Recipe: Italian Meatball Veggie Soup (in the Crockpot!)

Ya’ll know how much I depend on my crockpot.  I cook 2-3 nights a week in the crockpot out of necessity of me not getting home until 8 at night from Zumba.  There is NO WAY I would get home at 8, THEN cook dinner.  I come in the door and get a plate or bowl of food.  And also that way, Tyler can eat when he gets home and not have to wait on me.

This is a recipe I found and modified.  I really don’t remember where it came from (my apologies) but here is my version.  SUPER easy.  The hardest part is chopping the veggies.  I get it ready in like 10 minutes before work.

You can wear this shirt while eating it if you want. 🙂

I use the great value meatballs.  They are pretty cheap and I use some in this soup and then can make BBQ meatballs for football snacks on Sundays.

-1 box chicken broth (I use low-sodium)
-3-4 stalks celery
-1 onion
-1/2 bag baby carrots- chopped into pieces…I cut mine into thirds
-1/2 container cherry tomatoes cut in half
-1/2 cup frozen peas
-1 sweet potato
-15-20 frozen italian meatballs
-1/4 cup marinara sauce or 1 can italian diced tomatoes (I’ve made it both ways…using the tomatoes gives more tomato flavor)
-1 tablespoon italian seasoning
-1/2 teaspoon garlic powder

Combine all ingredients (EXCEPT PEAS) in the crockpot and cook on low for 8-10 hours.  The longer it cooks, the more flavorful the veggies get from the seasoning in the meatballs.  At the very end, stir in the peas and let them get hot (takes about 5 minutes in the crockpot).  I take this time to toast some garlic bread or make a salad.  You could really put any veggie in there.  I serve with some parmesean cheese on top, and my husband adds a little hot sauce to his bowl.  For leftovers, I think I’ll add some pasta to it to change it up a little bit.

Really easy, fairly healthy, veggie soup.  The meatballs get tender and you just scoop a bit of meatball up with the veggies.  So good!

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