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Embrace the comforting flavors of Italy with this Hearty Crockpot Italian Meatball Soup. Perfect for busy weeknights, this recipe combines tender meatballs, vibrant vegetables, and hearty pasta, all simmered to perfection in your slow cooker. The beauty of this dish lies not only in its rich taste but also in its simplicity—allowing you to prepare a wholesome meal with minimal effort. Whether you’re looking for a satisfying meal for your family, a dish to impress guests, or simply a warm bowl of goodness on a chilly day, this soup is sure to become a staple in your kitchen.

Crockpot Italian Meatball Soup

Warm up your evenings with this Hearty Crockpot Italian Meatball Soup! This simple yet flavorful recipe features tender meatballs, vibrant veggies, and hearty pasta, all slow-cooked to perfection. Perfect for busy families or cozy gatherings, this dish brings the comforting taste of Italy right to your table. With customizable ingredients, you can adapt it to fit any dietary needs. Enjoy a delicious meal that’s both satisfying and easy to make!
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Ingredients
  

1 lb (450g) ground beef or turkey

1 cup breadcrumbs (preferably Italian-seasoned)

1/4 cup grated Parmesan cheese

1 large egg

2 cloves garlic, minced

1 tsp Italian seasoning

Salt and pepper to taste

6 cups low-sodium chicken or vegetable broth

1 (14.5 oz) can diced tomatoes (with juices)

1 medium onion, diced

1 cup carrots, sliced

1 cup celery, chopped

1 cup zucchini, diced

1 cup frozen spinach (or fresh, chopped)

2 cups small pasta (like ditalini or orzo)

Fresh basil leaves for garnish

Additional Parmesan cheese for serving

Instructions
 

Make the Meatballs: In a large bowl, combine ground beef (or turkey), breadcrumbs, grated Parmesan cheese, egg, minced garlic, Italian seasoning, salt, and pepper. Mix until well combined.

    Form Meatballs: Roll the mixture into bite-sized meatballs (about 1 inch in diameter) and place them on a baking sheet. You should have around 20-24 meatballs.

      Sear (optional): Optional step to enhance flavor—heat a skillet over medium heat and lightly brown the meatballs for 2-3 minutes on each side, then transfer to the Crockpot. (If skipping this step, simply add raw meatballs directly to the Crockpot).

        Add Veggies and Broth: To the Crockpot, add the diced tomatoes, chopped onion, sliced carrots, chopped celery, diced zucchini, and frozen spinach. Pour in the chicken or vegetable broth.

          Cook the Soup: Cover the Crockpot and cook on low for 6-8 hours or high for 3-4 hours, until the vegetables are tender and the meatballs are cooked through.

            Add Pasta: About 30 minutes before serving, add the small pasta to the soup. If needed, adjust the liquid by adding more broth or water as the pasta cooks and absorbs some of the soup.

              Season and Serve: Taste the soup and adjust the seasonings as needed. Serve hot, garnished with fresh basil leaves and additional Parmesan cheese.

                Prep Time, Total Time, Servings: 15 min | 7-8 hrs | 6 servings