Crockpot Meatball Soup
Crockpot meatball soup: thawed fully cooked beef meatballs slow cooked with crushed tomatoes, tomato sauce, beef broth, onion, celery and carrots, with ditalini added near the end. Serves 6.
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Ingredients
- 24 ounces frozen beef meatballs 1 package; use fully cooked meatballs and thaw them in the refrigerator first
- 15 ounces crushed tomatoes 1 can
- 8 ounces tomato sauce 1 can
- 6 cups beef broth
- 1/2 onion diced
- 2 stalks celery diced
- 2 carrots peeled and diced
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 1/2 cups ditalini pasta dry; any small pasta works
- fresh parsley chopped, for serving
- 1/2 cup shredded Parmesan cheese for serving
Instructions
- Add the thawed meatballs, crushed tomatoes, tomato sauce, beef broth, onion, celery, carrots, Italian seasoning, salt and pepper to the slow cooker.
- Stir everything together and cover.
- Cook on low for 6 to 8 hours or on high for 3 to 4 hours.
- Stir in the ditalini for the last 30 minutes on low, or the last 15 minutes on high, until tender. If the soup gets too thick, stir in more broth.
- Make sure the soup reads 165F on a food thermometer.
- Ladle into bowls and top with parsley and Parmesan.
Notes
Thaw the meatballs in the refrigerator before they go in. Refrigerate leftovers within 2 hours and eat within 3 to 4 days. Reheat to a rolling boil; not in the slow cooker.
Nutrition
Serving: 1servingCalories: 523kcalCarbohydrates: 44gProtein: 25.7gFat: 27.4gSodium: 2334mgFiber: 4.6gSugar: 9g
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