Description
This hearty and flavorful Crockpot Italian Meatball Soup is made with tender meatballs, vegetables, and a savory tomato-based broth. It’s a perfect set-it-and-forget-it meal, with the option to add pasta or rice for extra comfort.
Ingredients
- Frozen or homemade meatballs
- 1 (14.5-ounce) can diced tomatoes
- 1 (6-ounce) can tomato paste
- 4 cups beef or chicken broth
- 2 carrots, sliced
- 2 celery stalks, diced
- 1 onion, chopped
- 1 zucchini, diced
- 1 tablespoon Italian seasoning
- 3 cloves garlic, minced
- Salt and pepper to taste
- Fresh spinach or kale (optional, added at the end)
- Grated Parmesan cheese for garnish
- Optional: Cooked pasta or rice
Instructions
-
Prepare the Soup:
In a Crockpot, combine frozen or homemade meatballs, diced tomatoes, tomato paste, broth, carrots, celery, onion, zucchini, Italian seasoning, and garlic. Stir to combine. -
Season:
Add salt and pepper to taste. Stir everything together. -
Cook:
Cover the Crockpot and cook on low for 6-8 hours or on high for 3-4 hours, until the vegetables are tender and the meatballs are heated through. -
Finish the Soup:
About 15 minutes before serving, stir in fresh spinach or kale (if using). Let it wilt in the soup. -
Serve:
Once the soup is ready, serve it in bowls, topped with grated Parmesan cheese. If desired, you can add cooked pasta or rice to the soup for a more filling meal.
Notes
- You can use store-bought frozen meatballs or make homemade meatballs for the soup.
- For a thicker soup, you can add more tomato paste or a can of crushed tomatoes.
- You can substitute zucchini with other vegetables, such as bell peppers or green beans, based on your preference.
- If you’re adding pasta, cook it separately and stir it into the soup before serving to prevent it from becoming mushy.
- Prep Time: 10 minutes
- Cook Time: 3-8 hours (depending on Crockpot setting)
- Category: Soup, Comfort Food, Crockpot Meal
- Method: Slow Cooker (Crockpot)
- Cuisine: Italian-American