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.

Ingredients

Scale

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.

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.