Slow Cooker Italian Meatball Soup
User Reviews
4.5
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Prep Time
15 mins
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Cook Time
6 hrs 5 mins
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Total Time
6 hrs 20 mins
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Servings
10 servings
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Calories
170 kcal
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Course
Main Course
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Cuisine
Italian
Slow Cooker Italian Meatball Soup
Description
This Italian Meatball Soup recipe uses a slow cooker to meld together vegetable aromatics like carrots, celery, and onion with Italian seasoning and black pepper. Frozen pre-cooked Italian meatballs provide protein and a meaty component, while the broth, water, dry red wine, and tomatoes create a rich liquid base. Cooking on low for 6 to 7 hours tenderizes the vegetables and allows the flavors to develop fully.
After the initial slow cooking, dry ditalini pasta is briefly cooked in the hot soup, absorbing some broth and softening to al dente texture. Fresh baby spinach is stirred in last to wilt just before serving, adding vibrant color and a mild herbal brightness. Parmesan cheese can be optionally sprinkled on top for extra flavor and depth.
The resulting soup is hearty and warming, combining the comforting familiarity of meatballs with a savory broth and pasta that make it suitable as a standalone meal for cooler days or when a nourishing dish is desired.
Ingredients
- 3 medium carrot sliced
- 2 ribs celery , sliced
- 1 medium yellow onion , diced
- 1 tsp Italian seasoning dried
- 1/4 tsp black pepper
- 1 bay leaf
- 12 oz Italian meatballs the fully cooked kind, frozen
- 32 oz beef broth (reduced sodium)
- 2 cups water
- 5 oz red wine like a cabernet sauvignon, dry
- 2 (15 oz each) diced tomatoes canned with Italian seasonings
- 3/4 cup ditalini pasta dry
- 3-5 oz spinach fresh baby
- Parmesan Cheese optional and not included in point value, sprinkle of freshly grated
Instructions
- To a 6 quart or larger slow cooker, add carrots, celery, onion, Italian seasoning, black pepper, bay leaf, meatballs, broth, water, wine, and canned tomatoes.
- Stir to combine, cover and cook on LOW for 6-7 hours, until vegetables are tender and flavors are combined.
- Stir in ditalini pasta, cover and cook on HIGH for 15 minutes, until pasta is tender. Remove bay leaf and stir in spinach until wilted.
- Serve hot, with freshly grated Parmesan cheese if desired (this is not included in the point value).
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 170 kcal
% Daily Value*
| Calories | 170kcal | 9% |
| Carbohydrates | 13g | 4% |
| Protein | 9g | 18% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 24mg | 8% |
| Sodium | 386mg | 16% |
| Potassium | 317mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 3890IU | 78% |
| Vitamin C | 4.8mg | 5% |
| Calcium | 37mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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