Description
Crockpot Italian Meatball Soup is the ultimate comfort food for those busy days when you need something wholesome, warming, and deeply satisfying. This slow-cooked, rustic soup features tender meatballs, vibrant diced vegetables, and pasta simmered in a rich, tomato-kissed beef broth. It is a hearty, nutrient-dense meal that is perfectly suited for busy families, offering a gentle, restorative dinner that tastes like it has been simmering for hours. Simple, nourishing, and refined, it is a timeless addition to any kitchen repertoire.
Ingredients
1 lb lean ground beef
1/2 cup breadcrumbs
1/4 cup chopped fresh parsley
1/4 cup grated Parmesan cheese
1 large egg
8 cups low-sodium beef broth
1 can (14.5 oz) petite diced tomatoes
2 carrots, chopped
2 celery stalks, chopped
1 medium onion, diced
2 cloves garlic, minced
1 tablespoon Italian seasoning
1 cup small pasta (like ditalini or mini shells)
2 cups fresh baby spinach
Salt and black pepper to taste
Instructions
In a bowl, mix ground beef, breadcrumbs, parsley, Parmesan, and egg until combined; shape into bite-sized meatballs.
Place the carrots, celery, onion, and minced garlic into the slow cooker.
Add the beef broth, diced tomatoes, and Italian seasoning to the slow cooker and stir well.
Add the meatballs softly into the broth mixture.
Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours.
About 30 minutes before serving, stir in the pasta and cook until tender.
Stir in the fresh spinach just before serving until wilted.
Season with salt and pepper to taste.
Notes
You can use pre-made frozen beef meatballs to save even more time. For a gluten-free version, use gluten-free pasta and substitute breadcrumbs with almond flour or a gluten-free breadcrumb alternative. Store leftovers in an airtight container for up to 3 days in the refrigerator.