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Slow Cooker Meatball Soup

Slow cooker meatball soup in a white bowl topped with fresh parsley and grated Parmesan cheese
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A hearty and comforting slow cooker meatball soup with tender beef meatballs, mini pasta, and fresh vegetables simmered in a rich tomato broth. The perfect set-it-and-forget-it dinner for busy weeknights.

Ingredients

Scale
  • 1 lb frozen beef meatballs
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 can (28 oz) crushed tomatoes
  • 4 cups beef broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup uncooked mini pasta (ditalini or orzo)
  • Fresh parsley, chopped (for garnish)
  • Grated Parmesan cheese (for serving)

Instructions

  1. Heat olive oil in a large skillet over medium-high heat. Add frozen meatballs directly from frozen and cook, turning occasionally, until browned on all sides, about 5 minutes. They do not need to be cooked through. Set aside.
  2. In the same skillet, add the diced onion, carrots, and celery. Cook over medium heat until the onion is translucent and carrots begin to soften, about 5 to 7 minutes. Add the minced garlic and stir for 1 minute until fragrant.
  3. Transfer the sauteed vegetables and browned meatballs to the slow cooker. Scrape in any browned bits from the bottom of the skillet for extra flavor.
  4. Add the crushed tomatoes, beef broth, dried oregano, dried basil, salt, and black pepper. Stir gently to combine.
  5. Cover and cook on Low for 6 to 7 hours or on High for 3 to 4 hours. Do not lift the lid during cooking.
  6. During the last 30 minutes of cooking, stir in the uncooked mini pasta. Cover and cook until the pasta is just tender and no longer chalky in the center when bitten. Watch closely to avoid overcooking.
  7. Taste and adjust seasoning as needed. Ladle into bowls and garnish with fresh parsley and grated Parmesan cheese.

Notes

  • Browning the meatballs and sauteing the vegetables first is highly recommended for deeper, richer flavor.
  • Do not add the pasta at the start of cooking. It will turn to mush. Add only in the last 30 minutes.
  • To freeze, omit the pasta from the portion being stored. Freeze the broth and meatball base for up to 3 months. Add fresh pasta when reheating.
  • If the soup thickens after the pasta cooks, stir in an additional half cup to one full cup of warm beef broth to reach desired consistency.
  • Raw homemade meatballs can be used. Add them at the beginning of the cook time and ensure they reach 165 degrees F internal temperature before serving.

Nutrition

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