A Bowl of Pure Comfort: Slow Cooker Meatball & Sausage Soup
Craving a meal that’s both incredibly satisfying and ridiculously easy? Look no further! This Slow Cooker Meatball and Kale Soup is the ultimate set-it-and-forget-it dinner. It’s loaded with juicy, homemade meatballs, savory Italian sausage, and nutrient-rich kale, all simmering together in a flavorful broth. This soup is a powerhouse of flavor and is wonderfully filling. Plus, it freezes beautifully, making it a lifesaver for those hectic weeknights when you need a wholesome meal in a hurry. Just grab your large slow cooker and get ready for your house to smell amazing!
Ingredients
• 4 tablespoons olive oil (60 ml), divided
• 1 pound ground beef (450 g)
• ½ pound ground pork (225 g)
• 8 garlic cloves, divided (4 minced, 4 chopped)
• 1 teaspoon dried oregano
• ⅔ cup grated Parmesan cheese (65 g)
• 2 large eggs, lightly beaten
• 1 pound Italian sausage (450 g)
• 1 medium onion, diced
• 10 cups coarsely chopped kale (about 1 large bunch)
• 10 to 12 cups chicken broth (2.4 – 2.8 L)
Instructions
1. Prepare the slow cooker by rubbing the sides and bottom of the stoneware with 1 tablespoon of the olive oil.2. In a large bowl, gently combine the ground beef, ground pork, minced garlic, oregano, Parmesan cheese, and eggs. Be careful not to overmix. Form the mixture into 1½-inch meatballs.3. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Working in batches, brown the meatballs on all sides, about 4 to 6 minutes per batch. Transfer the browned meatballs to the prepared slow cooker. Add the remaining 1 tablespoon of oil for the second batch.4. Add the Italian sausage to the same hot skillet. Cook until browned, breaking it up with a spoon as it cooks, for about 8 to 10 minutes. Use a slotted spoon to transfer the browned sausage to the slow cooker.5. Add the diced onion, chopped garlic, chopped kale, and chicken broth to the slow cooker with the meat. Stir gently to combine.6. Cover and cook on Low for 6 to 8 hours, or on High for 3 to 4 hours, until the kale is tender and the flavors have melded.
Nutritional Information
• PER SERVING:
• Calories: 463
• Fat: 36 g (70%)
• Net Carbs: 6 g (5%)
• Protein: 27 g (23%)
Pro Tips
• for the Best Soup
• Don’t skip the browning step! Searing the meatballs and sausage creates a deep, rich flavor base for the soup that you won’t get otherwise.
• For an extra flavor boost, deglaze the skillet after browning the meat. Pour in a splash of the chicken broth and scrape up all the browned bits from the bottom of the pan, then pour it all into the slow cooker.
• Lacinato (dinosaur) kale holds its texture well during the long cooking time. If you prefer your kale with more of a bite, stir it in during the last 30-60 minutes of cooking.
• Make the meatballs ahead of time! You can form and refrigerate them for up to 24 hours before you plan to cook the soup.
FAQ
Q: Can I use frozen meatballs for this soup
A: Yes, you can use pre-cooked frozen meatballs to save time. We still recommend browning them in the skillet as directed in the recipe to develop a rich flavor before adding them to the slow cooker.
Q: How do I store and reheat this meatball soup
A: Store leftover soup in an airtight container in the refrigerator for up to 4 days. For longer storage, let the soup cool completely and freeze it for up to 3 months. Reheat gently on the stovetop until warmed through.
Q: Is it necessary to brown the meatballs and sausage first
A: For the best flavor, we highly recommend not skipping the browning step. Searing the meat creates a deep, rich flavor base through the Maillard reaction that you won’t achieve by simply adding the raw meat to the slow cooker.
Q: What can I serve with this sausage and kale soup
A: This hearty slow cooker meatball and sausage soup is a full meal on its own, but it pairs wonderfully with crusty bread for dipping, a simple side salad, or an extra sprinkle of Parmesan cheese on top.
