Slow Cooker Meatball Soup
Easy Italian meatball soup recipe, homemade with simple ingredients in slow cooker. Loaded with Italian seasoning, pasta, frozen vegetables and meatballs.
If you love soup in general, then you’re going to be head over heels for this recipe. It tastes just as good as my Slow Cooker Minestrone Soup, but isn’t quite as heavy as my Slow Cooker American Goulash. Go ahead, give it a try, you’ll love it!
How to make crockpot meatball soup?
- Add the ingredients to slow cooker – Except the parsley, basil, pasta, and Parmesan.
- Cover and cook – Place the lid on the crockpot and cook on high for 2.5-3 hours.
- Add the pasta – Mix and cook for another 20 minutes.
- Garnish – Remove bay leaf and top with the parsley, basil, and Parmesan, if desired.
What to serve with meatball soup?
Soup is super easy when it comes to sides because there are few things that don’t pair with it. For example, salads, breads, and even pasta sides all go well with soup. Here are a few ideas for this soup specifically.
- Garlic Bread
- Slow Cooker Mac and Cheese
- Italian Side Salad
- Tomato and Feta Salad
- Slow Cooker Mashed Potatoes
- Slow Cooker Creamed Corn
Make it thicker – If you don’t want as much broth in your soup, you can reduce the amount of broth to make it a bit thicker.
Make it spicy – Add crushed red peppers, pickled jalapenos, fresh jalapenos, or other spicy peppers.
Add in more vegetables – Use more veggies or substitute the veggies for the ones you prefer.
Use other meat – If you don’t prefer the meatballs, you can always use other meats such as chicken, turkey, sausage, etc.
Take out the meat – Go meatless for an even lighter soup.
Make it creamy – Add some heavy cream in with the pasta.
Refrigerate – Store this soup in an airtight container for up to 5 days.
Freeze – Store in an airtight container for up to 3 months.
Reheat – Reheat in the microwave or over the stove in a boiling pot.
Tips and techniques
Don’t overcook – If you do, the veggies will get mushy and the overall texture of the soup isn’t as desirable.
Should I cook on low or high? – I prefer to cook it on high. Cooking it on low makes the vegetables mushy. If you don’t mind this, feel free to go with the low option.
Can I use fresh meatballs? – Yes, you can use fresh meatballs as long as they’re fully cooked before being added to the pot.
Do the meatballs need to be thawed? – No, you can add them to the pot frozen. However, if they are already thawed, that won’t hurt anything either.
How to make it thinner? – Add more broth or stock.
Slow Cooker Meatball Soup
- 1 cup Onion, Finely chopped
- 2 cloves Garlic, Finely minced
- 2 cups Frozen vegetables, Mixture of carrots, peas, green beans
- 2 cans Diced tomatoes, 15 oz cans, Preferably with Italian seasoning
- 1 bag Frozen Italian meatballs, Pre-Cooked, 1.5 pound bag, Mini sized meatballs are great, if you can find them.
- 1 box Beef broth, Low sodium, 32 oz.
- 1/3 cup Red wine, Optional, Can be replaced with broth
- 1 cup Water
- 2 tsp Italian seasoning
- Salt , To taste
- Pepper, To taste
- 1 Bay leaf
- 3/4 -1 cup Acini di pepe pasta, Dry, Uncooked, Or use any other small pasta such as small shells, ditalini e.t.c.
- 1 tbsp Parsley , Fresh, Finely chopped, For garnish
- 1 tbsp Basil , Fresh, Finely chopped, For garnish
- 1-2 tbsp Parmesan cheese, Freshly grated, Optional
- In a crockpot (6 quart or larger), add onion, garlic, frozen, vegetables, diced tomatoes, meatballs, broth, wine, water, Italian seasoning, salt, pepper, bay leaf.
- Mix, cover and cook on High heat for about 2.5-3 hours or until vegetables are tender or on Low heat for about 5-6 hours. I prefer cooking faster on high heat because cooking on low heat for too long makes the vegetables super soft and "mushy."
- Add pasta.
- Mix, cover and cook on High heat for about 20 minutes or until pasta is cooked through.
- Remove bay leaf.
- Garnish with parsley, basil, parmesan cheese. Enjoy!
- Read all my tips above.
- Leftovers can be stored in a sealed container in the fridge for up to 3 days and reheated in the microwave or stovetop. Additional broth or water will need to be added when reheated since the pasta absorbs a lot of the liquid and makes the soup thick and chunky.