Go Back

Autumn Spiced Meatball Soup in the Crockpot

This crockpot soup features tender meatballs infused with warming spices and roasted vegetables, simmered in a flavorful broth with a hint of cinnamon. The dish develops a hearty, rustic texture with a vibrant, aromatic appearance, perfect for cozy fall days. The slow cooking process creates a wholesome, comforting meal with well-blended flavors and a rich, inviting look.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 6 minutes
Total Time 6 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 pounds ground beef or turkey for meatballs
  • 1 cup bread crumbs
  • 1 large egg
  • 1 tsp cinnamon ground
  • 2 cloves garlic minced
  • 1 cup roasted vegetables diced (carrots, squash, or zucchini)
  • 4 cups vegetable or chicken broth
  • 1 medium onion diced
  • 2 tbsp olive oil
  • to taste salt and pepper

Equipment

  • Slow cooker
  • Mixing bowl
  • Baking sheet
  • Large spoon or ladle

Method
 

  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Toss diced roasted vegetables on the sheet with a little olive oil, salt, and pepper, then roast for about 20 minutes until tender and slightly caramelized.
  2. In a large mixing bowl, combine ground meat, bread crumbs, egg, ground cinnamon, and minced garlic. Mix gently with your hands until just combined—don’t overmix to keep the meatballs tender.
  3. Shape the mixture into about 1-inch diameter meatballs and place them on the prepared baking sheet. Bake for 15-20 minutes until they’re browned and cooked through, then set aside.
  4. While the meatballs bake, dice the onion finely and sauté it in a little olive oil in a large skillet over medium heat until soft and translucent—about 5 minutes. This releases a sweet aroma and softens the onion nicely.
  5. Add the roasted vegetables to the crockpot along with the sautéed onions. Pour in the broth, then stir gently to combine and create a flavorful base for the soup.
  6. Transfer the baked meatballs to the crockpot, nestling them into the broth and vegetables. Turn the slow cooker to low and cover tightly.
  7. Let the soup simmer on low for 4 to 6 hours. This slow cooking melds the flavors and ensures the meatballs soak up the aromatic broth, developing a tender, rustic texture.
  8. Once ready, taste the broth and adjust seasoning with salt and pepper as needed. Ladle the soup into bowls, making sure each serving gets a meatball and plenty of vegetables.
  9. Garnish with fresh herbs if desired and serve hot, enjoying the comforting aroma and hearty texture of this autumn-inspired soup.

Notes

For a vegetarian version, swap meatballs for plant-based alternatives and use vegetable broth. To add a touch of sweetness, stir in a teaspoon of maple syrup before serving.