Slow Cooker Meatball Vegetable Soup
Description
A cozy, hearty slow cooker meatball vegetable soup made with frozen meatballs, potatoes, carrots, green beans, and a savory tomato broth. An easy dump-and-go dinner for busy weeknights.
Ingredients
- 26 ounces meatballs, frozen
- 3 cups potatoes, peeled and diced
- 2 large carrots, peeled and sliced
- 2 stalks celery, diced
- 1 small onion, diced
- 3 cloves garlic, minced
- 15 ounces tomato sauce
- 6 cups beef broth, or chicken broth
- 15 ounces green beans, drained
- 15 ounces corn, drained
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Fresh parsley, for serving
Instructions
- Place the frozen meatballs, potatoes, carrots, celery, onion, garlic, green beans, and corn into the slow cooker.
- Pour in the tomato sauce and broth. Add the salt, pepper, Italian seasoning, garlic powder, and onion powder. Stir gently.
- Cover and cook on Low for 6 to 8 hours or High for 3 to 4 hours, until the vegetables are tender and the flavors have come together.
- Taste and adjust the seasonings as needed. Ladle into bowls and top with fresh parsley.
Equipment
- Slow Cooker
- Ladle
Notes
- Use frozen meatballs to keep this recipe simple and quick; they go in straight from frozen.
- For a thicker soup, mash a few of the potatoes right in the pot.
- Add a splash of broth if the soup gets too thick during cooking.
Nutrition
Serving: 1ServingCalories: 413kcalCarbohydrates: 35gProtein: 23gFat: 21gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 66mgSodium: 1294mgPotassium: 1192mgFiber: 6gSugar: 8gVitamin A: 3802IUVitamin C: 32mgCalcium: 82mgIron: 3mg