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Fall Crockpot Meatball Soup

This soup features tender homemade meatballs simmered in a flavorful broth infused with garlic, herbs, and seasonal vegetables. The slow cooker method develops rich, comforting flavors with a hearty yet approachable texture, finished with a vibrant, garnished presentation.
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Prep Time 20 minutes
Cook Time 6 minutes
Total Time 6 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound ground beef
  • 1 cup breadcrumbs plain or seasoned
  • 1 large egg
  • 2 cloves garlic minced
  • 1 tablespoon fresh thyme chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 cups chicken or vegetable broth
  • 1 cup diced carrots fresh or frozen
  • 1 cup diced celery fresh or frozen
  • 1 cup cooked rice or pasta shells optional for added heartiness

Equipment

  • Slow Cooker
  • Mixing bowls

Method
 

  1. In a large mixing bowl, combine ground beef, breadcrumbs, egg, minced garlic, chopped thyme, salt, and black pepper. Mix gently until all ingredients are evenly incorporated.
  2. Form the mixture into small meatballs, about 1 inch in diameter, and place them on a baking sheet or plate for easy transfer.
  3. Layer the meatballs into the slow cooker, spreading them evenly across the bottom.
  4. Pour in the broth, then add diced carrots and celery around the meatballs, distributing them evenly.
  5. Cover the slow cooker with its lid and set to low. Let the soup simmer gently for 6 hours, allowing the flavors to meld and the meatballs to become tender.
  6. Once cooked, carefully ladle the hot soup into bowls, ensuring each serving has several meatballs and plenty of vegetables.
  7. If desired, stir in cooked rice or pasta to add extra heartiness, and season to taste.
  8. Garnish with a sprig of fresh thyme or chopped parsley for a fresh, herbal finish.
  9. Serve the soup hot, enjoying the fragrant aroma and comforting texture of tender meatballs and hearty vegetables.

Notes

For richer flavor, brown the meatballs in a skillet before adding to the slow cooker. Adjust seasoning and vegetables based on what you have available. The soup can be stored in the refrigerator for up to 3 days and reheated easily.