Slow Cooker Meatball Soup
This meatball soup is made by simmering seasoned ground meatballs in a flavorful broth with herbs and vegetables in a slow cooker. The dish results in tender meatballs that soak up the savory broth, creating a hearty and comforting final appearance with a brothy, vegetable-filled soup topped with fresh herbs.
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Calories: 350kcal
Servings: 4
Equipment
- Slow Cooker
Ingredients
- 1.5 pounds ground beef or turkey for meatballs
- 1 cup breadcrumbs to help bind the meatballs
- 1 large egg to bind the mixture
- 2 cloves garlic minced for flavor
- 1 teaspoon dried oregano for seasoning
- 1 teaspoon salt or to taste
- 1/2 teaspoon black pepper
- 4 cups chicken or vegetable broth for simmering the soup
- 1 cup diced tomatoes optional for added flavor
- 1 cup carrots diced
- 1 cup celery diced
- 1 cup spinach or kale chopped, optional greens
- fresh parsley chopped, for garnish
Instructions
- In a mixing bowl, combine ground meat, breadcrumbs, beaten egg, minced garlic, oregano, salt, and pepper. Mix everything together until well incorporated, then roll into small meatballs about 1 inch in diameter.1.5 pounds ground beef or turkey
- Place the meatballs on a plate or baking sheet and set aside while preparing the broth and vegetables.
- Pour the broth into the slow cooker and add diced tomatoes, carrots, and celery. Stir briefly to combine.1.5 pounds ground beef or turkey
- Gently drop the meatballs into the slow cooker, ensuring they are submerged in the broth. Cover and cook on low for about 6 hours, until the meatballs are cooked through and tender.
- About halfway through cooking, check the broth level and stir gently to prevent sticking. This helps the flavors develop evenly.
- In the last 30 minutes, stir in greens like spinach or kale if desired, allowing them to wilt into the soup and add vibrant color and nutrients.1.5 pounds ground beef or turkey
- Once cooking is complete, taste the broth and adjust seasonings with more salt or herbs if needed. Ladle the soup into bowls, garnish with chopped parsley, and serve hot.1.5 pounds ground beef or turkey
Notes
For an extra depth of flavor, sauté the vegetables briefly before adding them to the slow cooker. You can also add other herbs like thyme or bay leaves during cooking. Store leftovers in the refrigerator for up to three days.
Nutrition
Calories: 350kcal | Carbohydrates: 20g | Protein: 30g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 80mg | Sodium: 900mg | Potassium: 650mg | Sugar: 6g | Vitamin C: 20mg | Calcium: 40mg | Iron: 3mg