Slow Cooker Italian Meatball Soup
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.
Servings: 6 servings
Calories: 230kcal
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: 230kcal | Carbohydrates: 14g | Protein: 23g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 108mg | Sodium: 1378mg | Potassium: 570mg | Fiber: 2g | Sugar: 5g | Vitamin A: 4565IU | Vitamin C: 12mg | Calcium: 155mg | Iron: 3.1mg