Italian Meatball Soup Crockpot
Hey there, friend! If you’re looking for a cozy, warm meal that’ll fill your kitchen with delicious smells and your belly with comfort, I’ve got the perfect recipe for you.
Imagine sinking into a bowl of hearty Italian meatball soup that’s slow-cooked to perfection in the Crockpot, easy to make, and totally satisfying.
It’s one of those meals that makes you feel like you’re being hugged from the inside, don’t you think?
I love this recipe because it’s so simple but loaded with flavor. You know how sometimes you want something quick and tasty, but don’t have the energy to spend hours in the kitchen?
This is exactly what you need. The best of all? You just toss everything into the Crockpot and let it work its magic while you go about your day. I mean, how awesome is that?
I can already picture you enjoying a bowl of this soup, feeling all cozy and so happy.
Whether you’re serving it up for dinner with the family or sharing it with friends, this Italian meatball soup is sure to be a hit.
So grab your Crockpot, and let’s get started on this super-easy, ultra-delicious recipe together. You’re going to love it!
How to Make This Italian Meatball Soup
(Step-by-Step Instructions)
Ingredients You’ll Need
- 1 lb ground beef (or turkey for a lighter version)
- 1/2 cup breadcrumbs (preferably Italian-style)
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 (14.5 oz) can diced tomatoes
- 4 cups beef broth (or chicken broth)
- 1/2 cup small pasta (like ditalini or elbow macaroni)
- Fresh parsley (optional for garnish)
Step-by-Step Instructions
Step 1: Mix the meatballs
In a large mixing bowl, combine the ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, oregano, basil, parsley, salt, and pepper.
Roll the mixture into small meatballs, about 1 inch in diameter. You should get around 20-24 meatballs.
Don’t stress about making them perfect, just get them roughly the same size so they cook evenly.
Step 2: Brown the meatballs (optional)
If you’ve got an extra 5 minutes, you can quickly brown the meatballs in a hot pan with a bit of oil.
This step is totally optional but adds a little extra flavor. If you’re short on time (or just feeling lazy), you can skip it and toss the raw meatballs directly into the crockpot. Your call!
Step 3: Chop the veggies
Chop up your onion, carrots, and celery. They’ll give the soup that perfect veggie crunch. You can dice them finely or go for larger chunks if you like more bite to your soup.
Step 4: Add everything to the crockpot
In your crockpot, add the chopped vegetables, diced tomatoes (don’t drain them!), and beef broth.
Carefully drop in the meatballs one by one, making sure they’re all submerged in the liquid. Set the crockpot to low and let it cook for 6 hours or high for 3-4 hours.
Step 5: Add pasta and finish cooking
About 30 minutes before serving, add the small pasta to the soup. Let it cook until tender. Stir occasionally to prevent the pasta from sticking.
Step 6: Garnish and serve
Once the soup is done, serve it hot, topped with a little fresh parsley and maybe an extra sprinkle of Parmesan cheese. Cozy up and enjoy every spoonful!
Mistakes to Avoid
⒈ Skipping the browning of meatballs: While it’s optional, browning the meatballs before adding them to the crockpot adds a deeper flavor. Don’t skip it if you have a few extra minutes!
⒉ Using too much broth: If you prefer a thicker soup, stick with 4 cups of broth. Add more if you like a thinner consistency.
⒊ Not stirring the pasta: The pasta can sometimes stick to the bottom of the crockpot if you don’t give it a little stir now and then. So, be sure to check on it toward the end and give it a quick mix.
⒋ Overcooking the pasta: The pasta cooks quickly, so don’t add it until about 30 minutes before you’re ready to serve. Otherwise, it can get mushy.
⒌Under-seasoning: If you like your soup with a bit more zing, don’t be shy with the seasoning! Feel free to add extra herbs and salt to suit your taste.
Best Tips for this Recipe
- Make your own meatballs: You can customize the meatballs to your liking by adding a mix of beef and pork for extra flavor, or swap in ground turkey for a lighter version.
- Add extra veggies: Feel free to toss in a few extra veggies, like zucchini or bell peppers, for more texture and flavor.
- Serve with crusty bread: This soup is made for dunking. Grab a loaf of your favorite bread to serve alongside.
- Make it a meal prep favorite: This soup freezes really well, so make a big batch and store it for later. It’s perfect for those busy days when you just need a warm bowl of comfort.
Serving Suggestions
This Italian Meatball Soup is perfect as a meal on its own, but if you’re looking to round it out, here are a few ideas:
⑴ With a side of garlic bread: Because, let’s face it, garlic bread goes with anything.
⑵ Sprinkle of Parmesan: Add a little extra Parm right before serving for that cheesy goodness.
⑶ Serve with a salad: A simple side salad with some tangy vinaigrette balances out the richness of the soup.
⑷ Serve it with fresh basil or parsley: A little greenery never hurts and adds a pop of color to your bowl.
Storage and Freezing
To store: Allow the soup to cool down completely before transferring it to an airtight container. It will stay fresh in the fridge for about 3-4 days.
To freeze: If you’ve made a big batch and want to save some for later, portion out the soup into freezer-safe containers and freeze for up to 3 months.
When you’re ready to eat, just thaw overnight in the fridge and reheat on the stovetop.
Frequently Asked Questions (FAQs)
Q: Can I use ground turkey instead of beef?
A: Absolutely! Ground turkey is a great alternative and will still taste delicious in this soup.
Q: Can I use a different type of pasta?
A: Yes! Small pasta like ditalini or elbow macaroni works best, but you can use any small pasta you prefer.
Q: Can I make this soup on the stovetop instead of the crockpot?
A: Yes, just simmer the ingredients on low heat for about 1 hour instead of cooking it in the crockpot for hours. You may need to keep an eye on it to prevent overcooking.
Q: How do I prevent the pasta from getting mushy?
A: Add the pasta in the last 30 minutes of cooking time to keep it from getting too soft.
Q: Can I add more vegetables to this soup?
A: Definitely! Feel free to throw in extra vegetables like zucchini, spinach, or bell peppers.
Q: Is this recipe spicy?
A: No, it’s mild. But you can add some red pepper flakes if you like a bit of heat!
Q: Can I double this recipe for a crowd?
A: Yes, just be sure to adjust the cooking time accordingly, and make sure your crockpot can handle the larger quantity.
Conclusion
This Italian Meatball Soup is everything you want in a cozy, comforting meal. It’s packed with flavor, easy to make, and perfect for a busy weeknight or a lazy weekend.
The best part? You can throw everything into the crockpot and let it do all the work while you kick back and relax.
Don’t forget to share your version in the comments—I’d love to hear how it turned out for you!
And hey….
You Might Also Want To Try
- Crispy Garlic Parmesan Crusted Pork Chops
- Garlic Parmesan Chicken Skewers
- Greek and Grilled Chicken Marinade
⤵⬇
Italian Meatball Soup
Ingredients
Ingredients:
- 1 lb ground beef You can use ground turkey or chicken for a lighter option
- 1/2 cup breadcrumbs Use gluten-free breadcrumbs if you need a gluten-free option
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic minced
- 1 tsp dried Italian seasoning
- Salt and pepper to taste
- 1 tbsp olive oil For browning the meatballs, optional
- 6 cups beef broth Chicken broth works too for a lighter flavor
- 1 can 14.5 oz diced tomatoes
- 1 medium onion chopped
- 2 cups carrots sliced
- 2 cups zucchini chopped
- 1 cup frozen peas
- 1/2 cup fresh basil chopped (Optional, but adds a fresh kick)
- Feel free to swap in different veggies like green beans or spinach if you prefer.
- You can also replace beef broth with vegetable broth for a lighter vegetarian-friendly option. The possibilities are endless—make it your own!
Instructions
How to Cook the Italian Meatball Soup: A Step-by-Step Guide
- Alright, let’s get this soup cooking! Follow these simple steps, and you’ll have a delicious meal waiting for you in no time. Ready? Let’s go!
Make the Meatballs
- In a bowl, combine the ground beef, breadcrumbs, Parmesan cheese, egg, garlic, Italian seasoning, salt, and pepper. Mix it all together with your hands (don’t be afraid to get a little messy!). Form the mixture into small meatballs—about 1 inch in diameter. No need to be perfect here, just aim for bite-sized.
Optional Step: Brown the Meatballs (But You Don’t Have to)
- Heat a little olive oil in a skillet over medium heat. Brown the meatballs for a couple of minutes on each side. This step adds extra flavor, but if you’re in a rush, you can totally skip it. The Crockpot will do its magic either way!
Toss Everything in the Crockpot
- In your Crockpot, add the beef broth, diced tomatoes, onion, carrots, and zucchini. Gently drop in the meatballs. Add the frozen peas and chopped basil (if you’re using it) for a fresh, green touch.
Set It and Forget It
- Cover the Crockpot and set it to low for 6 hours. That’s it! Go ahead and take a nap, catch up on your favorite show, or tackle a few chores. The slow-cooking magic will happen without you lifting a finger.
Serve and Enjoy!
- Once the time’s up, grab a ladle and scoop yourself a big, steaming bowl of this savory goodness. Top with a little more Parmesan if you like (because, why not?).
- Now, dig in and enjoy all that comforting flavor you just created! Easy, right?
Notes
- For a quicker version, brown the meatballs before adding them to the Crockpot for extra flavor.
- You can swap out the beef broth for chicken or vegetable broth depending on your preferences.
- Feel free to get creative with the veggies—spinach or green beans work great in this soup!
