Slow Cooker Italian Meatball Soup
This Slow Cooker Italian Meatball Soup is a deliciously hearty soup with homemade mini meatballs and lots of veggies! It's a flavorful soup that's a set it and forget it meal that's perfect for those busy weeknights!
Ingredients
Meatballs
- 1 lb. groundbeef
- 1/2 cup Italian panko crumbs
- 4 Tbsp. grated parmesan cheese
- 1 Tbsp. dried parsley
- 2 cloves garlic, finely minced
- 2 large eggs, lightly beaten
- 4 Tbsp. milk
- 2 1/2 tsp. Italian seasoning
- 1 1/2 tsp. coarse kosher salt
- 1 tsp. pepper
Soup
- 2 Tbsp. olive oil
- 1 1/2 cups chopped yellow onion
- 1 1/2 cups peeled and chopped carrots
- 1 cup chopped celery
- 3 cloves garlic, finely minced
- 2 tsp. dried oregano
- 1 tsp. Italian seasoning
- 1/2 tsp. pepper
- 6 cups low-sodium beef broth
- 1 28-oz. can chopped tomatoes in puree, I use Tuttoroso San Marzano
- 2 cups, fresh spinach leaves, rinsed, stems removed and juienned
- 1/4 cup grated Parmesan cheese
Instructions
Meatballs
- In a medium bowl you'll combine all meatball ingredients and mix thoroughly. Form the meatballs using a small scoop. Place on a parchment-lined baking sheet and then place in refrigerator. The meatballs will cook right in your slow cooker later in the recipe.
Soup
- Heat your olive oil over medium heat and saute your onions, carrots and celery for 3-4 minutes. You can sauté right in your slow cooker if your slow cooker has a sauté function. If not, sauté in a skillet on your stove and then add to your slow cooker.
- Add your garlic, spices and tomatoes to your slow cooker followed by your beef broth. Mix everything together and then cover the slow cooker and cook on low until your veggies are tender, about six hours.
- Remove the lid to the slow cooker and increase the heat to high and add in your meatballs. Continue to cook for another hour.
- After one hour add in your spinch and grated parmesan and continue to cook for just another few minutes until the spinach is wilted. I like to taste my soup and season more with salt and pepper if needed. Serve with additional grated parmesan cheese, if desired.
Notes
As mentioned above, if your slow cooker has a sauté function just cook your veggies for 4-5 minutes over medium heat right in the slow cooker, if not you can cook them in a skillet over medium heat on your stovetop.
I love to serve this soup with homemade garlic bread and extra grated parmesan cheese and a glass of red wine.