Slow Cooker Meatball Vegetable Soup
Description
A hearty crockpot meatball vegetable soup made with frozen meatballs, potatoes, carrots, green beans, and a savory tomato broth. A true dump-and-go dinner with 15 minutes of prep.
Ingredients
- 26 ounces frozen meatballs
- 3 cups potatoes, peeled and diced (about ¾-inch)
- 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 canned green beans, drained
- 15 ounces canned 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
- Add the frozen meatballs, potatoes, carrots, celery, onion, garlic, green beans, and corn to a 6-quart slow cooker.
- Pour in the tomato sauce and broth. Add the salt, pepper, Italian seasoning, garlic powder, and onion powder. Stir gently to combine.
- Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours, until the potatoes and carrots are fork-tender.
- Taste and adjust the seasoning. Ladle into bowls and top with fresh parsley just before serving.
Equipment
- 6-quart slow cooker (minimum)
- Ladle
- Cutting board and chef's knife
Notes
- Frozen meatballs go in straight from the freezer — no thawing needed.
- Use a 6-quart slow cooker or larger. A 4-quart will overflow.
- For a thicker soup, mash a few potatoes against the side of the pot in the last 30 minutes.
- For a thinner soup, add broth a half cup at a time, then re-taste for salt.
- To reduce sodium, use low-sodium broth and no-salt-added canned vegetables.
- Add fresh herbs at the end only.
Nutrition
Serving: 1ServingCalories: 401kcalCarbohydrates: 31gProtein: 22gFat: 21gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 66mgSodium: 1380mgPotassium: 1138mgFiber: 5gSugar: 6gVitamin A: 3662IUVitamin C: 30mgCalcium: 81mgIron: 3mg