Slow Cooker Italian Meatball Soup
Tender homemade beef meatballs simmered in a tomato and vegetable broth with small pasta and spinach. A cozy, hands-off slow cooker soup the whole family will eat.
Meatball soup is comfort food in a bowl: soft, garlicky beef meatballs in a tomato broth full of carrots, celery and little pasta.
The meatballs go into the slow cooker raw, so there is no browning step. They cook gently in the broth and stay tender, and they flavor the soup as they cook.
The pasta and spinach go in at the end so they do not turn mushy.
Why You’ll Love This Recipe
- No browning needed
- Meatballs stay soft and juicy
- A full meal in one pot
- Freezes well without the pasta
Ingredient Notes
Meatballs: Use 85 percent lean ground beef. A little fat keeps the meatballs tender during the long cook.
Pasta: Small shapes like ditalini, orzo or small shells are best. Cook them in the soup at the end, or separately if you plan to have leftovers.
See the recipe card below for full measurements.
How to Make Slow Cooker Italian Meatball Soup
Start the soup
Add the onion, carrots, celery, garlic, crushed tomatoes, broth, Italian seasoning and salt to a 6 quart slow cooker and stir.
Make the meatballs
Mix the beef, breadcrumbs, egg, parmesan, garlic, parsley, Italian seasoning, salt and pepper with your hands until just combined. Roll into 1 inch balls, about 24.
Add the meatballs
Gently drop the meatballs into the soup. Do not stir for the first hour so they firm up.
Slow cook
Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the meatballs reach 160°F (71°C).
Add pasta and spinach
Stir in the pasta, cover and cook on HIGH for 15 to 20 minutes until tender. Stir in the spinach until wilted.
Serve
Taste for salt and serve with parmesan and crusty bread.
Tips for the Best Results
- Wet your hands to roll the meatballs without sticking.
- Do not overmix the meat or the meatballs get dense.
- If you want leftovers, cook the pasta separately and add it to each bowl.
- Add a pinch of red pepper flakes for a little heat.
Common Mistakes to Avoid
| Mistake | How to fix it |
|---|---|
| Meatballs fall apart | Do not stir for the first hour while they set. |
| Mushy pasta | Add it only in the last 20 minutes or cook it separately. |
| Bland broth | Season at the end and add more salt if needed. |
Substitutions
- Ground beef: Ground chicken or turkey.
- Ditalini: Orzo, small shells or rice.
- Spinach: Chopped kale, added 30 minutes before the end.
What to Serve With It
- Soft dinner rolls
- Copycat Olive Garden salad
- Garlic bread
- Classic Greek salad
Storage and Reheating
Fridge: Keep for up to 4 days. The pasta will soak up broth, so add a splash of water when reheating.
Freezer: Freeze the soup without pasta for up to 3 months.
Reheat: Warm on the stove over medium heat until hot, adding broth as needed.
Tools That Make This Easier
- 6 quart slow cookerFits the soup and meatballs with room to simmer.Check price on Amazon
- Cookie scoopMakes even meatballs fast.Check price on Amazon
- Soup ladleFor serving.Check price on Amazon
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Slow Cooker Italian Meatball Soup
Tender homemade beef meatballs simmered in a tomato and vegetable broth with small pasta and spinach. A cozy, hands-off slow cooker soup the whole family will eat.
Ingredients
Meatballs
Soup
Instructions
- Add the onion, carrots, celery, garlic, crushed tomatoes, broth, Italian seasoning and salt to a 6 quart slow cooker and stir.
- Mix the beef, breadcrumbs, egg, parmesan, garlic, parsley, Italian seasoning, salt and pepper with your hands until just combined. Roll into 1 inch balls, about 24.
- Gently drop the meatballs into the soup. Do not stir for the first hour so they firm up.
- Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the meatballs reach 160°F (71°C).
- Stir in the pasta, cover and cook on HIGH for 15 to 20 minutes until tender. Stir in the spinach until wilted.
- Taste for salt and serve with parmesan and crusty bread.
Nutrition (per serving)
- Calories
- 390 kcal
- Protein
- 24 g
- Carbohydrates
- 33 g
- Total Fat
- 17 g
- Saturated Fat
- 7 g
- Fiber
- 5 g
- Sugar
- 9 g
- Sodium
- 1150 mg
Nutrition is an estimate per serving without optional sauces, calculated from standard USDA values. It will vary with brands and portion sizes.
Frequently Asked Questions
Do I need to brown meatballs before putting them in the slow cooker?
No. Raw meatballs cook through in the broth and stay tender. Just do not stir them for the first hour.
Can I use frozen meatballs?
Yes. Add about 24 frozen cooked beef meatballs and cook on LOW for 4 to 5 hours. Check the label to make sure they are all beef.
How do I keep the pasta from getting mushy?
Add it in the last 15 to 20 minutes, or cook it separately and add it to each bowl.
Can I make this on the stove?
Yes. Simmer the vegetables and broth for 15 minutes, add the meatballs and simmer 15 minutes, then add the pasta.
