Crockpot Vegetable Soup with Chicken Meatballs Recipe
This Crockpot Vegetable Soup with Chicken Meatballs is a comforting and nutritious slow-cooked meal featuring tender chicken meatballs simmered in a flavorful vegetable broth with a medley of fresh and frozen veggies. Ideal for an easy weeknight dinner, this soup combines wholesome ingredients with simple preparation, delivering a warm bowl that’s both satisfying and healthy.
- Prep Time: 20 minutes
- Cook Time: 3 hours 30 minutes
- Total Time: 3 hours 50 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
For the Soup and Meatballs
- 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
For Serving
- 2 ½ tablespoons chopped fresh flat-leaf parsley
- Additional freshly grated Parmesan cheese
Instructions
- Sauté the Aromatics: Heat 1 tablespoon of olive oil in a large nonstick skillet over medium-high heat. Add the diced onion along with ¼ teaspoon each of salt and black pepper. Cook, stirring often, until the onions are soft and golden, about 6 minutes. Add minced garlic and cook for an additional minute until fragrant.
- Divide the Onion Mixture: Transfer half of the cooked onion and garlic mixture into a large mixing bowl to flavor the meatballs. Place the other half into the slow cooker to start building the soup base.
- Prepare the Soup Base: Into the slow cooker, add the chicken broth, chopped carrots, chopped zucchini, frozen peas, frozen green beans, frozen corn, sliced celery, canned diced tomatoes, ¼ teaspoon salt, ¼ teaspoon black pepper, and Italian seasoning. Stir gently to combine all ingredients.
- Make the Meatball Mixture: To the bowl with half the onion mixture, add the ground chicken, Panko breadcrumbs, grated Parmesan cheese, egg, and the remaining ½ teaspoon of salt and black pepper. Mix gently just until combined to avoid tough meatballs. Shape into meatballs approximately 1 ¼ inches in diameter.
- Brown the Meatballs: Heat the remaining 1 tablespoon of olive oil in the same skillet without cleaning it. Brown the meatballs on all sides over medium heat for 5 to 6 minutes total. They do not need to be cooked through as they will finish cooking in the slow cooker.
- Combine Meatballs with Soup: Carefully place the browned meatballs into the slow cooker, gently nestling them into the soup without stirring. Submerge them slightly to ensure even cooking.
- Slow Cook the Soup: Cover the slow cooker and cook on HIGH for 3 to 4 hours, or until the meatballs reach an internal temperature of 165°F and the vegetables are tender.
- Serve: When ready to eat, sprinkle freshly chopped parsley and additional grated Parmesan cheese over the soup. Ladle into bowls and enjoy warm.
Notes
- Do not overmix the meatball ingredients to keep the meatballs tender.
- Browning the meatballs before adding them to the slow cooker enhances their flavor and texture.
- You can substitute frozen vegetables with fresh ones if preferred; adjust cooking times accordingly.
- Check the internal temperature of the meatballs to ensure they are safely cooked to 165°F.
- This soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
Keywords: crockpot vegetable soup, chicken meatballs, slow cooker soup, healthy chicken soup, easy dinner, comfort food
