Crockpot Meatball Soup
This Crockpot Meatball Soup is a hearty, comforting meal perfect for chilly days. Tender homemade or store-bought frozen meatballs simmer with vegetables and a savory broth, creating a warming, flavorful soup that’s easy to make and sure to please the whole family.
Try my crockpot stuffed pepper soup & crockpot chicken tortilla soup next!
Slow Cooker Meatball Soup
Set it and forget it! This easy crockpot soup delivers all the cozy flavors of a homemade dinner without the fuss. Serve with crusty bread or a side or homemade cornbread for the ultimate comfort food experience.
Ingredients
MEATBALLS: (you can also substitute store-bought meatballs)
¾ lb ground beef
¾ lb ground pork
¾ cup panko breadcrumbs
¾ cup finely grated parmesan cheese
½ cup finely grated onion
½ cup finely chopped fresh parsley
1 egg
4 cloves garlic, minced
1 ½ teaspoons Italian seasoning
¾ teaspoon salt
½ teaspoon black pepper
SOUP:
4 ribs celery, chopped
3 medium carrots, chopped
1 medium onion, chopped
3 cloves garlic, minced
6-8 cups beef broth
28 oz can petite diced tomatoes, undrained
½ tablespoon Worcestershire sauce
2 teaspoons Italian seasoning
Salt and pepper, to taste
1 bay leaf
1 cup dried ditalini pasta
4 cups baby spinach
Step by Step Intructions
Preheat oven to 400°F and line a rimmed baking sheet with parchment paper.
In a large mixing bowl, gently mix together the meatball ingredients until just combined.
Roll small 1 ¼ inch meatballs and place them onto the prepared baking sheet.
Bake meatballs for 16-18 minutes, flipping halfway through, until lightly browned. Don’t worry if it’s not fully cooked through, it will continue to cook in the soup.
Transfer the cooked meatballs into the crockpot and add the celery, carrots, onion, garlic, beef broth, petite diced tomatoes with liquid, Worcestershire sauce, Italian seasoning, salt and pepper. Top with bay leaf.
Cover and cook for 6-8 hours on low or 3-4 hours on high, or until the meatballs reach a minimal internal temperature of 145°F.
In the last hour of cooking, add the dried pasta and cook until pasta is tender.
Add the fresh spinach leaves and cook until wilted.
Crockpot Meatball Soup
- Total Time: 6 hours 30 minutes
- Yield: 6 servings 1x
Description
This Crockpot Meatball Soup is a hearty, comforting meal perfect for chilly days. Tender homemade or store-bought frozen meatballs simmer with vegetables and a savory broth, creating a warming, flavorful soup that’s easy to make and sure to please the whole family.
Ingredients
4 ribs celery, chopped
3 medium carrots, chopped
1 medium onion, chopped
3 cloves garlic, minced
6–8 cups beef broth
28 oz can petite diced tomatoes, undrained
1/2 tablespoon Worcestershire sauce
2 teaspoons Italian seasoning
Salt and pepper, to taste
1 bay leaf
1 cup dried ditalini pasta
4 cups baby spinach
Instructions
- Preheat oven to 400°F and line a rimmed baking sheet with parchment paper.
- In a large mixing bowl, gently mix together the meatball ingredients until just combined.
- Roll small 1 ¼ inch meatballs and place them onto the prepared baking sheet.
- Bake meatballs for 16-18 minutes, flipping halfway through, until lightly browned. Don’t worry if it’s not fully cooked through, it will continue to cook in the soup.
- Transfer the cooked meatballs into the crockpot and add the celery, carrots, onion, garlic, beef broth, petite diced tomatoes with liquid, Worcestershire sauce, Italian seasoning, salt and pepper. Top with bay leaf.
- Cover and cook for 6-8 hours on low or 3-4 hours on high, or until the meatballs reach a minimal internal temperature of 145°F.
- In the last hour of cooking, add the dried pasta and cook until pasta is tender.
- Add the fresh spinach leaves and cook until wilted.
Notes
SUBSTITUTIONS/VARIATIONS:
You can use your own homemade meatball recipe or use prepared store bought meatballs from the freezer aisle of the grocery store. You can place the cooked meatballs in the crockpot while frozen and adjust the cooking time if needed.
You can make the meatballs with other meats like ground italian sausage, ground turkey, or ground chicken. I mixed ground beef with ground pork and added my own seasonings.
You can use other pasta like macaroni, fusilli, rotini, farfalle, or even orzo.
You can add 1-2 tablespoons tomato paste if you want a thicker tomato sauce. Or you can use a 24-32 oz jar of pasta sauce instead of canned petite diced tomatoes.
Make the soup creamy by adding a little heavy cream and some shredded cheese during the last 30 minutes of cooking.
You can add bell peppers, mushrooms, and zucchini, or frozen mixed vegetables at the start of cooking.
You can add beans to make it even more filling.
You can substitute kale instead of spinach if you prefer it. Or you can use a mixture of the two.
- Prep Time: 30 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
