Description
Rich, hearty Crockpot Italian Meatball Soup brings comfort straight from Nonna’s kitchen to your dinner table. Savory meatballs swim in a robust tomato broth, promising warmth and satisfaction with each spoonful you’ll savor.
Ingredients
Scale
Protein:
- 1 pound frozen or homemade meatballs
Vegetables:
- 1 can diced tomatoes
- 2 carrots, sliced
- 2 celery stalks, diced
- 1 onion, chopped
- 1 zucchini, diced
- 3 garlic cloves, minced
- 2 cups fresh spinach or kale (optional)
Seasonings and Liquids:
- 2 tablespoons tomato paste
- 4 cups beef or chicken broth
- 1 tablespoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Optional Toppings:
- 1/4 cup grated Parmesan cheese
- 1 cup cooked pasta or rice (optional)
Instructions
- Nestle frozen or pre-cooked meatballs at the bottom of the crockpot, creating an even base for the soup.
- Pour diced tomatoes, tomato paste, and broth over the meatballs, using a spatula to ensure all ingredients are thoroughly integrated.
- Carefully distribute chopped carrots, celery, onion, and zucchini throughout the liquid, creating a colorful vegetable medley.
- Enhance the flavor profile by sprinkling Italian seasoning, minced garlic, salt, and pepper across the surface, then gently fold ingredients to distribute seasonings evenly.
- Secure the crockpot lid and slow cook on low temperature for 6-8 hours, allowing flavors to meld and develop a rich, hearty essence.
- During the final 15 minutes of cooking, delicately fold in fresh spinach or kale, letting the greens wilt and absorb the soup’s robust flavors.
- Ladle the steaming soup into serving bowls, generously garnishing with freshly grated Parmesan cheese and optionally adding cooked pasta or rice to create a more substantial meal.
Notes
- Customize meatballs by using homemade or store-bought variations like turkey, beef, or plant-based options to suit different dietary preferences.
- Enhance soup’s thickness by adding a small amount of cornstarch slurry or blending some vegetables into the broth for a creamier texture.
- Replace regular pasta with gluten-free or zucchini noodles to make the recipe more diet-friendly and lower in carbohydrates.
- Boost nutritional value by adding extra vegetables like kale, Swiss chard, or bell peppers for increased vitamins and fiber content.
- Prep Time: 10 minutes
- Cook Time: 7 hours (on Low) or 4 hours (on High)
- Category: Dinner, Lunch
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 250
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 40 mg