Introduction

This Crockpot Vegetable Soup with Chicken Meatballs is a comforting and nutritious meal perfect for any day. Packed with tender vegetables and flavorful homemade meatballs, it’s an easy, hands-off recipe that delivers big on taste. Cozy up with a warm bowl and enjoy the wholesome goodness.

A white bowl with a thin black rim holds a colorful vegetable meatball soup, featuring three browned meatballs with shredded cheese on top floating in a clear broth, alongside chunky vegetables like sliced orange carrots, green peas, yellow corn, diced tomatoes, green beans, and zucchini slices; a silver spoon rests inside the bowl. The bowl sits on a white marbled surface next to a white portable slow cooker, a block of cheese near a metal grater, and a white plate with torn pieces of crusty bread. The scene is bright and fresh with a red and white striped napkin partially visible. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons olive oil (divided)
1 yellow onion (diced)
1 teaspoon salt (divided)
1 teaspoon freshly cracked black pepper (divided)
3 garlic cloves (minced)
4 cups chicken broth
½ cup chopped carrots
1 cup chopped zucchini (about 1 zucchini)
½ cup frozen peas
½ cup frozen green beans
¼ cup frozen corn
1 stalk celery (sliced)
1 14.5-ounce can diced tomatoes
1 teaspoon Italian seasoning
1 pound lean ground chicken
⅓ cup plain unseasoned Panko breadcrumbs
¼ cup freshly grated Parmesan cheese (plus more for serving)
1 large egg
2 ½ tablespoons chopped fresh flat-leaf parsley (for serving)

Instructions

Step 1: Heat 1 tablespoon of olive oil in a large nonstick skillet over medium-high heat. Add diced onion with ¼ teaspoon salt and ¼ teaspoon pepper. Cook, stirring often, until onions are soft and golden, about 6 minutes. Add minced garlic and cook for 1 more minute until fragrant.
Step 2: Transfer half of the onion mixture to a large mixing bowl for the meatballs. Add the remaining half directly into the slow cooker.
Step 3: In the slow cooker, combine chicken broth, chopped carrots, zucchini, peas, green beans, corn, celery, diced tomatoes, ¼ teaspoon salt, ¼ teaspoon pepper, and Italian seasoning. Stir gently to mix.
Step 4: To the mixing bowl with onions, add ground chicken, Panko breadcrumbs, Parmesan cheese, egg, and remaining salt and pepper. Mix just until combined. Shape the mixture into meatballs about 1 ¼ inches in diameter.
Step 5: Heat the remaining tablespoon of olive oil in the skillet. Brown the meatballs on all sides, about 5–6 minutes total. They do not need to be fully cooked.
Step 6: Gently place the browned meatballs into the slow cooker with the soup, carefully submerging them without stirring.
Step 7: Cover and cook on HIGH for 3–4 hours until meatballs reach an internal temperature of 165°F and vegetables are tender.
Step 8: When ready to serve, top with chopped fresh parsley and a generous sprinkle of Parmesan. Ladle into bowls and enjoy warm.

Tips & Variations

For extra flavor, add a splash of white wine or a squeeze of lemon juice to the soup before serving.
Use ground turkey or beef instead of chicken if preferred.
Add chopped kale or spinach in the last 30 minutes of cooking for extra greens.
For a gluten-free option, substitute Panko breadcrumbs with gluten-free breadcrumbs or crushed almonds.

Storage

Store leftover soup with meatballs in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium heat until warmed through. You can also freeze the soup for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

A white bowl with thin black rim is filled with clear broth soup containing three browned meatballs sprinkled with shredded cheese, surrounded by colorful vegetables like orange carrot slices, green peas, green beans, yellow corn, red diced tomatoes, and zucchini slices; a shiny silver spoon rests inside the bowl. Nearby, a white marbled surface holds a block of yellow cheese with a metal grater on a white plate, a patterned plate with torn pieces of crusty bread, and part of a white slow cooker. A white and red striped cloth is partially visible beneath the bowl photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the meatballs without browning them first?

Yes, you can skip browning to save time, but browning adds extra flavor and helps the meatballs hold together better in the soup.

What if I don’t have a slow cooker?

You can make this soup on the stovetop by simmering it on low heat for about 45 minutes to an hour until the meatballs are cooked through and vegetables are tender.