Go Back

Crockpot Meatball Soup

This hearty soup combines tender meatballs, simmered in a flavorful tomato and herb broth, cooked slowly in a crockpot. The final dish features juicy meatballs floating in a rich, aromatic broth with a comforting, bowl-ready appearance.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 4 minutes
Total Time 4 minutes
Servings: 6
Course: Main Course
Cuisine: Comfort Food
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 pounds ground beef for meatballs
  • 1 cup bread crumbs
  • 2 large eggs
  • 2 cloves garlic minced
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 1 can diced tomatoes 14 oz
  • 4 cups beef broth
  • 1 medium onion chopped
  • 1 cup carrots diced
  • 1 cup celery diced
  • 1 teaspoon dried basil

Equipment

  • Crockpot
  • Mixing bowl

Method
 

  1. In a mixing bowl, combine ground beef, bread crumbs, eggs, minced garlic, oregano, salt, and pepper. Mix until just combined, taking care not to overmix.
  2. Form the mixture into small, uniform meatballs about 1 inch in diameter and place them on a baking sheet or plate.
  3. Heat a skillet over medium-high heat, and briefly sear the meatballs for about 2 minutes on each side until browned; this adds caramelization and locks in flavor. Alternatively, you can add them directly to the crockpot if you prefer less prep.
  4. Add the diced onions, carrots, and celery to the crockpot, then pour in the beef broth and diced tomatoes with juices. Stir in dried basil for aromatic flavor.
  5. Gently drop the seared meatballs into the crockpot, spacing them evenly in the broth and vegetables.
  6. Cover the crockpot and set to low heat. Let the soup simmer for 3 to 4 hours, until the meatballs are cooked through and the flavors meld, and vegetables are tender.
  7. Once ready, give the soup a gentle stir, taste for seasoning, and adjust salt and pepper if needed. Ladle into bowls, making sure each serving has a few juicy meatballs.

Notes

For a richer flavor, add a splash of Worcestershire sauce or soy sauce. To thicken the soup, stir in a spoonful of tomato paste towards the end of cooking.