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Slow Cooker Meatball Soup

Warm up with this hearty Slow Cooker Meatball Soup, featuring tender meatballs, nutritious vegetables, and a savory broth perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb meatballs (beef, turkey, or chicken; make sure they are halal) Choose halal meat for inclusivity.
  • 6 cups beef or chicken broth Use low-sodium if preferred.
  • 1 cup diced carrots Diced small for quicker cooking.
  • 1 cup diced celery
  • 1 cup diced onion
  • 1 can (14.5 oz) diced tomatoes
  • 2 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste
  • Fresh parsley for garnish

Method
 

Preparation
  1. Begin by dicing the carrots, celery, and onion. The smaller you dice them, the quicker they’ll cook and become tender!
Cooking
  1. In your slow cooker, combine the diced carrots, celery, onion, diced tomatoes, minced garlic, beef or chicken broth, meatballs, Italian seasoning, salt, and pepper.
  2. Stir everything well to distribute the ingredients evenly. Cover and set your slow cooker to low heat for 6-8 hours, or high heat for 3-4 hours.
Serving
  1. Once finished, give the soup a good stir before serving. Ladle into bowls, garnish with fresh parsley, and enjoy!

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Soup can last in the freezer for up to 3 months. Reheat on stove for best texture.