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Crock Pot Italian Meatball Soup

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Crock Pot Italian Meatball Soup is a hearty and comforting dish made with tender meatballs, vibrant vegetables, and gluten-free pasta, all simmered in a rich tomato-based broth. This slow cooker recipe is perfect for busy weeknights, offering a flavorful, nutritious, and hands-off meal that the whole family will love.

Ingredients

For the Meatballs:

  • 1 lb lean ground beef
  • 1 egg
  • ¼ cup gluten-free all-purpose flour or breadcrumbs
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp salt
  • ½ tsp black pepper

For the Soup:

  • 1 onion, chopped
  • 2 carrots, diced
  • 1 bell pepper, diced
  • 1 can (28 oz) crushed tomatoes
  • 4 cups chicken broth or beef broth
  • 1 tsp Italian seasoning
  • 2 bay leaves
  • ½ tsp salt (adjust to taste)
  • ½ tsp black pepper
  • 1 cup gluten-free pasta

Instructions

  • Prepare the Meatballs

    • In a mixing bowl, combine ground beef, egg, flour or breadcrumbs, garlic powder, onion powder, salt, and black pepper.
    • Mix well and shape into small meatballs.

  • Sauté the Vegetables

    • In a skillet over medium heat, sauté onions, carrots, and bell peppers until softened.

  • Assemble the Soup

    • In the crock pot, add sautéed vegetables, crushed tomatoes, broth, Italian seasoning, bay leaves, and prepared meatballs.

  • Slow Cook

    • Cook on low for 6-8 hours or high for 3-4 hours, until meatballs are fully cooked.

  • Add the Pasta

    • In the last 30 minutes of cooking, stir in the gluten-free pasta and let it cook until tender.

  • Serve

    • Remove bay leaves and serve hot. Garnish with fresh herbs or grated cheese if desired.

Notes

  • To keep pasta from becoming mushy, add it during the last 30 minutes of cooking.
  • Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.
  • Use pre-made frozen meatballs for an easier version.
  • Make it dairy-free by skipping the cheese garnish.

Find it online: https://recipesbyjanet.com/crock-pot-italian-meatball-soup/