There’s nothing quite like a warm, comforting bowl of meatball soup to bring the family together, especially during those chilly Midwestern evenings. This slow cooker version is perfect for busy days when you want a delicious, home-cooked meal but don’t have hours to spend in the kitchen. The origins of meatball soup trace back to various cultures, but this recipe is a blend of flavors that’ll make everyone in the family reach for seconds. It's hearty, healthy, and made with love – ideal for family dinners or casual get-togethers with friends.
This hearty meatball soup pairs beautifully with a fresh, crusty baguette or some classic garlic bread – perfect for soaking up the delicious broth. For a lighter side, a simple mixed green salad with a tangy vinaigrette would complement the rich flavors of the soup nicely. If you want to make it extra special, consider serving with a sprinkle of grated Parmesan cheese and fresh parsley on top.
Ingredients
1 pound ground beef
1 egg
1/4 cup breadcrumbs
1/4 cup grated Parmesan cheese
1/4 cup finely chopped onion
2 cloves garlic, minced
1 teaspoon Italian seasoning
Salt and pepper to taste
1 tablespoon olive oil
1 can (14.5 ounces) diced tomatoes, undrained
4 cups beef broth
2 cups water
1 cup chopped carrots
1 cup chopped celery
1 cup chopped zucchini
1 cup small pasta (like ditalini or orzo)
1 bay leaf
Fresh parsley, chopped (for garnish)
1 egg
1/4 cup breadcrumbs
1/4 cup grated Parmesan cheese
1/4 cup finely chopped onion
2 cloves garlic, minced
1 teaspoon Italian seasoning
Salt and pepper to taste
1 tablespoon olive oil
1 can (14.5 ounces) diced tomatoes, undrained
4 cups beef broth
2 cups water
1 cup chopped carrots
1 cup chopped celery
1 cup chopped zucchini
1 cup small pasta (like ditalini or orzo)
1 bay leaf
Fresh parsley, chopped (for garnish)
Directions
1. In a large bowl, combine the ground beef, egg, breadcrumbs, Parmesan cheese, chopped onion, minced garlic, Italian seasoning, salt, and pepper. Mix well and form into small meatballs.
2. In a large skillet, heat the olive oil over medium heat. Brown the meatballs on all sides, then transfer them to your slow cooker.
3. Add the diced tomatoes (with their juice), beef broth, water, chopped carrots, celery, and bay leaf to the slow cooker.
4. Cover and cook on low for 6-7 hours or on high for 3-4 hours.
5. About 30 minutes before serving, add the chopped zucchini and pasta to the slow cooker. Stir well and cook until the pasta is tender.
6. Remove the bay leaf and ladle the soup into bowls. Garnish with fresh parsley before serving
Variations & Tips
For a lighter version, you can use ground turkey instead of beef for the meatballs. If you have picky eaters, try blending some of the veggies into the broth for a smoother texture. You can also add other vegetables like spinach or kale towards the end of cooking for a boost of nutrition. For an extra kick, sprinkle some red pepper flakes or add a dash of hot sauce when serving. Enjoy experimenting to make this recipe just right for your family
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