There is NO PREP involved with this Crockpot Meatball Soup. It is easy and so delicious! Great addition to your family dinner rotation.
As I type, I am simultaneously watching the Bates Hotel tv series. I may abruptly start writing about taxidermy and mental illness, so do not be alarmed. On a much more stable note, we had a fun day! We saw the new Peanuts movie, spent quality time together as a family and…uh, Dan and I just DEVOURED the pumpkin pie bars that I will be posting about soon. They are TO DIE FOR.
This soup is a keeper, as well. I made it last weekend and we munched on it for the next few days. It was GOOD. It is one of those recipes that just never gets old, even when you eat it day after day.
One of the things I love about this soup is that there is NO PREP involved. It is easy peasy!
Let your crockpot do the work and you will look like a genius. 🙂
I happened to have leftover ham in my fridge, so I cut that up and threw it in, as well.
Enjoy! Have a GREAT rest of your weekend! Be sure to check out a few of my other crockpot creations!
Easy Crockpot Meatball Soup
Equipment
- Crock Pot
Ingredients
- 22 oz. bag frozen meatballs
- 32 oz. container beef broth
- 2 cups water
- 15 oz. can pinto beans
- 14.5 oz. can diced tomatoes
- 10 oz. package frozen mixed vegetables
- 12 oz. box any kind of pasta cooked to al dente
- Shredded cheddar cheese for topping (if desired)
Instructions
- Place the meatballs, beef broth, water, beans, diced tomatoes and mixed veggies into a large crockpot. Cook for 7 to 8 hours on Low heat or 4 to 5 hours on High heat.
- 20 minutes before soup is done, cook pasta according to package directions. Add to crockpot until warmed through. Ladle into bowls and top with cheese, if desired.
Notes
Cook 7-8 hrs (Low) or 4-5 hrs (High).
Nutrition
Thanks a lot for these- so many good ideas while we have no kitchen!
I definitely understand the not having a kitchen problem, James! It can be tricky, but having a slow cooker is a life saver. Enjoy the recipes!
Megan
I love all of the crockpot recipes, but there are days when I just don’t want to get up early (or at all) to put it together, even when I cook it on high. Having all of the ingredients ready to go on this one certainly saves on prep time. Thanks for that! Also, I’d love your input on crockpots (size, shape, features). If one has the time, IS low better than high? I also always thought I needed the largest oval shape possible (for roasts), but I thought you also don’t want a lot of "dead" space in the pot, so now, I’m thinking a variety of sizes is best. When you offer a crockpot recipe, it doesn’t say the size. Is there "standard" you go by? I know it’s not quite the same, but I have been so frustrated making casserole dishes that don’t give a size, only to find I just poured 3/4 of the mixture into a baking dish that is too small. So, how DO I know what size to use? With all of my questions, maybe a post on selecting the right crockpot would help others, too. Thanks for your time (and wisdom)!
Hi, Those are all good questions. I don’t think there’s a right and wrong answer but it’s good to be aware of as your preparing your meals which is to your point.
I cook with a 6 quart slow cooker and that’s definitely not the largest one out there. You can get 7,8 and 10 quart cookers as well. I don’t feel that space wise or for what I prepare, I need the largest one out there. However, this size doesn’t allow for doubling of a recipe, I’d have to make each batch individually. Most cuts of meat that I prepare also fit well in this size and so I find it’s my preference.
I just want to invite you to our facebook group called "Cooking tips, tricks and hacks". Members can ask questions, weigh in on what works and doesn’t and we provide information on things we’ve learned in the kitchen too. Love to have you join!