Slow Cooker Vegetable Meatball Soup
This one-pot meal is filled with beefy tomato-based broth, fresh vegetables, and hearty meatballs. It is a true "dump and go" dish that will disappear as fast as you can make it!
Servings: 8 servings
Calories: 284kcal
Equipment
- Knife and cutting board
- measuring cups and spoons
Ingredients
- 3 carrots chopped
- 3 celery stalks chopped
- 1 medium onion chopped
- 1 large zucchini chopped
- 1 cup green beans chopped
- 14.5 oz can diced tomatoes with all juices
- 6 oz can tomato paste
- 1 tablespoon dried minced onion
- 1 tablespoon Italian seasoning
- 2 teaspoon garlic powder
- 16 - 24 oz frozen meatballs I use all beef
- 8 cups beef broth
Instructions
- To a greased slow cooker, add 3 carrots, 3 celery stalks, 1 medium onion, 1 large zucchini, 1 cup green beans, 14.5 oz can diced tomatoes , 6 oz can tomato paste, 1 tablespoon dried minced onion, 1 tablespoon Italian seasoning, 2 teaspoon garlic powder, 16 - 24 oz frozen meatballs, and, 8 cups beef broth
- Stir to fully combine
- Cook on low for 6-8 hours or high for 3-4 hours
- Add salt and pepper to taste
Video
Notes
Turkey or chicken meatballs can be used in place of beef meatballs as can a blended veal/beef/pork meatball.
Store-bought or homemade meatballs both work well with this recipe.
Nutrition
Calories: 284kcal | Carbohydrates: 36g | Protein: 21g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.3g | Cholesterol: 54mg | Sodium: 2198mg | Potassium: 1778mg | Fiber: 8g | Sugar: 21g | Vitamin A: 6019IU | Vitamin C: 45mg | Calcium: 152mg | Iron: 7mg
