Description
A comforting and hearty Crockpot Italian Meatball Soup perfect for chilly evenings and family gatherings.
Ingredients
Scale
- 1 pound ground beef
- 1 pound Italian sausage
- 1/2 cup breadcrumbs
- 1 large egg
- 3 cloves garlic, minced
- 1 medium onion, diced
- 1 can (14.5 oz) diced tomatoes
- 4 cups beef broth
- 2 teaspoons Italian seasoning
- 2 medium carrots, sliced
- 2 stalks celery, sliced
- 1/4 cup fresh basil, chopped (plus extra for garnish)
- Salt and pepper to taste
- Parmesan cheese for serving (optional)
Instructions
- In a large bowl, mix ground beef, Italian sausage, breadcrumbs, egg, minced garlic, salt, and pepper. Form the mixture into small meatballs, about 1 inch in size.
- For added flavor, brown the meatballs in a skillet over medium heat for about 5 minutes, turning occasionally until golden brown (optional).
- Place the diced onion, sliced carrots, and sliced celery at the bottom of the crockpot. Add the browned or raw meatballs on top of the vegetables.
- Add the diced tomatoes (with their juice), beef broth, and Italian seasoning to the crockpot. Stir gently to combine.
- Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours, until the meatballs are cooked through and the vegetables are tender.
- About 15 minutes before serving, stir in the chopped fresh basil.
Notes
- Store leftovers in an airtight container in the refrigerator for 3-4 days.
- For freezing, let the soup cool completely before transferring to freezer-safe containers; it can be stored for up to 3 months.
- Thaw frozen soup in the refrigerator overnight and reheat on the stove or microwave.
- Prep Time: 20 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: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Crockpot, Italian, Meatball, Soup, Comfort Food