Description
This Fall Crockpot Meatball Soup is an easy, hearty, and comforting recipe perfect for cooler weather. It features savory meatballs, fresh vegetables, and flavorful broth simmered in a slow cooker, making it ideal for busy weeknights or cozy family gatherings.
Ingredients
Scale
- 1 pound ground beef or turkey
- 1 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 6 cups beef or vegetable broth
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup diced potatoes
- 1 red bell pepper, diced
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 can (15 ounces) kidney beans, drained and rinsed
- 2 cups fresh spinach or kale
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the Meatballs: In a bowl, combine ground beef (or turkey), breadcrumbs, Parmesan cheese, egg, Italian seasoning, garlic powder, salt, and pepper. Mix until thoroughly combined.
- Form Meatballs: Shape the mixture into small meatballs, about one-inch in diameter. Set aside.
- Prepare the Vegetables: Chop the carrots, celery, potatoes, and bell pepper into bite-sized pieces.
- Combine Ingredients in Crockpot: Add the broth, diced tomatoes (with juice), cooked meatballs, carrots, celery, potatoes, bell pepper, and kidney beans into the crockpot.
- Cook: Cover and set the crockpot to cook on low for 6 to 8 hours or on high for 3 to 4 hours. Stir occasionally if possible.
- Add Greens: About 30 minutes before serving, add the fresh spinach (or kale) to the crockpot. Stir until the greens are wilted.
- Garnish: Before serving, sprinkle fresh parsley on top for a burst of color and flavor.
Notes
- This recipe is easily customizable; feel free to add or substitute vegetables based on your preferences and seasonal availability.
- For a gluten-free version, swap breadcrumbs for gluten-free alternatives like crushed rice crackers or a gluten-free flour blend.
- To make this soup vegetarian, use plant-based meat alternatives for the meatballs and vegetable broth.
- Leftovers can be stored in an airtight container in the refrigerator for 4-5 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours on low or 3-4 hours on high
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approximate)
- Calories: 320 kcal
- Sugar: N/A
- Sodium: N/A
- Fat: 10g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: 22g
- Cholesterol: N/A