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Home » Recipe Type » Soups / Stews » Slow Cooker Italian Meatball Soup

Slow Cooker Italian Meatball Soup

By: Rosemary Published: January 2, 2018 Updated on: June 27, 2019

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Table of Contents

      • Slow Cooker Italian Meatball Soup, an easy soup full of veggies and mini meatballs. The perfect comfort food lunch or dinner recipe idea.
  • Slow Cooker Italian Meatball Soup
  • More Delicious Soups you may Enjoy!
      • Never Miss a Recipe!
  • Slow Cooker Italian Meatball Soup
    • Ingredients US CustomaryMetric 1x2x3x
      • MEATBALLS
    • Instructions 
    • Nutrition

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 in a white bowlItalian 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.

how to make Italian meatball soup photos

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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

upclose photo of Italian meatball soup in a white bowl

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.

Italian meatball soup on a wooden board in a white bowl with a soup

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!

Italian Chickpea Soup

Italian Minestrone Soup

Easy Italian Fish Soup

Homemade Thai Coconut Soup

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!

Italian meatballs soup in a bowl.

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    Italian meatballs soup in a bowl.

    Slow Cooker Italian Meatball Soup

    Rosemary Molloy
    Italian Meatball Soup made in a slow cooker, a delicious comfort soup filled with lots of vegetables and mini meatballs. An easy tasty Italian spiced fall or winter soup.
    5 from 5 votes
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    Prep Time 15 mins
    Cook Time 4 hrs
    Total Time 4 hrs 15 mins
    Course Main Dish, Soup
    Cuisine Italian
    Servings 6 servings
    Calories 230 kcal

    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

    Calories: 230kcalCarbohydrates: 14gProtein: 23gFat: 8gSaturated Fat: 3gCholesterol: 108mgSodium: 1378mgPotassium: 570mgFiber: 2gSugar: 5gVitamin A: 4565IUVitamin C: 12mgCalcium: 155mgIron: 3.1mg
    Tried this recipe?Let us know how it was!


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      Beef, Fall/Winter, Main Dish, Most Posts, Soups / Stews, Vegetables

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      1. Lisa Borges says

        October 20, 2022 at 11:50 am

        Any idea on if you could do this in an Instant Pot?

        Reply
        • Rosemary says

          October 20, 2022 at 4:14 pm

          Hi Lisa, I am pretty sure you could. Although I have never used an instant pot. I think if you google how to convert to instant pot that will help. Take care!

          Reply
      2. sue says

        August 21, 2019 at 6:37 am

        Can you cook this on the stove top – I do not have a slow cooker

        Reply
        • Rosemary says

          August 22, 2019 at 3:49 pm

          Hi Sue, yes you can. Do it the same way just with a large pot on the stove, bring it to a boil then simmer for an hour or two or until it reaches desired thickness.

          Reply
      3. Regina Wilson says

        December 28, 2018 at 12:52 am

        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!

        Reply
        • Rosemary says

          December 28, 2018 at 7:55 am

          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.

          Reply
      4. Liz says

        November 11, 2018 at 11:10 pm

        5 stars
        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!

        Reply
        • Rosemary says

          November 12, 2018 at 6:51 am

          Hi Liz, thanks so glad you love it. And yeah missing the food is tough. 🙂

          Reply
      5. Kim says

        January 7, 2018 at 5:34 pm

        5 stars
        Thanks so much for the recipe, I made it the other day and it was delicious. 🙂

        Reply
        • Rosemary says

          January 7, 2018 at 5:35 pm

          Hi Kim so glad you enjoyed it. Happy New Year.

          Reply

      Hi, I'm Rosemary.

      Living in Italy I learned to cook authentic Italian dishes using whole ingredients, fresh veggies and delicious spices. So take a seat and have a taste! Read More

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