Fall-Inspired Crockpot Meatball Soup
This hearty soup combines tender meatballs simmered in a flavorful broth infused with fall herbs. It has a thick, velvety texture with chunks of vegetables and juicy meatballs that create a comforting, rustic appearance. The slow-cooking method ensures all flavors meld into a rich, savory dish perfect for cozy evenings.
Equipment
- Slow Cooker
- Skillet
- Knife
- Cutting Board
- Ladle
Ingredients
- 1.5 lb ground beef preferably 80/20
- 1 cup breadcrumbs
- 1/4 cup milk
- 1 large egg
- 2 cloves garlic minced
- 1 tsp dried thyme
- 1/2 tsp dried sage
- Salt and pepper to taste
- 1 medium yellow squash diced
- 2 medium carrots diced
- 1 small onion chopped
- 46 oz chicken broth
- 2 tablespoons tomato paste reduce for less mushiness
- 1 teaspoon crushed red pepper flakes optional
- Fresh parsley to garnish chopped
Instructions
- Combine ground beef, breadcrumbs, milk, egg, minced garlic, thyme, sage, and a pinch of salt and pepper in a large bowl. Mix gently until just combined, then form into small meatballs, about 1 inch in diameter.
- Heat a skillet over medium-high heat and sear the meatballs in batches until they are browned on all sides, about 2-3 minutes each. This step helps develop flavor and texture. Set aside.
- Add chopped onions, carrots, and diced squash to the slow cooker. Pour in the chicken broth and stir in tomato paste along with red pepper flakes if using. This creates a rich, seasonal base for the soup.
- Gently place the browned meatballs into the slow cooker, making sure they are submerged in the broth and vegetables. Cover with the lid and set to cook on low for 4 hours, allowing flavors to meld and meatballs to become tender.
- Once cooked, check for seasoning; add more salt and pepper if needed. The broth should be thickened slightly and infused with the aroma of herbs and simmered meatballs.
- Serve hot, garnished generously with chopped fresh parsley for a burst of color and freshness. The soup is thick, hearty, and perfect for cozy fall evenings.
