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.
In a small bowl soak the 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!
Notes
To make this recipe on the stove, instead of adding the meatballs to the slow cooker, place them in a large soup pot and continue with the recipe. Cook on low covered for approximately one hour uncover for 15-20 minutes to thicken if desired.Any leftovers should be stored in an airtight container and refrigerated. It will last for up to three days in the fridge.You could even freeze the soup, although I would freeze the soup without the addition of pasta. Make sure it has cooled completely, then place in a freezer container. It will keep for up to three months in the freezer. Thaw overnight in the fridge, re heat on the stove or in the microwave.