This Slow Cooker Meatball Soup recipe takes just a bit of prep work, and then the slow cooker does the rest! Delicious, flavorful, hearty rich soup that will warm you right up!
There are days when only slow cooker soup will do. Rich, hearty, satisfying hot soup that takes minutes to put together, and then cooks low and slow while you go about your day.
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❤️ Why you’ll love this meatball soup
I love this slow cooker meatball soup recipe! Here are some reasons you might love it too.
- This soup is SO easy to make! Dump all of your ingredients into the slow cooker and let it work its magic.
- You can either make your own meatballs. Or, to save time, use frozen meatballs.
- It’s so hearty, rich, and satisfying.
- The recipe makes a large amount.
- You can freeze leftovers and enjoy them later!
🍽 Serving ideas
This is a hearty dish with big flavors. And it already has pasta and tons of vegetables in it. So it stands well on its own as a complete meal.
However, it’s also great enjoyed with your favorite side salad and some breadsticks or rolls.
🍷 Wine pairing
I love a medium- to full-bodied red wine with this soup. The robust flavors call for a Cabernet Sauvignon, a Syrah, or an Italian Nebbiolo.
👩🏻🍳 Recipe FAQs
You don’t have to brown the meatballs before slow cooking this soup. The meatballs come out delicious without browning first.
But if you want a crisp outer edge to the meatballs, you can brown them in a separate pan on your stovetop first. Toss them with some olive oil over medium heat for a couple of minutes. Then continue with the recipe.
Yes! Absolutely. If you aren’t going to be eating this meatball soup recipe right away, you can leave it in the slow cooker for up to an hour after it’s done cooking. Use the Buffet setting or Warm setting if you have it; otherwise, use whatever the lowest setting is to keep your soup warm.
Yes! This soup recipe is soup-er (ha!) freezer-friendly.
Allow the soup to cool before transferring portions to freezer-safe containers. Freeze for up to two months. When you’re ready to eat, heat up frozen soup in a stockpot over medium heat until it’s warmed up and thawed out.
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Slow Cooker Meatball Soup
Ingredients
- 1 package, 24 ounces frozen fully cooked Italian meatballs, thawed
- 1 ½ cups carrots, sliced (about 3 medium)
- 1 cup celery, sliced or chopped (about 2 celery ribs)
- 1 cup yellow onion, chopped
- 1 garlic clove, minced
- 2 cups frozen baby spinach
- 3 cans, 14.5 ounces each beef broth
- 2 cans, 14.5 ounces each petite diced tomatoes, undrained
- ¾ cup dry red wine, or water
- 1 bay leaf
- ½ teaspoon fresh thyme, or ¼ teaspoon dried
- ½ teaspoon fresh oregano, or ¼ teaspoon dried
- ¼ teaspoon pepper
- ¾ cup ditalini or other small pasta
Instructions
- In a 6-quart or 8-quart slow cooker, add all of the ingredients except the pasta (the first 13 ingredients: meatballs through pepper). Cover and cook on high for 2-3 hours or low for 5-6 hours, until vegetables are tender.
- Stir in pasta; cover and cook on high until pasta is tender, about 15-20 minutes. Discard bay leaf. Serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Oh wow – such rich, hearty comfort food, just perfect as we are having some really chilly fall evenings here in Ohio now! And even better? My slow cooker does all the hard work lol – so awesome for busy weeknights!
Slow cooker recipes are life-changing and this recipe is no exception!
This soup looks absolutely delicious and like it’s not too heavy. Thanks for suggesting the best wine pairing too! It makes planning the meal so much easier.
This is so good!! Everyone at my house really loved it! So comforting!
Love that I didn’t have to brown the meatball before adding them to the slow cooker, The recipe turnout great!
Love that slow cooker season is back! I also like to brown the meatballs before cooking. This looks delicious!