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5 from 9 votes

Slow Cooker Meatball Soup

I love that this soup uses familiar Italian flavors that my kids always enjoy, but it’s also loaded with veggies for a complete meal. Serve with some crusty bread for a cozy and delicious weeknight dinner!
Course Dinner
Cuisine Italian
Keyword Meatballs, Slow Cooker Soup, Soup
Prep Time 5 minutes
Cook Time 8 hours
Total Time 8 hours 5 minutes
Servings 8 servings
Calories 305.5kcal
Author Blair Lonergan


  • 1 (20 ounce) package mini Italian meatballs
  • 24 oz jar of marinara sauce
  • 4 cups beef stock or broth
  • 1 pound carrots peeled and chopped
  • 3 red bell peppers seeded and chopped
  • 1 medium yellow onion diced
  • 1 (14.5 ounce) can diced tomatoes, drained


  • Combine all ingredients in slow cooker.
  • Cover, and cook on “low” for 8 hours.

To Freeze and Cook Later

  • Combine all ingredients (except stock) in a large zip-top 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 stock. Cook on LOW for 8 hours.


Serving: 1/8 of the recipe | Calories: 305.5kcal | Carbohydrates: 21.5g | Protein: 15.8g | Fat: 18g | Saturated Fat: 5.9g | Polyunsaturated Fat: 0.1g | Cholesterol: 44.2mg | Sodium: 1054.2mg | Potassium: 262.2mg | Fiber: 5.9g | Sugar: 11g