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Crockpot Vegetable Soup with Chicken Meatballs Recipe

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★★★★★

4.9 from 94 reviews

This Crockpot Vegetable Soup with Chicken Meatballs is a hearty and comforting slow-cooked meal perfect for any day. Loaded with tender vegetables and flavorful, juicy chicken meatballs, it combines classic Italian seasoning with a medley of fresh and frozen veggies in a savory chicken broth. Easy to prepare and ideal for batch cooking, this soup offers a nourishing, warm dish that’s perfect for lunch or dinner.

Ingredients

Scale

Soup Base

  • 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

Meatballs

  • 1 pound lean ground chicken
  • ⅓ cup plain unseasoned Panko breadcrumbs
  • ¼ cup freshly grated Parmesan cheese (plus more for serving)
  • 1 large egg

For Serving

  • 2 ½ tablespoons chopped fresh flat-leaf parsley

Instructions

  1. Sauté Onion and Garlic: Heat 1 tablespoon of olive oil in a large nonstick skillet over medium-high heat. Add the diced onion along with ¼ teaspoon salt and ¼ teaspoon black pepper. Cook, stirring often, until the onions are soft and golden, about 6 minutes. Add the minced garlic and cook for an additional minute until fragrant.
  2. Divide Onion Mixture: Scoop half of the cooked onion and garlic mixture into a large mixing bowl to flavor the meatballs. Place the other half directly into the slow cooker.
  3. Add Vegetables and Broth to Slow Cooker: Into the slow cooker, pour in the chicken broth, carrots, zucchini, peas, green beans, corn, celery, diced tomatoes, the remaining ¼ teaspoon salt and pepper, and the Italian seasoning. Stir gently to combine.
  4. Prepare Meatball Mixture: To the mixing bowl with half of the onion and garlic, add the ground chicken, Panko breadcrumbs, Parmesan cheese, egg, and the remaining salt and pepper. Mix just until combined to avoid tough meatballs. Shape into approximately 1 ¼ inch meatballs.
  5. Brown Meatballs: Using the same skillet, add the remaining tablespoon of olive oil (no need to clean the skillet). Brown the meatballs on all sides for about 5–6 minutes total. They don’t need to be cooked through at this point.
  6. Add Meatballs to Slow Cooker: Carefully place the browned meatballs into the soup in the slow cooker, gently nestling them in without stirring thoroughly so they maintain shape.
  7. Cook in Slow Cooker: Cover and cook on HIGH for 3 to 4 hours, until the meatballs reach an internal temperature of 165°F and the vegetables are tender.
  8. Serve: Once done, garnish with chopped fresh parsley and extra Parmesan cheese if desired. Ladle into bowls and enjoy.

Notes

  • Do not overmix the meatball mixture to keep meatballs tender.
  • You can substitute frozen vegetables with fresh ones according to season and preference.
  • Browning meatballs before adding to the slow cooker enhances flavor and texture but can be skipped for convenience.
  • Make sure meatballs reach an internal temperature of 165°F for safety.
  • Leftovers store well in the refrigerator for up to 3 days or can be frozen for longer storage.

Keywords: crockpot vegetable soup, chicken meatballs, slow cooker soup, healthy soup, easy dinner, low fat soup, Italian seasoning soup

Find it online: https://freshrecipehub.com/crockpot-vegetable-soup-with-chicken-meatballs-recipe/