Slow Cooker Italian Meatball Soup

$- 1 lb ground beef - 1/2 lb ground pork (optional) - 6 cups chicken or vegetable broth - 1 can diced tomatoes (14 oz) - 1/2 cup breadcrumbs - 1/4 cup grated Parmesan cheese - 1 large egg - 2 cloves garlic, minced - 2 cups fresh spinach - 1 cup carrots, diced - 1 cup zucchini, diced - 1 teaspoon Italian seasoning - Salt and pepper to taste Gathering the right ingredients makes all the difference in this soup. For the main part, I like to use ground beef for its rich flavor. If you want, add ground pork for extra taste. The broth is key, so use either chicken or vegetable broth for depth. Don’t forget the diced tomatoes, which add a nice touch. For the meatballs, breadcrumbs help bind everything together. Parmesan cheese gives a nice salty kick. The egg holds it all in place, while garlic adds a fragrant note. Then, we have our veggies. Fresh spinach adds color and nutrients. Diced carrots bring sweetness, and zucchini gives a nice texture. Italian seasoning ties it all together with flavor. Adjust salt and pepper based on your taste. This list of ingredients makes a hearty soup that warms the soul. - In a large bowl, combine: - 1 lb ground beef - 1/2 lb ground pork (optional) - 1/2 cup breadcrumbs - 1/4 cup grated Parmesan cheese - 1/4 cup fresh parsley, chopped - 1 large egg - 2 cloves garlic, minced - 1 teaspoon Italian seasoning - Salt and pepper to taste Mix all ingredients until they blend well. I usually use my hands for this step. Form small meatballs, about 1 inch in size. You should make around 20 to 25 meatballs. Set them aside on a plate. In your slow cooker, pour in: - 6 cups chicken or vegetable broth - 1 can (14 oz) diced tomatoes (with juice) Stir these ingredients gently to mix them. Now, carefully add the meatballs you formed, making sure not to break them. Next, chop up: - 1 cup carrots, diced - 1 cup zucchini, diced Add the diced vegetables to the slow cooker and stir gently. Cover the slow cooker. Set it to cook on low for 6 to 8 hours or high for 3 to 4 hours. This slow cooking makes the meatballs tender and lets the flavors meld. About 30 minutes before serving, stir in: - 2 cups fresh spinach - 1/2 cup small pasta (like ditalini or orzo) This step ensures the pasta and spinach cook nicely without getting mushy. Before serving, taste the soup and adjust the salt and pepper as needed. To ensure a tender meatball, use a mix of ground beef and pork. The pork adds moisture and flavor. If you only want beef, that works too! Use lean beef for a healthier option. Make sure not to overmix the meat when forming the meatballs. This keeps them soft. You can add more vegetables to boost the soup's taste. Try bell peppers, green beans, or peas. These add texture and color. For herbs, add fresh basil or thyme. A sprinkle of red pepper flakes can spice things up if you like heat. For the best pairing, serve this soup with crusty bread. It soaks up the broth well. Garnish each bowl with grated Parmesan cheese. A few parsley leaves add a nice touch. This makes the dish look inviting and delicious. {{image_2}} You can swap ground beef for turkey or chicken. This change makes the soup lighter. Turkey has a mild taste, while chicken adds a nice flavor. If you want a vegan option, try using lentils or chickpeas for meatballs. You can also blend veggies into the mix for added nutrition. Want to change the pasta? You can use any small pasta. Or try rice for a different twist. If you like heat, add red pepper flakes or hot sauce. For a milder soup, skip the spices or use sweet bell peppers. These choices let you make the soup just how you like it. For gluten-free diets, switch to gluten-free breadcrumbs. This keeps the meatballs soft and tasty. You can also check your broth. Some brands have gluten, so read labels carefully. This way, everyone can enjoy a warm bowl of soup without worries. To keep your soup fresh, follow these steps: - Let the soup cool down to room temperature. - Transfer it into an airtight container. - Store it in the fridge for up to three days. If you want to save it longer, use freezer-safe containers. Make sure to leave some space at the top. This allows for expansion as it freezes. Freezing soup is a great way to save it! Here’s how: - Portion the soup into freezer-safe bags. - Remove as much air as you can before sealing. - Label the bags with the date you froze them. When you want to eat it, thaw it in the fridge overnight. To reheat: - Pour the soup into a pot. - Heat it over medium until hot. Stir occasionally to prevent sticking. How long does the soup last? In the fridge, it lasts about three days. In the freezer, it can last for three months. For reheating, the safest way is on the stove. Heat it over medium heat until it bubbles. You can also use the microwave, but stir it often for even heating. Always check the temperature before serving! You can store this soup for about three to four days. Keep it in an airtight container in the fridge. If you want to save it longer, freeze it. It can last up to three months in the freezer. Just make sure to let it cool before you store it. When you are ready to eat, thaw it overnight in the fridge. Then, reheat it on the stove or in the microwave. Yes, you can make this soup ahead of time. It tastes great after sitting for a day. The flavors blend well, making it even tastier. Prepare the soup and let it cool. Then, store it in the fridge or freeze it. If you freeze it, remember to leave some space in the container for the soup to expand. When you're ready to serve, just reheat it as mentioned before. Serve this soup with some crusty bread or garlic toast. A fresh salad is also a great side. You can add a sprinkle of extra Parmesan on top for more flavor. If you want, serve some breadsticks for a fun touch. You can also pair it with a light drink like sparkling water or iced tea. Each of these options will enhance your meal nicely. You learned how to make a tasty Slow Cooker Italian Meatball Soup. We covered the main ingredients, how to prepare meatballs, and storage tips. You can adjust the soup to fit your taste, too. Remember to try different meats or spices for extra flavor. This soup is flexible and perfect for quick meals or cozy nights. Enjoy creating your own version today!$

Slow Cooker Italian Meatball Soup

Warm up with a bowl of Hearty Italian Meatball Soup that's perfect for any occasion! This homemade soup features tender meatballs, fresh veggies, and rich broth, all simmered to perfection. In just a few steps, you can create a comforting meal that your family will love. Click through to explore the full recipe and elevate your dinner game tonight! #ItalianMeatballSoup #ComfortFood #HomeCooking #SoupRecipes

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Ingredients

1 lb ground beef

1/2 lb ground pork (optional, can be replaced with more beef)

1/2 cup breadcrumbs

1/4 cup grated Parmesan cheese

1/4 cup fresh parsley, chopped

1 large egg

2 cloves garlic, minced

1 teaspoon Italian seasoning

Salt and pepper to taste

6 cups chicken or vegetable broth

1 can (14 oz) diced tomatoes (with juice)

2 cups fresh spinach

1 cup carrots, diced

1 cup zucchini, diced

1/2 cup small pasta (like ditalini or orzo)

Grated Parmesan cheese for serving

Instructions

In a large bowl, combine the ground beef, breadcrumbs, Parmesan cheese, parsley, egg, minced garlic, Italian seasoning, salt, and pepper. Mix until all ingredients are well incorporated.

Form small meatballs (about 1 inch in diameter) and set aside. You should get approximately 20-25 meatballs.

In your slow cooker, add the chicken or vegetable broth and the can of diced tomatoes (with their juice). Stir to combine.

Gently add the prepared meatballs to the slow cooker, trying not to break them.

Add the diced carrots, zucchini, and any additional vegetables you desire. Stir gently to combine.

Cover the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.

About 30 minutes before serving, stir in the fresh spinach and pasta to cook.

Check the seasoning and adjust salt and pepper as necessary before serving.

Prep Time: 20 minutes | Total Time: 7 hours | Servings: 6-8

- Presentation Tips: Ladle the soup into bowls and garnish with a sprinkle of grated Parmesan cheese and a few leaves of fresh parsley for a pop of color. Serve with crusty bread for a complete meal.