Slow Cooker Italian Meatball Soup Recipe

This Italian meatball soup recipe is warm and comforting, and beyond easy to make. It’s made in a slow cooker,so it’s a hands off dinner recipe, and it uses frozen cocktail sized meatballs and a few simple ingredients. It’s a must make soup recipe!


  • 1 Tablespoon olive oil
  • 2 medium carrots, diced small
  • 2 stalks celery, diced small
  • 1 small onion, diced small
  • 2 Tablespoons tomato paste
  • 4 cloves garlic, minced
  • 1 Tablespoon dried oregano
  • 1/2 teaspoon dried thyme
  • 28 ounces canned crushed tomatoes
  • 2 cups beef bone broth , or organic beef stock
  • 1.5 cups water
  • 1 pound cooked cocktail size Italian meatballs
  • 1/4 teaspoon kosher salt, more or less, to taste
  • 1/2 teaspoon ground black pepper , more or less, to taste



  • Add all ingredients except oil into a 6-quart slow cooker. Stir well to combine. Cover and heat on low for 4-5 hours or high for 3-4 hours.


  • Add oil to a medium, heavy bottomed soup pot over medium-high heat. When oil is shimmering, add carrots, onion and celery. Cook over medium heat 4 to 5 minutes or until vegetables begin to soften, stirring occasionally. Push the vegetables aside to one side of the pan. Add tomato paste; cook and stir 1 to 2 minutes or until tomato paste begins to caramelize.
  • Add garlic and seasonings. Mix well. Stir in tomatoes and stock, and bring to a simmer. Cut meatballs in half and add to soup. Simmer an additional 10 to 12 minutes; season to taste with salt and pepper.


The recipe also calls for 1 1/2 cups of water in addition to the beef broth. I wanted a thicker soup, so I omitted the water.

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