Italian Meatball Soup
This Italian Meatball Soup is the ultimate comfort food, made effortlessly in a Crockpot! Packed with juicy homemade meatballs, tender vegetables, and flavorful broth, it’s perfect for cozying up on a chilly day. With minimal prep time and maximum flavor, it’s a meal that will impress your guests or satisfy your family. This soup simmers to perfection, letting the flavors meld together, and the meatballs stay juicy and tender. Plus, it’s easy to customize—add extra veggies, adjust the seasoning, or even make it spicier! A true crowd-pleaser that will have everyone asking for seconds.
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!