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Easy Fall Crockpot Meatball Soup

A warm and hearty soup made with tender meatballs and fresh vegetables, perfect for chilly autumn evenings.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 300
Ingredients Method Notes

Ingredients
  

Meatballs and Broth
  • 1 pound meatballs (frozen or homemade) Use your preferred type of meatballs
  • 4 cups beef broth Can substitute with vegetable broth for a vegetarian option
  • 1 can diced tomatoes (14 oz) Adds flavor and body to the soup
Vegetables
  • 1 cup carrots (sliced) Fresh or frozen works
  • 1 cup celery (sliced)
  • 1 medium onion (chopped)
  • 2 cloves garlic (minced)
Seasonings
  • 1 teaspoon Italian seasoning For a herby flavor
  • to taste Salt and pepper Adjust based on preference
  • optional fresh parsley for garnish Enhances presentation and flavor

Method
 

Preparation
  1. Start by chopping the vegetables: dice the onion, slice the carrots and celery, and mince the garlic.
  2. In your crockpot, put the frozen or homemade meatballs at the bottom, followed by the sliced carrots, celery, onion, and minced garlic.
Cooking
  1. Pour in the beef broth and add the diced tomatoes, which will form the delicious base of the soup.
  2. Sprinkle in the Italian seasoning, and add salt and pepper to taste. Give everything a gentle stir.
  3. Cover and set your crockpot on low for about 6-8 hours or high for 3-4 hours.
Serving
  1. Once cooked, taste and adjust the seasoning if necessary. Serve hot, garnished with fresh parsley if desired, alongside crusty bread.

Notes

Store leftovers in an airtight container in the fridge for up to 3-4 days. This soup freezes well for up to 3 months.