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+ servings
bowl of soup
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5 from 1 vote

Slow Cooker Vegetable and Meatball Soup

This AMAZING Slow Cooker Vegetable and Meatball Soup comes together in a snap and is a healthy and hearty meal!
Course: dinner
Cuisine: Italian
Keyword: mealtball soup
Servings: 8
Calories: 417kcal
Author: Lisa Longley

Ingredients

  • 1 medium zucchini diced
  • 8 oz sliced mushrooms
  • 1 cup carrots sliced 2 small handfuls of baby carrots
  • 2 garlic cloves minced
  • 6 cups chicken stock
  • 15 oz diced tomatoes with basil and oregano undrained
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 T basil
  • 1/2 T dried parsley
  • 1 pound frozen bite sized fully cooked meatballs (see a note in the post with links to meatball recipes)
  • 2 cups chopped fresh spinach
  • 1 cup small noodles alphabet or orzo
  • shredded parmesan optional

Instructions

  • In the bottom of a slow cooker, combine the meatballs, zucchini, mushrooms, carrots, garlic, chicken stock, diced tomatoes, and spices.
  • Cook on low for 6 to 8 hours or high for 3 to 4 hours.
  • Turn the slow cooker to high and stir in the orzo and chopped spinach and cook for another half hour.
  • Serve with shredded parmesan.

Nutrition

Serving: 1bowl | Calories: 417kcal | Carbohydrates: 20g | Protein: 20g | Fat: 28g | Saturated Fat: 11g | Cholesterol: 61mg | Sodium: 1300mg | Potassium: 299mg | Fiber: 2g | Sugar: 6g | Vitamin A: 72IU | Vitamin C: 6mg | Calcium: 38mg | Iron: 5mg