Fall Crockpot Meatball Soup – Easy & Delicious Homemade Recipe

A Historical Overview of Meatball Soup

Meatball soup has roots in many cultures, from Italian polpette in brodo to Mexican albóndigas soup. Historically, meatballs were a clever way to stretch small amounts of meat with grains, bread, or vegetables. Over time, families developed brothy soups featuring seasoned meatballs simmered with hearty vegetables, making it a comforting, nourishing meal. The crockpot adaptation of meatball soup reflects modern home cooking—easy, hands-off preparation while maintaining the warmth and tradition of this classic dish.

Fall Crockpot Meatball Soup – Easy & Delicious Homemade Recipe

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• Author: Jenny Cooks
• Prep Time: 20 minutes
• Cook Time: 6 hours (low) or 3 hours (high)
• Total Time: : 6 hours 20 minutes
• Yield: 6 servings 1x

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Description

This warm, hearty, and flavorful Crockpot Meatball Soup is the perfect comfort food for crisp fall evenings. Loaded with tender homemade or frozen meatballs, fresh vegetables, and a rich tomato-based broth, it’s a soul-warming meal that fills the kitchen with cozy aromas. Ideal for busy weeknights or lazy Sunday dinners, this recipe comes together effortlessly in the slow cooker. One bowl of this soup brings the comforting taste of home, perfect for sharing with family during the colder months.

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Ingredients

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• 1 lb ground beef (or ground turkey/chicken)

• 1/2 cup breadcrumbs

• 1/4 cup grated Parmesan

• 1 egg

• 2 cloves garlic, minced

• 1 tsp Italian seasoning

• 1/2 tsp salt & 1/4 tsp black pepper

• 1 tbsp olive oil (for browning)

• 1 large onion, chopped

• 2 carrots, sliced

• 2 celery stalks, sliced

• 1 (28 oz) can crushed tomatoes

• 6 cups beef or chicken broth

• 1 bay leaf

• Fresh parsley & Parmesan, for garnish

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Instructions

• In a bowl, mix ground beef, breadcrumbs, Parmesan, egg, garlic, and seasoning. Form into small meatballs.

• Brown meatballs lightly in a skillet with olive oil (optional but adds flavor).

• Place onion, carrots, celery, crushed tomatoes, broth, and bay leaf in crockpot.

• Add browned (or raw) meatballs to the crockpot.

• Cover and cook on LOW 6 hours or HIGH 3 hours, until vegetables are tender and meatballs are cooked through.

 

• Garnish with parsley and Parmesan before serving.

  

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Notes

For extra heartiness, add cooked pasta or rice before serving.

Use frozen meatballs for a time-saving shortcut.

Adjust seasoning with red pepper flakes for a spicy kick.

FAQ Section

1. Can I use store-bought frozen meatballs instead of homemade?
Yes! Frozen meatballs are a great shortcut. Simply add them directly to the crockpot with the broth and vegetables—no need to brown first.

2. Can I add pasta to this soup?
Definitely. Small pasta like ditalini, macaroni, or orzo works well. Cook pasta separately and stir it in just before serving to prevent overcooking.

3. What’s the best way to thicken the broth?
If you prefer a thicker soup, mix 1 tablespoon cornstarch with 2 tablespoons water and stir it into the broth during the last 30 minutes of cooking. You can also mash a few meatballs into the soup for natural thickness.