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Slow Cooker Meatball Veggie Soup

Slow Cooker Meatball Veggie Soup

Author: Heidi Boortz
Servings : 4

Ingredients

Slow Cooker Meatball Soup

  • 1 jar marinara 28 oz, no sugar listed in ingredients
  • 4 cup vegetable broth no sugar listed in ingredients
  • 1 bag frozen sliced carrots 10 oz
  • 1 bag frozen diced green bell peppers 10 oz
  • 1 cup frozen diced onions
  • 1 bag frozen sliced zucchini or 2 medium fresh if you can't find frozen

Meatballs

  • 1/2 cup onion grated
  • 1 lb ground beef 90% lean or leaner
  • 1 egg lightly beaten
  • 1 Tbsp dried parsley
  • 1 Tbsp bottled minced garlic
  • 1/4 cup parmesan cheese grated
  • 3/4 tsp salt
  • 1/4 tsp pepper
  • 1 1/2 Tbsp extra virgin olive oil

Instructions

Slow Cooker Meatball Soup

  • Combine all ingredients (including browned meatballs from recipe below) in a slow cooker. Cook on low 6 hours or on high 4 hours. 6-8 servings.

Meatballs

  • Mix all ingredients except oil just until they are well combined. Do not overmix.
  • Form into 8 medium balls, a little larger than a golf ball. It's easiest to just divide the meat into 8 parts as evenly as possible and then form balls from each portion.
  • Heat oil in large skillet. Add meatballs, gently, and brown on all sides. Remove from heat. You do NOT need to cook the meatballs all the way through. They will finish cooking in the slow cooker.
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