Slow Cooker Meatball Soup

This hearty and easy meatball soup, made with frozen precooked meatballs, is the ultimate weeknight dinner! Packed with 30 grams of protein per bowl, it’s a comforting and satisfying way to stay warm and full.

Course Dinner, Lunch

Cuisine Italian

Keyword crockpot meatball soup, slow cooker meatball soup

Prep Time 6

Cook Time 5

Total Time 5 6

Servings servings

Calories 450kcal

Author Kelli Shallal MPH RD

Equipment

1 Slow Cooker
Ladal

Ingredients

32 ounces frozen meatballs precooked ONLY
1 yellow onion, chopped
3 cloves garlic, minced
2 cans canned diced tomatoes
4 cups chicken or vegetable broth
4 cups water
1 tbsp italian seasonings
8 ounces chickpea pasta
3-4 cups spinach
¼ cup grated parmesan optional garnish
¼ cup fresh parsley and/or basil optional garnish

Instructions

Optional Step 1: Saute onion and garlic in oil until tender. I did not do this and the onions came out tender with a bit of a crunch. We liked it, but if that will bother you then saute them first!
1 yellow onion, chopped, 3 cloves garlic, minced
Combine Ingredients:Add all ingredients (except pasta and greens) to the slow cooker. Stir to combine. Cook on low for 6-8 hours or high for 3-4 hours.
32 ounces frozen meatballs, 2 cans canned diced tomatoes, 4 cups chicken or vegetable broth , 4 cups water , 1 tablespoon italian seasonings
Add Pasta: About 15-20 minutes before serving, stir in the pasta. Cook until the pasta is tender.
8 ounces chickpea pasta
Add Greens: Right before you are ready to serve turn off the slow cooker and add the greens.
3-4 cups spinach
Serve: Ladle soup into bowls, garnish as desired, and serve warm with crusty sourdough bread.
¼ cup grated parmesan , ¼ cup fresh parsley and/or basil

Notes

To Store Slow Cooker Meatball Soup:

Allow the soup to cool to room temperature before storing it. Transfer the soup to an airtight container. Store in the refrigerator for up to 4 days.

Reheating: Reheat on the stovetop over medium heat or in the microwave. Add a splash of broth or water if the soup has thickened.

To Freeze Slow Cooker Meatball Soup:

I don't recommend freezing this soup. While it may be technically safe to freeze and reheat cooked food multiple times, that doesn't mean you should. My general rule is that once a food is frozen, that's it. Since we used pre-cooked frozen meatballs (i.e., food that has been cooked and then frozen), the meatballs have already been frozen once. It's not ideal to pop them in the freezer again, tempting food safety, texture, and quality fates. Not to mention, the pasta probably won't hold up in the freezer anyway. So, again, I'd skip freezing this one.

Nutrition