Ah, the aroma of simmering Italian meatballs in a rich, flavorful broth – there’s nothing quite like it on a chilly evening. This slow cooker Italian meatball soup recipe takes this classic comfort food and elevates it to new heights, allowing the flavors to meld beautifully over low heat, resulting in a deeply satisfying and effortless meal. Forget slaving over a hot stove; let your slow cooker do the work while you enjoy the day!
What Makes This Slow Cooker Italian Meatball Soup Recipe Special?
This isn't your average meatball soup. We've focused on building layers of flavor, using high-quality ingredients, and incorporating techniques that maximize the tenderness of the meatballs and the depth of the broth. We're not just throwing ingredients in a pot; we're crafting a culinary experience. The slow cooking process allows the meatballs to absorb the rich flavors of the broth, resulting in unbelievably juicy and tender meatballs. The vegetables soften beautifully, releasing their sweetness into the soup, creating a harmonious blend of textures and tastes.
Ingredients You'll Need:
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For the Meatballs:
- 1 lb ground beef (80/20 blend recommended)
- 1/2 lb ground pork
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg, lightly beaten
- 1/4 cup chopped fresh parsley
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Salt and pepper to taste
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For the Soup:
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 28 ounces crushed tomatoes
- 15 ounces diced tomatoes
- 6 cups beef broth
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- Fresh parsley, for garnish (optional)
- Cooked pasta (optional, for serving)
Step-by-Step Instructions:
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Prepare the Meatballs: In a large bowl, combine all the meatball ingredients. Gently mix until just combined; be careful not to overmix. Roll the mixture into 1-inch meatballs.
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Sauté the Vegetables: Heat the olive oil in a large skillet over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
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Combine in the Slow Cooker: Transfer the sautéed vegetables to your slow cooker. Add the crushed tomatoes, diced tomatoes, beef broth, oregano, basil, red pepper flakes (if using), salt, and pepper.
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Add the Meatballs: Gently place the meatballs into the slow cooker, ensuring they are submerged in the liquid.
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Slow Cook: Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the meatballs are cooked through and the soup has thickened slightly.
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Serve: Ladle the soup into bowls. Garnish with fresh parsley, if desired, and serve with cooked pasta, if you like.
Frequently Asked Questions (FAQs)
Can I use different types of ground meat?
Yes! You can experiment with different ground meats, such as turkey or a combination of ground beef and Italian sausage. Just keep the total amount of ground meat around 1.5 lbs.
How do I know when the meatballs are cooked through?
The meatballs are cooked through when they are no longer pink in the center and are firm to the touch. You can also cut one open to check.
Can I make this soup ahead of time?
Yes! This soup tastes even better the next day! Store leftovers in an airtight container in the refrigerator for up to 3 days.
Can I freeze this soup?
Yes, this soup freezes well. Allow it to cool completely before freezing in airtight containers for up to 3 months.
What kind of pasta goes best with this soup?
Small pasta shapes like ditalini, small shells, or even broken spaghetti work well in this soup.
This slow cooker Italian meatball soup is a true crowd-pleaser. Its rich, comforting flavors and effortless preparation make it a perfect weeknight meal or a satisfying weekend dish. Enjoy!
