Description
A comforting and flavorful Crockpot Italian Meatball Soup with Pasta, perfect for chilly evenings and family gatherings.
Ingredients
Scale
- 1 lb ground beef
- 1 lb Italian sausage
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 4 cloves garlic, minced
- 1 medium onion, diced
- 1 can (14.5 oz) diced tomatoes
- 4 cups chicken broth
- 1 cup small pasta (like ditalini or elbow)
- 2 teaspoons Italian seasoning
- 1/4 cup fresh basil, chopped (optional for garnish)
- Salt and pepper to taste
- 1 tablespoon olive oil (for sautéing)
Instructions
- Prepare the meatballs by combining ground beef, Italian sausage, breadcrumbs, Parmesan cheese, minced garlic, salt, and pepper in a large bowl. Form into small meatballs.
- Brown the meatballs in a skillet with olive oil over medium heat until browned on all sides, about 5-7 minutes. Set aside.
- Sauté the diced onion in the same skillet until translucent and fragrant, about 3-4 minutes.
- In a crockpot, combine the browned meatballs, sautéed onion, diced tomatoes, chicken broth, Italian seasoning, and additional salt and pepper. Stir to combine.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours until meatballs are cooked through.
- About 30 minutes before serving, add the pasta to the crockpot, ensuring it is submerged. Cover and continue cooking until pasta is tender.
Notes
- For gluten-free, use gluten-free breadcrumbs and pasta.
- For vegetarian, substitute meat with plant-based meatballs or beans.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To freeze, do so before adding pasta to maintain freshness.
- Prep Time: 30 minutes
- Cook Time: 6-8 hours on low or 3-4 hours on high
- Category: Soup
- Method: Crockpot
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg
Keywords: Crockpot, Italian, Meatball, Soup, Pasta