins

Category:Dinner

Cuisine:Italian

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Ingredients

• 1 pound ground beef or a mix of beef and pork
• 1/2 cup plain breadcrumbs
• 1 large egg
• 1/4 cup finely chopped fresh parsley plus extra for garnish
• 2 cloves garlic minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil optional for searing
• 1 medium onion diced
• 3 carrots sliced into rounds
• 2 celery stalks sliced
• 14 ounces canned diced tomatoes with juices
• 6 cups low sodium beef or chicken broth
• 1 teaspoon dried Italian seasoning
• 1 cup small pasta such as orzo or acini di pepe
• Grated Parmesan for serving optional

Instructions

1. In a medium bowl combine ground meat, breadcrumbs, egg, parsley, minced garlic, salt and pepper, mix gently until just combined so meatballs stay tender.
2. Form the mixture into small uniform meatballs about 1 to 1 1/4 inches each, this makes them cook evenly in the crockpot.
3. If you like extra color and flavor brown the meatballs in a skillet with the olive oil over medium heat for 2 minutes per side, this step is optional but helpful for texture.
4. Place diced onion, sliced carrots and celery in the bottom of the slow cooker, pour in the canned tomatoes and broth, stir in Italian seasoning.
5. Gently nestle the meatballs into the broth so they sit mostly submerged, cover and cook on low for 4 hours or on high for 2 to 3 hours until meatballs are cooked through and vegetables are tender.
6. About 20 minutes before serving stir in the small pasta and continue cooking until pasta is al dente, if you prefer firmer pasta add less time.
7. Taste and adjust salt and pepper, ladle into bowls and top with chopped parsley and grated Parmesan if using.

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Nutrition Facts

Per serving

Calories

320 kcal

Fat

15 g

Total Carbs

22 g

Protein

24 g

Keywords

Meatball Soup Crockpot, slow cooker meatballs, comfort soup

Author

Soumyadip

Conclusion

This Meatball Soup Crockpot is a gentle, forgiving recipe that builds confidence because it asks for only simple steps and gives you a warm, satisfying meal in return, it is easy to tweak for diet needs or ingredient swaps, and once you have a batch in the slow cooker you can relax and let the flavors come together, try it on a busy day and then play with add ins until it feels just right for your family.