Meatball Soup – Meatballs are comforting but they are even better when added to a hearty, filling soup. This crockpot meatball soup is the ultimate wholesome family dinner that everyone will rave about.
The combination of homemade meatballs and pasta makes this comforting dinner dish a real standout, whether served as a weeknight meal or part of a special gathering. It’s the kind of well-loved comfort food that brings everyone to the table to enjoy.
This post is about how to make Crockpot Meatball Soup.
MEATBALL SOUP
This Crockpot Meatball Soup is the ultimate dump-and-go dinner for busy families. With just a few minutes of prep, you can toss everything into your slow cooker in the morning and come home to a hearty, filling, and comforting meal that everyone will love. Juicy meatballs simmer all day in a rich, savory broth with tender vegetables and pasta, creating a wholesome one-pot dish that warms you from the inside out.
WHY YOU WILL LOVE THIS RECIPE
Hearty, Comforting and Filling. It’s packed with tender meatballs, flavorful broth, and wholesome vegetables that simmer together to create a rich, satisfying meal. The slow cooking process allows the flavors to meld beautifully, making every bite warm and savory. It’s the kind of comfort food that feels like a hug in a bowl—perfect for cozy nights or when you need something simple and nourishing.
Dump-And-Go Dinner. Perfect for busy weeknights, this soup is both convenient and satisfying—no standing over the stove required. It’s an easy way to get a balanced, home-cooked meal on the table with minimal effort, and leftovers taste even better the next day. Serve it with a slice of crusty bread for the ultimate cozy family dinner
INGREDIENTS NOTES
Here’s everything you need to make this hearty meatball soup!
MEATBALLS:
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¾ lb ground beef
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¾ lb ground pork
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¾ cup panko breadcrumbs
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¾ cup finely grated parmesan cheese
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½ cup finely grated onion
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½ cup finely chopped fresh parsley
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1 egg
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4 cloves garlic, minced
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1 ½ teaspoons Italian seasoning
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¾ teaspoon salt
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½ teaspoon black pepper
SOUP:
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4 ribs celery, chopped
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3 medium carrots, chopped
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1 medium onion, chopped
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3 cloves garlic, minced
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6-8 cups beef broth
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28 oz can petite diced tomatoes, undrained
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½ tablespoon Worcestershire sauce
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2 teaspoons Italian seasoning
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Salt and pepper, to taste
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1 bay leaf
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1 cup dried ditalini pasta
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4 cups baby spinach
WHAT TO SERVE IT WITH:
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Grated parmesan cheese, fresh chopped parsley, red pepper flakes
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Bread or side salad
EQUIPMENT NEEDED:
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Large rimmed baking sheet
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Parchment paper
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Mixing bowls
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6 quart crockpot
HOW TO MAKE CROCKPOT MEATBALL SOUP
Preheat oven to 400°F and line a rimmed baking sheet with parchment paper.
In a large mixing bowl, gently mix together the meatball ingredients until just combined.
Roll small 1 ¼ inch meatballs and place them onto the prepared baking sheet.
Bake meatballs for 16-18 minutes, flipping halfway through, until lightly browned. Don’t worry if it’s not fully cooked through, it will continue to cook in the soup.
Transfer the cooked meatballs into the crockpot and add the celery, carrots, onion, garlic, beef broth, petite diced tomatoes with liquid, Worcestershire sauce, Italian seasoning, salt and pepper. Top with bay leaf.
Cover and cook for 6-8 hours on low or 3-4 hours on high, or until the meatballs reach a minimal internal temperature of 145°F.
In the last hour of cooking, add the dried pasta and cook until pasta is tender.
Add the fresh spinach leaves and cook until wilted.
SUBSTITUTIONS/VARIATIONS:
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You can use your own homemade meatball recipe or use prepared store bought meatballs from the freezer aisle of the grocery store. You can place the cooked meatballs in the crockpot while frozen and adjust the cooking time if needed.
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You can make the meatballs with other meats like ground italian sausage, ground turkey, or ground chicken. I mixed ground beef with ground pork and added my own seasonings.
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You can use other pasta like macaroni, fusilli, rotini, farfalle, or even orzo.
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You can add 1-2 tablespoons tomato paste if you want a thicker tomato sauce. Or you can use a 24-32 oz jar of pasta sauce instead of canned petite diced tomatoes.
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Make the soup creamy by adding a little heavy cream and some shredded cheese during the last 30 minutes of cooking.
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You can add bell peppers, mushrooms, and zucchini, or frozen mixed vegetables at the start of cooking.
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You can add beans to make it even more filling.
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You can sub kale instead of spinach if you prefer it. Or you can use a mixture of the two.
STORAGE AND REHEATING:
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Refrigerate leftovers in a sealed container for 3 or 4 days.
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Reheat on the stovetop over medium heat until heated through.
Crockpot Meatball Soup
Meatball Soup - Meatballs are comforting but they are even better when added to a hearty, filling soup. This crockpot meatball soup is the ultimate wholesome family dinner that everyone will rave about.
Ingredients
Equipment
Method
- Preheat oven to 400°F and line a rimmed baking sheet with parchment paper.
- In a large mixing bowl, gently mix together the meatball ingredients until just combined.
- Roll small 1 ¼ inch meatballs and place them onto the prepared baking sheet.
- Bake meatballs for 16-18 minutes, flipping halfway through, until lightly browned. Don’t worry if it’s not fully cooked through, it will continue to cook in the soup.
- Transfer the cooked meatballs into the crockpot and add the celery, carrots, onion, garlic, beef broth, petite diced tomatoes with liquid, Worcestershire sauce, Italian seasoning, salt and pepper. Top with bay leaf.
- Cover and cook for 6-8 hours on low or 3-4 hours on high, or until the meatballs reach a minimal internal temperature of 145°F.
- In the last hour of cooking, add the dried pasta and cook until pasta is tender.
- Add the fresh spinach leaves and cook until wilted.
PIN IT FOR LATER!
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