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Slow Cooker Meatball Soup

This dish is a hearty soup featuring tender meatballs simmered in a flavorful broth. Using slow cooking as the primary method, the meatballs absorb the savory seasonings, resulting in a stew with a rich texture and a clear, inviting appearance with floating meatballs and vegetables throughout.
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Prep Time 20 minutes
Cook Time 6 minutes
Total Time 6 minutes
Servings: 4
Course: Main Course
Cuisine: Comfort Food
Calories: 350
Ingredients Equipment Method

Ingredients
  

  • 1 pound ground beef preferably lean
  • 1 cup bread crumbs plain or Italian seasoned
  • 1 large egg lightly beaten
  • 2 cloves garlic minced
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • 4 cups vegetable or chicken broth preferably low sodium
  • 1 cup diced carrots
  • 1 cup diced celery
  • 1 cup chopped onions

Equipment

  • Slow cooker
  • Mixing bowl

Method
 

  1. Combine ground beef, bread crumbs, beaten egg, minced garlic, dried thyme, salt, and pepper in a mixing bowl. Mix gently until just combined, then shape into small meatballs about 1 inch in diameter.
  2. Place the meatballs on a plate or tray and set aside. In your slow cooker, pour in the broth and add diced carrots, celery, and chopped onions.
  3. Gently add the meatballs into the slow cooker, making sure they’re submerged in the broth and vegetables. Cover with the lid and set to low heat.
  4. Cook uncovered for about 5-6 hours, or until the meatballs are cooked through and the flavors meld. The broth will become rich and fragrant, with the meatballs maintaining a tender, juicy texture.
  5. Check the seasoning and adjust with salt and pepper as needed. If desired, sprinkle fresh herbs at the end for added flavor.
  6. Serve the soup hot, ladling the broth with meatballs and vegetables into bowls. Enjoy the warm, hearty flavors with crusty bread or a simple side.