Description
This Crockpot Italian Meatball Soup is a hearty and comforting meal perfect for busy weeknights or a cozy weekend dinner. Packed with tender meatballs, fresh vegetables, and Italian seasonings, it’s an easy slow-cooker recipe that brings all the flavors of Italy to your table with minimal effort!
Ingredients
- Frozen or homemade meatballs
- Diced tomatoes (canned)
- Tomato paste
- Beef or chicken broth
- Carrots, sliced
- Celery, diced
- Onion, chopped
- Zucchini, diced
- Italian seasoning
- 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
- Place the frozen or pre-cooked meatballs into the crockpot.
- Add diced tomatoes, tomato paste, and broth. Stir to combine.
- Layer in the vegetables: carrots, celery, onion, and zucchini.
- Sprinkle in Italian seasoning, minced garlic, salt, and pepper. Mix gently.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- About 15 minutes before serving, stir in spinach or kale if using.
- Serve hot, topped with grated Parmesan cheese and optional cooked pasta or rice for a more filling dish.
Notes
- Adjust the consistency by adding more broth if you prefer a thinner soup.
- For a spicier kick, add a pinch of red pepper flakes.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for longer storage.
Nutrition
- Serving Size: ~1.5 cups
- Calories: 320
- Sugar: 8g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 45mg