Description
A flavorful and hearty soup made with tender meatballs, tomatoes, and fresh vegetables, all simmered together in the crockpot for a comforting meal that’s both easy to make and satisfying. Add some spinach or kale for extra nutrients, and enjoy with grated Parmesan and optional pasta or rice for a complete dish.
Ingredients
Scale
- Frozen or homemade meatballs (about 1-1.5 pounds)
- 1 (14.5-ounce) can diced tomatoes
- 2 tablespoons tomato paste
- 4 cups beef or chicken broth
- 2 carrots, sliced
- 2 celery stalks, diced
- 1 onion, chopped
- 1 zucchini, diced
- 1 tablespoon Italian seasoning
- 3–4 garlic cloves, minced
- Salt and pepper to taste
- 2 cups fresh spinach or kale (optional, added at the end)
- Grated Parmesan cheese for garnish
- Optional: cooked pasta or rice (about 1-2 cups)
Instructions
- Prepare the Soup Base: In the crockpot, combine the meatballs, diced tomatoes, tomato paste, beef or chicken broth, carrots, celery, onion, zucchini, Italian seasoning, garlic, salt, and pepper.
- Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the vegetables are tender and the meatballs are cooked through.
- Add Greens: About 15 minutes before serving, stir in the fresh spinach or kale if using. Allow it to wilt and cook down.
- Optional Add-Ins: If you’re adding pasta or rice, stir it in about 20 minutes before serving to warm it through.
- Serve: Ladle the soup into bowls, garnish with grated Parmesan cheese, and enjoy!
Notes
- If you prefer a lighter soup, you can omit the pasta or rice.
- For extra flavor, you can sauté the onion and garlic before adding them to the crockpot.
- This recipe can be made ahead and stored in the fridge for up to 3 days, or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 3-8 hours (depending on slow cooker setting)
- Category: Soup
- Method: Crockpot/Slow Cooker
- Cuisine: Italian-American