Slow Cooker Italian Meatball Soup
User Reviews
5.0
18 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
4 hrs
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Total Time
4 hrs 15 mins
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Servings
6 servings
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Calories
230 kcal
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Course
Main Course, Soup
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Cuisine
Italian
Slow Cooker Italian Meatball Soup
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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.
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Ingredients
- 2 carrots (chopped)
- 1 small onion (chopped)
- 2 celery stalks (chopped)
- 2 medium potatoes (cubed)
- 3 ripe tomatoes (seeded and chopped)
- 2 tablespoons fresh Italian parsley (finely chopped)
- ½ teaspoon basil
- ½ teaspoon oregano
- 4 cups vegetable broth (homemade or store bought)
- 1-2 dashes hot pepper flakes or black pepper (if desired)
FOR THE MEATBALLS
- 3-4 slices day old bread (crusts removed) (I use 3 slices Italian crusty bread)
- ½-¾ cup water or milk
- 1 pound lean ground beef (80% lean)
- 2 large eggs
- ½ cup freshly grated Parmesan cheese
- 1 teaspoon parsley
- 1 teaspoon oregano
- 1 teaspoon basil
- 1 teaspoon salt
- 1 clove garlic (finely chopped or minced)
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Instructions
- 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.
Nutrition Information
Show Details
Calories
230kcal
(12%)
Carbohydrates
14g
(5%)
Protein
23g
(46%)
Fat
8g
(12%)
Saturated Fat
3g
(15%)
Cholesterol
108mg
(36%)
Sodium
1378mg
(57%)
Potassium
570mg
(16%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
4565IU
(91%)
Vitamin C
12mg
(13%)
Calcium
155mg
(16%)
Iron
3.1mg
(17%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 230 kcal
% Daily Value*
| Calories | 230kcal | 12% |
| Carbohydrates | 14g | 5% |
| Protein | 23g | 46% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 108mg | 36% |
| Sodium | 1378mg | 57% |
| Potassium | 570mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 4565IU | 91% |
| Vitamin C | 12mg | 13% |
| Calcium | 155mg | 16% |
| Iron | 3.1mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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