Introduction

This Crockpot Vegetable Soup with Chicken Meatballs is a comforting, hearty meal perfect for busy days. Packed with fresh vegetables and tender homemade meatballs, it’s both nutritious and easy to prepare. Let your slow cooker do the work while flavors meld beautifully.

A large white oval slow cooker filled with clear broth soup containing sliced green zucchini, orange carrot rounds, small green peas, red diced tomatoes, and browned meatballs scattered throughout. The soup is garnished with chopped green herbs floating on top. Around the slow cooker, on a white marbled surface, there is a white plate with cut pieces of crusty bread that have a light golden-brown crust. Nearby, a wooden pepper grinder, a white salt celler with a gold spoon, and a wedge of pale yellow hard cheese with a metal grater are visible. A white cloth with red stripes and a wooden spoon handle can be seen on the side. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons olive oil (divided)
1 yellow onion (diced)
1 teaspoon salt (divided)
1 teaspoon freshly cracked black pepper (divided)
3 garlic cloves (minced)
4 cups chicken broth
½ cup chopped carrots
1 cup chopped zucchini (about 1 zucchini)
½ cup frozen peas
½ cup frozen green beans
¼ cup frozen corn
1 stalk celery (sliced)
1 14.5-ounce can diced tomatoes
1 teaspoon Italian seasoning
1 pound lean ground chicken
⅓ cup plain unseasoned Panko breadcrumbs
¼ cup freshly grated Parmesan cheese (plus more for serving)
1 large egg
2 ½ tablespoons chopped fresh flat-leaf parsley (for serving)

Instructions

Step 1: Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the diced onion with ¼ teaspoon salt and ¼ teaspoon pepper. Cook, stirring often, until onions are soft and golden, about 6 minutes. Stir in minced garlic and cook for 1 minute until fragrant.
Step 2: Transfer half of the cooked onion mixture to a large mixing bowl for the meatballs. Add the other half directly to the slow cooker.
Step 3: Into the slow cooker, pour chicken broth, carrots, zucchini, peas, green beans, corn, celery, diced tomatoes, remaining ¼ teaspoon salt and pepper, and Italian seasoning. Stir gently to combine.
Step 4: Add ground chicken, Panko breadcrumbs, Parmesan cheese, egg, and remaining salt and pepper to the mixing bowl with onions. Mix gently until just combined to avoid tough meatballs. Shape mixture into meatballs about 1 ¼ inches in diameter.
Step 5: Heat remaining tablespoon of olive oil in the same skillet. Brown the meatballs on all sides for 5–6 minutes. They do not need to be fully cooked.
Step 6: Carefully nestle the browned meatballs into the slow cooker soup without stirring, just gently submerge them.
Step 7: Cover and cook on HIGH for 3–4 hours, until meatballs reach 165°F internally and vegetables are tender.
Step 8: When ready to serve, sprinkle fresh parsley and extra Parmesan cheese on top. Ladle soup into bowls and enjoy.

Tips & Variations

For extra flavor, add a splash of lemon juice or a pinch of red pepper flakes to the soup before cooking.
Feel free to swap ground chicken for turkey or beef if preferred.
Use fresh vegetables in season instead of frozen for a different texture.
To save time, meatballs can be formed and browned ahead of time, then refrigerated until ready to add to the slow cooker.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until warmed through. Meatballs may absorb soup liquid over time, so stir gently while reheating to maintain texture.

How to Serve

Two white bowls with a thin black rim are filled with clear vegetable soup containing bright orange carrot slices, yellow corn kernels, green beans, peas, red tomato pieces, and zucchini slices. Each bowl has three browned meatballs topped with shredded white cheese and sprinkled with chopped green herbs. A silver spoon is placed inside the front bowl. The bowls rest on a white marbled surface next to a white electric slow cooker, which is partially visible, and a dish with chopped green herbs. A white and red striped cloth napkin and a cheese grater with some cheese are also on the surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup without a slow cooker?

Yes, you can simmer the soup and meatballs in a large pot on the stove over low heat, covered, for about 1 to 1 ½ hours until the meatballs are cooked and vegetables are tender.

Can I freeze the soup?

This soup freezes well. Cool completely before placing in freezer-safe containers. It can be frozen for up to 3 months. Thaw overnight in the fridge and reheat on the stove.