Craving a comforting bowl of Italian meatball soup but want to keep things light and easy? This Crock Pot Meatball Zoodle Soup is your answer! We’re simmering juicy, homemade beef meatballs and a garden of fresh vegetables in a savory broth, all in the slow cooker. Swapping traditional pasta for vibrant zucchini noodles makes this a healthy, low-carb meal that doesn’t skimp on flavor. It’s the perfect set-it-and-forget-it dinner for a busy weeknight!
Ingredients
• For the Meatballs
• 2 pounds / 900 g ground beef
• 1/2 cup / 50 g shredded Parmesan cheese
• 1 large egg
• 1/2 cup fresh parsley, chopped
• 6 cloves garlic, crushed
• 1 teaspoon Italian seasoning
• 1 teaspoon dried oregano
• 1 1/2 teaspoons sea salt
• 1/2 teaspoon black pepper
• For the Soup
• 1.5 tablespoons / 22 mL olive oil
• 1 small onion, diced
• 1 carrot, chopped
• 2 ribs celery, chopped
• 1 medium tomato, diced
• 2 cups / 480 mL beef stock
• 4 cups / 960 mL water
• 1 medium zucchini, spiralized
Instructions
1. Directions
2. Prepare the Broth: In the basin of a 6-quart or larger slow cooker, combine the beef stock, water, diced tomato, diced onion, chopped carrot, and chopped celery.2. Mix the Meatballs: In a large mixing bowl, gently combine the ground beef, shredded Parmesan, crushed garlic, egg, fresh parsley, Italian seasoning, oregano, sea salt, and black pepper. Use your hands to mix until just combined.3. Shape and Sear: Form the mixture into uniform 1-inch balls. In a large skillet, heat the olive oil over medium-high heat. Add the meatballs and brown on all sides. They do not need to be cooked through.4. Combine and Cook: Carefully transfer the seared meatballs to the slow cooker with the broth and vegetables.5. Slow Cook to Perfection: Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours.6. Add Zoodles: Stir the spiralized zucchini into the soup during the final 15 minutes of cooking. This will heat them through perfectly without making them mushy.7. Serve: Ladle the hot soup into bowls and serve immediately, garnished with extra Parmesan if desired.
Nutritional Information
• Servings: 10-12
• Calories: 125
• Total Fat: 3 g
• Saturated Fat: 2 g
• Total Carbs: 4 g
• Dietary Fiber: 2.5 g
• Protein: 14 g
Pro Tips
• For the most tender meatballs, mix the with your hands until just combined. Overworking the meat can make them tough.
• Don’t skip the searing step! Browning the meatballs creates a delicious crust and adds a deep, savory flavor to the soup broth.
• To prevent mushy zucchini noodles, add them to the crock pot only during the last 15-20 minutes of the cooking time.
FAQ
Q: Do I have to sear the meatballs before putting them in the crock pot
A: Yes, we highly recommend it. Searing the meatballs creates a delicious crust and adds a deep, savory flavor to the soup broth that you would miss by skipping this step.
Q: How do I keep my zucchini noodles from getting mushy
A: To prevent mushy zoodles, it’s crucial to add them to the slow cooker only during the final 15 minutes of the cooking time. This is just enough time to heat them through without overcooking.
Q: Can I use frozen meatballs for this recipe
A: While this recipe is designed for fresh, homemade meatballs, you can use pre-cooked frozen meatballs as a time-saver. Simply add them directly to the slow cooker with the broth and vegetables at the beginning of the cooking time.
Q: What other vegetables can I add to this soup
A: This soup is very versatile! Feel free to add other vegetables like chopped bell peppers, mushrooms, or spinach. Add heartier vegetables like peppers at the beginning and leafy greens like spinach with the zoodles at the end.
