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Slow Cooker Meatball Vegetable Soup

This is my all-time favorite recipe for meatball veggie soup.  It’s a healthy and delicious recipe that your whole family will love.  Plus, it’s easy to make!

Slow Cooker Meatball Vegetable SoupThis recipe for slow cooker meatball veggie soup is a combo of my two favorite soup recipes: Italian Wedding Soup and Garden Vegetable Soup (from my Easy & Healthy Slow Cooker Cookbook).

You’re going to love it because it’s an absolutely delicious meal that your whole family will eat.

Plus, it’s incredibly easy to make and versatile. Feel free to swap out the veggies for others that your family likes or whatever is in season. (I’ve tried combinations with kale, spinach, or yellow squash and they’ve all been great.)

You can even add a can of beans to make it a bit more hearty. Just make sure your slow cooker is big enough to hold all of the ingredients. This recipe fits perfectly in my 7-quart slow cooker but is a bit too much for my 4-quart model.

Slow Cooker Meatball Vegetable Soup

Slow Cooker Meatball Vegetable Soup

Yields: 8 servings


  • 1 pound small meatballs (store bought or homemade)
  • 24oz jar of pasta sauce (about 2.5 cups)
  • 4 cups low sodium chicken broth
  • 1 pound carrots, peeled and chopped
  • 3 cups green beans, ends cut off and cut into bite-sized pieces
  • 1 medium-sized zucchini, ends cut off and cut into bite-sized pieces
  • 1 medium-sized yellow onion, diced (about 1 cup)


  1. Combine all ingredients in slow cooker.
  2. Cover, and cook on “low” for 8 hours or until veggies are soft.

To Freeze and Cook Later

Combine all ingredients (except chicken broth) in a gallon-sized plastic freezer bag.  Remove as much air as possible, seal, and freeze for up to three months.  When ready to cook, thaw in the refrigerator overnight and add to slow cooker with chicken broth.  Cook on “low” setting for 8 hours or until veggies are soft.

This soup tastes great with a piece of crusty bread on the side. Enjoy!

Slow Cooker Meatball Vegetable Soup


  • LindaLou says:

    I am definitely going to try this one very soon. Got a question, though. Do you make this one and freeze it? The recipe didn’t say that you do…was wondering how the veggies hold up if you do freeze it. Sounds so delicious.

  • Angie says:

    Thanks, Kelly! Made this tonight and it was delicious! I’m adding it to great recipes that are easy to make for company, or for extra to give to a friend. Here’s what I added:

    * 1 bag baby spinach, about 10 min before serving
    * fun-shaped pasta (and ladled the soup over it) since serving to 2 kids
    * 1/2 can garbanzo beans (had on hand, leftover from another meal)
    *used vegetable broth instead (had on hand)

    I only had 3 hours in crock pot, so made sure to dice carrots and zucchini small soas to cook faster.

  • Amy says:

    Question: Can I put it all in a freezer bag before cooking it or should I cook it first, then freeze?
    Thanks! I’m new to freezer cooking!

  • Michelle says:

    hi Kelly
    Was searching for a new soup recipe and came across yours, going to give it a try….sounds delicious 🙂 With the store bought meatballs whenever I make meatballs for a party I always brown them first in the oven before putting them in the crockpot with my sauce for an hour on low and then keep it warm…….do you brown your meatballs before putting them in the crockpot for you soup? Thank you

    • Kelly says:

      No, I do not. The store-bought meatballs get really soft, and we like them that way. If you want a “crunchier” exterior, I’d brown them first. Hope that helps!

  • Judy says:

    Would it work if I cooked it all first in the crockpot, then put it into smaller bags to freeze and eat later?

  • Chris says:

    Eating this right now and it’s delicious. My girlfriend said “From now on I want all vegetable soups to have meatballs in them.” I have four other soups sitting in the freezer too. Love it! Thanks for the recipes. 🙂

  • Lisa says:

    Hi! On another soup freezer meal recipe of yours, you only freeze the veggies and then add the broth to the crock pot when you cook it. Is that what you do with this one? Only freeze the cooked meatballs and raw veggies, and add the stock when you cook it?

    • Kelly says:

      I usually freeze everything in a gallon-sized bag except the broth. (That means the pasta sauce is included in the bag.) Sometimes I freeze 4 teaspoons of chicken bullion granules in the bag though, so I only need to add 4 cups of water the day-of cooking.

  • Rebecca says:

    Hi, I am a wee bit confused, if I am not freezing this recipe do I cook the meatballs before going into slow cooker? But if I am going to freeze for later use I cook meatballs before going into the bag with other ingredients? Also what a great idea of putting the chicken bullion granules into the bag as well!

  • Lindsay says:

    This was my first ever freezer meal and it was delicious. Plus it fit my nutrition goal plan! Thank you 🙂

  • Kim says:

    I made 10 of your recipes yesterday – (doubled them) for 20! So I’m kinda hooked:) Made 6 more already and getting to make the last one (this meatball veggie) – The meatballs are in the oven cooking now! Once they cool I’m planning on putting them into my meal. Thinking out loud…when I thaw this back out to go into the crockpot and then cook on low 8+ hours…will the meatballs still be the consistency they are now. Meaning – I can easily freeze the meatballs alone – cook the meal in the crockpot and the last hour of cooking throw in the “thawed” meatballs. That way they would retain shape/texture. What’s your suggestion:)

    • Kelly says:

      I freeze mine with everything else. I think the meat gives the soup a really good taste. Great job with all the freezing, Kim!

  • Jen says:

    Do you have the nutritional info for this anywhere?

  • Susan says:

    What kind of store bought meatballs do you buy? And do you freeze them in the same bag with everything (if I’m freezing, then cooking in crockpot later ?)

  • Lisa says:

    How much meatballs do you put in this recipe, either store bought or homemade?

  • Heather says:

    Hello! I am so excited that I found your website! I have prepped this recipe and 2 others so far! I am curious as to what the serving size is or how many servings is in this soup? if you could let me know that would be awesome!

  • Connie says:

    If I cook this on stove top instead, will the recipe yield the same?

  • Katrina says:

    Is it OK to freeze chicken broth? What is the reason for not freezing g it with the other ingredients?

  • Joline says:

    I’m really anxious to try this but what kind of pasta sauce will work for this recipe?

  • Martie says:

    Can I use frozen green bean instead of fresh and if so should I add them to the crock pot half way thru cooking or at the beginning?

  • Dawn says:

    I made this with my own turkey meatball recipe that I make in large batches and freeze. We liked it but I think my family wants more veggies. So am going to start with the base of meatballs, pasta sauce and chicken broth because we all thought that tasted great! Add whatever veggies we have. I also like the addition of spinach. And maybe throw in some cooked orzo at the end. Or dish out with the soup separately. I hate when the pasta soaks up all the liquid and turns to mush. You can always tweak recipes to suit you families taste. Thanks for the inspiration.

    • Kelly says:

      Definitely! We start with the pasta sauce/broth combo and then add meatballs/ground beef/ground spinach and whatever veggies we have on-hand: green beans, spinach, kale, carrots, onions, zucchini and yellow squash, diced tomatoes, etc. Every combination I’ve made has been delicious!

  • Christine says:

    These receipes look great…do you have the calorie count and nutrition facts for them?

    Thanks Christine

    • Kelly says:

      Thanks, Christine. At this time I’m only able to calculate the nutritional info for the recipes in my eCookbooks. It’s takes me a LONG time to calculate it!

  • Dianna says:

    Hi Kelly I was wandering can you freeze potatoes? And I’m so excited I ran across you page on Facebook I work in the morning , and this will be great for husband who works nights, I can put it on before I leave and he can he when he gets up. Thank you so much for sharing.

    • Kelly says:

      Yes. They are a little bit tricky, but I think I’ve mastered them. Here’s what I do: Only use fresh potatoes. Fill the rest of the freezer bag first, then chop the potatoes and add them so they aren’t exposed to air for very long. Freeze right away.

      Also, I’m not sure if this actually helps or not, but I think my potatoes do better when I skip thawing overnight and just do a “quick thaw” in the morning by placing the bag in water. Hope this helps, Dianna.

  • Audi says:

    Store-bought meatballs are not usually gluten free, and I know for a fact that the Costco brand is not.

  • Alyne says:

    Are the Cosco meatballs you get gluten free?

  • Brenda says:

    My concern is that all the frozen meatballs I have checked so far have gluten. Does anyone have a great gluten free meatball recipe? I would love to have that for so many reasons including this delicious sounding soup. Hoping so!

    • Caro says:

      ikea chicken meatballs are gluten free- they aren’t as good as the traditional beef ones- but they are fine

    • Julie says:

      Brenda, For gluten free meatballs, I combine 1 lb ground beef or pork, 8 oz breakfast sausage, 1cup gluten free rice crispies that I crush with my hand as I pour them in, 2 large eggs, 1 Tbsp pizza seasoning that I soak in 1\4 cup hot water, a pinch of red pepper flakes, 1\2 cup parmesan cheese, 1\2 cup shredded mozzarella cheese. Combine well. Then I roll them into 1″ balls and bake them in a 400 degree oven for 20-25 minutes depending on the size.

  • Karen says:

    Can u use canned green beans

    • Kelly says:

      I would probably use frozen instead of canned because I think the canned ones will get mushy quickly. You could probably add them toward the end of the cooking time though.

  • Monica says:

    I love your recipes, but I have not found meatballs that are gluten-free. Most of them have wheat from breadcrumbs. Do you have a brand that you recommend that has no gluten?

  • Jennie says:

    Hi! I added spinach to the beginning – will that be an issue??

  • Melissa says:

    Is this for 1 freezer meal or how many?

  • Vanessa says:

    The link to your meatball recipe is not gluten free. It has bread crumbs as part of the recipe. Do you have a gluten free version?

  • Joan says:

    I make my own meatballs and simply substitute oatmeal for the bread crumbs.

  • Rosemarei says:

    i have found gluten free bread crumbs and i’m going to make my own meatballs.

  • Kristie says:

    I have to tell you that this was the bomb! I used your recipe for meatballs, however I left out the parmesan and onion powder and used oats instead of bread crumbs. I will be make more of the meatballs for other dishes. The soup smelled wonderful while cooking. I used he veggies but I also added a 1/2 a bag of north beans to it. This will be added to our menu. Thank You for sharing it. I look forward to trying more of your recipes!!

  • Pat says:

    If I use frozen meatballs for the soup can I then freeze the soup

  • […] Before I share the recipe with you, let me just talk about the two ingredients that really make this soup. First, meatballs. Now, if you are one of those people who really just puts vegetables into your vegetable soup, then you are wrong. We always had some sort of beef in our veggie soup growing up…usually a roast. But, that takes time and this is a quick, no-fuss kind of meal. So, meatballs. We always keep a giant bag of them in our freezer from Costco. You could make your own, but seriously, the ones in the bag are great. The other super important ingredient? A jar of marinara sauce. It just adds a nice flavor with zero effort. You can buy whatever kind with whatever seasoning you prefer. I also omitted the zucchini simply because I didn’t have one. Check out the full recipe from New Leaf Wellness here. […]

  • Amy says:

    If you use frozen meatballs do you just put them in frozen with the other ingredients or do they need to thaw first?


  • […] This soup is very delicious, easy to make and quite versatile. You will be able to swap ingredients and experiment to find your perfect combination. To make this meatball soup, you will need to combine meatballs with pasta sauce, chicken broth, carrots, beans, zucchini, and onion. You can view the recipe here. […]

  • […] This soup is very delicious, easy to make and quite versatile. You will be able to swap ingredients and experiment to find your perfect combination. To make this meatball soup, you will need to combine meatballs with pasta sauce, chicken broth, carrots, beans, zucchini, and onion. You can view the recipe here. […]

  • Angel says:

    My 19 year old son had a stroke which left him unable to talk are move. He needs 24 hour care so cooking like this would be great .were do I go to get cook books are they expensive all my money goes to his care so i had to watch the money. Do you have price friendly was to cook. Thank you angel

  • Deanna says:

    How much is a serving? A cup? Or more?

  • rachel says:

    Can you make the meatballs raw and then cook everything at once in the crockpot from scratch? Or do the meatballs have to be pre-cooked before the 8 hour soup-cooking process?

  • Rinata says:

    I made this recipe several times. One of my favs. Even my toddler loves it. Thank you!

  • […] with Roasted Beets and Carrots, Slow Cooker Meatball and Vegetable Soup, Carrot and Craisin […]

  • Katlyn says:

    Made this yesterday and it was a hit! The 11 and 8 year olds gobbled it up, and my fiancé had 2 bowls. Will definitely make again!

  • Michele R says:

    If you are using premade frozen meatballs do you put them in frozen at cook Time?

  • Michele R says:

    If you are using premade frozen meatballs do you cook them frozen or defrost first.

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