5 from 12 votes
Slow Cooker Italian Meatball Soup
Slow Cooker Italian Meatball Soup features homemade beef meatballs cooked in a savory vegetable broth with potatoes, tomatoes, and Italian herbs. The soup is hearty with tender meatballs and vegetables, slow-cooked to develop flavor and a comforting texture.
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
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!
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 servings
Amount Per Serving
Calories 230
% 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.