Slow Cooker Italian Meatball Soup
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
4 hrs
-
Total Time
4 hrs 15 mins
-
Servings
6 servings
-
Calories
230 kcal
-
Course
Main Course, Soup
-
Cuisine
Italian
Slow Cooker Italian Meatball Soup
Description
The meatballs are made by soaking crustless bread in water, then mixing it with ground beef, eggs, Parmesan cheese, herbs, salt, and garlic. After browning in a skillet, they are added to a slow cooker along with diced carrots, onion, celery, potatoes, seeded tomatoes, Italian parsley, basil, oregano, and vegetable broth. The soup simmers for several hours until the meatballs and vegetables are tender.
The flavors meld over slow cooking, creating a broth enriched by the browned meatballs and fresh vegetables. The herbs add a fragrant, slightly savory note. The diced potatoes provide substance, and the varied vegetables contribute both texture and nutrition.
This soup serves well as a filling lunch or light dinner. It stores well in the refrigerator for up to three days and can be reheated easily. The recipe can also be adapted for stovetop cooking by simmering in a pot for about an hour.
Freezing is possible if pasta is omitted; it keeps up to three months frozen and should be thawed in the refrigerator before reheating gently on the stove or microwave.
Ingredients
- 2 carrots chopped
- 1 small onion chopped
- 2 celery chopped; stalks
- 2 medium potato cubed
- 3 tomato ripe; seeded and chopped
- 2 tablespoons Italian parsley fresh, 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 lices bread I use 3 slices Italian crusty bread, day old; crusts removed
- ½-¾ cup water or milk
- 1 pound ground beef lean; 80% lean
- 2 large egg
- ½ cup Parmesan Cheese freshly grated
- 1 teaspoon parsley
- 1 teaspoon oregano
- 1 teaspoon basil
- 1 teaspoon salt
- 1 clove garlic finely chopped or minced
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 cook on the stove, brown meatballs in a pot, then add vegetables and broth, simmer low covered for an hour, uncover to thicken if desired.
- Store leftovers in airtight containers for up to three days in the refrigerator.
- Freeze soup without pasta in freezer-safe containers for up to three months; thaw overnight before reheating.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
You'll Also Love
