Slow Cooker Italian Meatball Soup
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An Italian in my Kitchen · by Rosemary Molloy★ 5.0 (8)

Slow Cooker Italian Meatball Soup

NUTRITION · PER SERVING255M COOK
CAL 19%·PRO 45%
CARBS 28G29% OF CAL
4G FIBER18G OTHER5G TOTAL SUGAR
FAT 20G48% OF CAL
7G SAT13G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A comforting Italian soup loaded with vegetables, mini meatballs, and herbs, simmered in a slow cooker for hours. Hearty and flavorful, perfect for fall and winter dinners.

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Nutrition & ingredients

Ingredients

serves 6
  • 2 carrots (chopped)
  • 1 small onion (chopped)
  • 2 celery stalks (chopped)
  • 2 medium potatoes (cubed)
  • 3 ripe tomatoes (seeded and chopped)
  • 2 tablespoons fresh Italian parsley (finely chopped)
  • ½ teaspoon basil
  • ½ teaspoon oregano
  • 4 cups vegetable broth (homemade or store bought)
  • 1-2 dashes hot pepper flakes or black pepper (if desired)
  • 3-4 slices day old bread (crusts removed) ((I use 3 slices Italian crusty bread))
  • ½-¾ cup water or milk
  • 1 pound lean ground beef (80% lean)
  • 2 large eggs
  • ½ cup freshly grated Parmesan cheese
  • 1 teaspoon parsley
  • 1 teaspoon oregano
  • 1 teaspoon basil
  • 1 teaspoon salt
  • 1 clove garlic (finely chopped or minced)
PREP
15M
SODIUM
1184MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.