Fall Crockpot Meatball Soup
Fall Crockpot Meatball Soup is a hearty dish made by slow cooking seasoned meatballs with seasonal vegetables, tomatoes, and herbs. The slow cooking process results in tender meatballs and a flavorful broth with a comforting, rustic appearance. The final dish is a warm, chunky soup with a vibrant tomato base and soft, juicy meatballs.
Equipment
- Slow Cooker
- Ladle
Ingredients
- 1.5 pounds ground beef for meatballs
- 1 cup breadcrumb for binding the meatballs
- 1 large egg to help hold meatballs together
- 2 cloves garlic minced
- 1 teaspoon dried thyme
- 1 can (14.5 oz) diced tomatoes undrained
- 4 cups chicken broth
- 2 carrots carrots sliced
- 2 stalks celery chopped
- 1 small onion diced
- 1 cup kale chopped, optional
- Salt and pepper to taste
Instructions
- Combine ground beef, breadcrumb, egg, minced garlic, dried thyme, and a pinch of salt and pepper in a large mixing bowl. Mix gently until everything is evenly incorporated, being careful not to overmix. Form mixture into small meatballs about 1 inch in diameter and set aside.
- Place the prepared meatballs in the slow cooker evenly, making sure they aren’t crowded to ensure even cooking.
- Add diced tomatoes, chicken broth, sliced carrots, chopped celery, and diced onion to the slow cooker. Stir gently to combine, ensuring the vegetables are submerged in the broth.
- Cover the slow cooker with the lid and set to low heat. Let the soup simmer for about 4 hours until the meatballs are cooked through and the vegetables are tender, filling the house with a rich, savory aroma.
- Once cooking time is up, open the lid and add chopped kale if desired. Stir gently and let it wilt for about 5 minutes, allowing the greens to soften and absorb flavors.
- Use a ladle to serve the hearty soup into bowls, ensuring each portion contains tender meatballs and a mix of vegetables. Adjust salt and pepper seasoning to taste before serving.
Notes
For extra flavor, add a splash of Worcestershire sauce or soy sauce to the broth. Store leftovers in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave.