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–+ servings

Slow Cooker Meatball Vegetable Soup

This Slow Cooker Meatball Vegetable Soup is hearty cozy and unbelievably easy. Frozen meatballs simmer all day with tender vegetables in a rich broth that tastes like home. Perfect for busy nights chilly weekends and feeding a hungry family without the stress.
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Bowl of meatball stew with potatoes and green beans, bread, tomatoes, and a wooden spoon on the side.
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Prep Time:15 minutes
Cook Time:6 hours
Total Time:6 hours 15 minutes

Ingredients

  • 26 ounces frozen meatballs
  • 3 cups peeled and diced potatoes
  • 2 large carrots peeled and sliced
  • 2 celery stalks diced
  • 1 small onion diced
  • 3 cloves garlic minced
  • 1 (15 ounce) can tomato sauce
  • 6 cups beef broth or chicken broth
  • 1 (15 ounce) can green beans, drained
  • 1 (15 ounce) can 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

  • Step 1: Add the main ingredients - Place the frozen meatballs potatoes carrots celery onion garlic green beans and corn into the slow cooker. Spread everything out evenly so it cooks at the same pace.
  • Step 2: Add liquids and seasoning - Pour in the tomato sauce and broth. Sprinkle in the salt black pepper Italian seasoning garlic powder and onion powder. Gently stir everything together to combine.
  • Step 3: Cook low and slow - Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours. The vegetables should be tender and the flavors fully developed.
  • Step 4: Taste and serve - Taste the soup and adjust seasonings if needed. Ladle into bowls and finish with fresh parsley before serving.

Notes

Substitutions

  • Different meatballs: Beef turkey chicken or plant based meatballs all work well in this soup.
  • Vegetable swaps: Green beans can be replaced with peas or extra corn if that is what you have.
  • Broth choice: Chicken broth can be used instead of beef broth for a lighter flavor profile.

Variations

  • Creamy version: Stir in half a cup of heavy cream during the last hour of cooking for a richer soup.
  • Italian inspired: Add a handful of small pasta during the final thirty minutes for a heartier meal.
  • Spicy twist: Add red pepper flakes or a splash of hot sauce if you like a little heat.

Tips and Tricks

  • Use frozen meatballs: They save time and hold their shape beautifully in the slow cooker.
  • Thicken the soup: Mash a few potatoes directly in the pot if you prefer a thicker texture.
  • Adjust consistency: Add a splash of broth if the soup thickens too much during cooking.
  • Layer flavors: Letting the soup cook longer on Low deepens the flavor even more.

Serving Ideas

  • With crusty bread: Perfect for soaking up every drop of broth.
  • Alongside a salad: A simple green salad balances the hearty soup.
  • Topped with cheese: A sprinkle of Parmesan adds extra comfort.
  • With garlic bread: Always a family favorite pairing.

Storage and Make Ahead Tips

  • Refrigerate leftovers: Store in a sealed container for up to 4 days.
  • Freeze for later: Freeze for up to 3 months and thaw overnight before reheating.
  • Reheat gently: Warm on the stove or in the microwave adding broth if needed.

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Servings: 6 servings
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