Figuring out weeknight dinners can be a real chore, especially with picky kids in the mix. This easy slow cooker recipe is a perfect solution. It’s chock full of aromatic vegetables, filling meatballs and delicious flavor. It’s the kind of meal the whole family will love, from the pickiest of kids to the busiest of adults.
To make this even heartier, you can add pasta, either cooked separately (got leftovers?) or cooked right in the slow cooker. To cook it in the slow cooker along with the soup, add small pasta to the slow cooker about 30 minutes before it is finished cooking. The pasta should be tender by the time the cooking is finished.
Slow Cooker Italian Meatball Soup
IngredientsFor the meatballs:1 cup breadcrumbs
3/4 cup milk
2 pounds Italian sausage, casings removed if necessary
2 large eggs, lightly beaten
1/2 cup grated Parmesan cheese
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
For the soup: 6 cups beef, chicken, or vegetable broth
1 (28-ounce) can diced tomatoes
1 onion, diced
2 garlic cloves, minced
2 carrots, diced
2 celery ribs, diced
1 teaspoon Italian seasoning
Directions1. Preheat the oven to 400 F. Line a baking sheet with aluminum foil or parchment paper.
2. In a large mixing bowl, combine the breadcrumbs and milk and let stand for 5 minutes to allow the crumbs to absorb the milk. Add the sausage, eggs, cheese, salt, and pepper and mix well. Form the mixture into 1-inch balls, arranging them as they are formed on the prepared baking sheet.
3. Bake the meatballs until browned and cooked through, about 25 minutes.
4. Transfer them to the slow cooker.
5. Stir in the broth, tomatoes, onion, garlic, carrots, celery and Italian seasoning. Cover and cook on low for 8 hours.
Serve hot, garnished with additional Parmesan cheese, if desired.
