Fall Crockpot Meatball Soup
This crockpot meatball soup combines tender homemade or store-bought meatballs with a savory, herb-infused broth. It features seasonal vegetables and a comforting, slightly chunky texture, with the meatballs simmered gently until flavorful and juicy, resulting in a warm, rustic appearance.
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Calories: 350kcal
Servings: 6
Equipment
- Slow Cooker
- Large spoon or ladle
Ingredients
- 1.5 pounds meatballs preferably homemade or high-quality frozen
- 8 cups chicken or vegetable broth
- 3 cloves garlic minced
- 1 tablespoon fresh thyme or 1 teaspoon dried
- 1 teaspoon smoked paprika
- 2 cups diced carrots peeled and chopped
- 2 cups chopped kale fresh, optional for added greens
- to taste salt and pepper
Instructions
- Pour the broth into the slow cooker and add the minced garlic, thyme, smoked paprika, and a pinch of salt and pepper. Stir to combine the fragrant herbs and spices into the liquid.
- Add the chopped carrots to the broth—they'll introduce sweetness and color as they cook.
- Gently place the meatballs into the slow cooker, spacing them evenly to ensure they cook thoroughly without sticking.
- Cover the slow cooker and set it on low. Let the soup simmer for about 4 to 6 hours until the meatballs are cooked through and flavors meld, filling your kitchen with warm, savory aromas.
- Once cooking time is complete, open the lid and stir in the chopped kale. The residual heat will wilt the greens within a few minutes, adding fresh color and nutrients.
- Taste the broth and adjust the seasoning with salt and pepper as needed, making sure the flavors are balanced and hearty.
- Scoop the warm, inviting soup into bowls, ensuring each serving includes a few tender meatballs along with the vibrant vegetables and herbs. Serve hot and enjoy the comforting, seasonal flavors.
Nutrition
Calories: 350kcal | Carbohydrates: 30g | Protein: 25g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 70mg | Sodium: 900mg | Potassium: 900mg | Sugar: 8g | Vitamin C: 20mg | Calcium: 60mg | Iron: 4mg