Crockpot Italian Meatball Soup
Experience the comfort of a classic Italian-inspired kitchen without the hours of stovetop labor. This Crockpot Italian Meatball Soup features tender, savory meatballs slow-cooked in a robust, tomato-forward broth with aromatic vegetables, fresh spinach, and delicate pasta. It is the perfect, wholesome solution for busy weeknights, offering a hearty and nutritious meal that feels like a warm hug in a bowl for the whole family.
- Prep Time: 15
- Cook Time: 360
- Total Time: 375
- Yield: 6 servings
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Italian-American
- Diet: Halal
Ingredients
4 ribs celery, finely chopped
3 medium carrots, peeled and sliced into rounds
1 medium yellow onion, diced small
3 cloves garlic, minced
6–8 cups beef broth
28 oz can petite diced tomatoes, undrained
1/2 tablespoon alcohol-free Worcestershire sauce
2 teaspoons Italian seasoning
Salt and black pepper to taste
1 large bay leaf
1 cup dried ditalini pasta
4 cups fresh baby spinach
1 lb prepared halal beef meatballs
Instructions
Place the celery, carrots, onion, and minced garlic into the slow cooker.
Add the meatballs, petite diced tomatoes with their juice, beef broth, Worcestershire sauce, Italian seasoning, bay leaf, salt, and pepper.
Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours.
About 30 minutes before serving, stir in the ditalini pasta.
Five minutes before serving, stir in the fresh baby spinach until just wilted.
Remove the bay leaf and check seasoning before serving hot.
Notes
If using frozen pre-cooked meatballs, ensure they are thawed slightly before adding to the slow cooker for even heating. You can use gluten-free pasta if needed, but cook it separately and add it to the bowls to prevent leftovers from becoming mushy. Store in an airtight container in the refrigerator for up to 3 days.
Find it online: https://cookingwithramsay.com/crockpot-italian-meatball-soup/