Slow Cooker Italian Meatball Soup, an easy soup full of veggies and mini meatballs. The perfect comfort food lunch or dinner recipe idea.
Italian Meatball Soup made in a slow cooker is an easy winter comfort food recipe that has now become a favourite in our house.
We are a meatball loving family!
I was so surprised when I first came to Italy to learn that Italians do not eat meatballs with spaghetti! Nope, pasta is one thing meatballs another.
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I actually really liked the idea of serving meatballs as a main dish. Especially when I started to serve it with peas, believe me an amazing combination. That my kids love to this day.
All you need is a big pan of Meatballs and a couple of slices of Italian crusty bread to dip in all that delicious tomato sauce.
Slow Cooker Italian Meatball Soup
But back to this Meatball Soup, which is also full of meatballs, mini meatballs and lots of veggies. It has become one of our favourite soups.
One of mine too, not just for the taste but also I get to use my slow cooker. Just dump it all in, turn it on and supper is done in 4 hours on high or 7-8 on low.
The one thing I did was brown the meatballs before placing in the slow cooker, only because I think they taste better and I like the consistency of the meatballs.
More Delicious Soups you may Enjoy!
Chunky Thick Italian Beef Stew
So if you are looking for a healthy comfort food Soup to help get you through the winter I think you will enjoy this Slow Cooker Italian Meatball Soup. Buon Appetito!
Slow Cooker Italian Meatball Soup
Ingredients
- 2 carrots (chopped)
- 1 small onion (chopped)
- 2 celery stalks (chopped)
- 2 medium potatoes (chopped)
- 3 ripe tomatoes (seeded and chopped)
- 2 tablespoons fresh Italian parsley (minced)
- 1/2 teaspoon basil
- 1/2 teaspoon oregano
- 4 cups vegetable broth (homemade or store bought)
- hot pepper flakes (if desired)
MEATBALLS
- 3-4 slices day old bread (crusts removed) (I use 3 slices Italian crusty bread)
- 1 pound lean ground beef
- 2 eggs
- 1/2 cup freshly grated Parmesan cheese
- 1 teaspoon parsley
- 1 teaspoon oregano
- 1 teaspoon basil
- 1 teaspoon salt
- 1 clove garlic (minced)
Instructions
- In a small bowl soak bread in water for 1 minute, then squeeze out moisture and crumble. In a medium bowl combine bread with remaining ingredients and mix well. Form into small balls (mini balls). In a medium frying pan add two tablespoons of olive oil, brown meatballs on all sides.
- Using a slotted spoon transfer the meatballs to the slow cooker, then add the chopped carrots, onion, celery, potatoes and tomatoes, add the spices and broth.
- Gently stir to combine, turn temperature to high and let cook for approximately 4 hours, stir occasionally (or 7-8 hours on low). Enjoy!
Nutrition
Regina Wilson says
Rosemary – once this soup is cooked, can it be frozen? I like the idea of making a large batch of soup and then freezing enough for two people to enjoy at later times. Thanks!
Rosemary says
Hi Regina, yes you can freeze the cooked soup, just let it thaw in the fridge (over night or even up to 24 hours). Hope this helps.
Liz says
This is the most amazing soup! Since we returned from our 4 month stay in Italy, we have been missing the food so much – and I stumbled across this recipe – it is amazing. We have this almost once a week now & create huge amounts so we can eat it for days! I did make a small tweak – being giant Americans the 4 cups of broth was not enough to cover our ingredients so I initially added beef broth (it’s what we had) and now I use 8 cups of veggie broth and 4 of beef (we make a lot because we love it so much)!
Thank you so much for the recipe(s)! This one is amazing!
Rosemary says
Hi Liz, thanks so glad you love it. And yeah missing the food is tough. 🙂
Kim says
Thanks so much for the recipe, I made it the other day and it was delicious. 🙂
Rosemary says
Hi Kim so glad you enjoyed it. Happy New Year.