Slow Cooker Italian Sausage Meatball Soup
- Preparing Time: 30 minutes
- Total Time: 6 hours
- Served Person: 12
- 1/4 teaspoon salt
- 1/2 cup seasoned bread crumbs
- 6 cups chicken broth
- 1 egg
- 3 cloves garlic minced
- 1/4 cup milk
- 2 tablespoons tomato paste
- 1/4 teaspoon garlic salt
- 1 pound ground italian sausage (i used extra hot)
- 1/4 cup parmesan cheese
- 1/2 teaspoon basil
- 1/2 teaspoon pepper
- soup ingredients:
- 1/4 teaspoon thyme
- 1/2 teaspoon basil
- 1/4 teaspoon red pepper flakes
- 1/2 cup mini pasta (i used ditalini)
- 10 ounces baby spinach
- Carbohydrate 9.57261363949831 g
- Cholesterol 29.6791834342555 mg
- Fat 13.7578415494431 g
- Fiber 1.12988980411952 g
- Protein 11.2622593199957 g
- Saturated Fat 4.56215910446408 g
- Serving Size 1 1 Serving (694g)
- Sodium 3011.60594874987 mg
- Sugar 8.44272383537879 g
- Trans Fat 1.79466650118307 g
- Calories 205 calories
As a busy housewife, I am always looking for ways to make delicious and comforting meals that my family will love. Slow Cooker Italian Sausage Meatball Soup is one of my favorite recipes because it is so easy to prepare and always a crowd-pleaser.
The meatballs are made with ground Italian sausage, bread crumbs, eggs, and spices, and they are cooked in a savory broth with chicken broth, tomato paste, and garlic. The soup is then finished off with pasta and spinach. The result is a hearty and flavorful soup that is perfect for a winter day.
One of the things I love about this soup is that it can be easily customized to your liking. For example, you can use different types of sausage, such as mild Italian sausage or spicy Italian sausage. You can also add different vegetables to the soup, such as carrots, celery, or bell peppers. And if you want a creamier soup, you can add a cup of heavy cream or milk.
No matter how you customize it, Slow Cooker Italian Sausage Meatball Soup is sure to be a hit with your family and friends. So next time you are looking for a delicious and easy meal, give this recipe a try.
Step-by-step
- Prepare a large baking sheet with parchment paper.
- In a large bowl, combine the ingredients for the meatballs.
- Pinch off a small portion of the mixture to create 1-inch meatballs.
- Roll the meatballs in your hands and transfer them to the baking sheet. The meatballs can be placed close together but should not touch.
- Continue this process until all the meatball mixture has been used.
- If preparing the meatballs ahead of time, cover the baking sheet with plastic wrap and store it in the refrigerator overnight.
- When ready to cook, bake the meatballs at 350 degrees Fahrenheit for 10 minutes.
- Add the chicken broth, tomato paste, garlic, seasonings, and meatballs to the slow cooker.
- Cover and cook on high for 2 hours or on low for 4 hours.
- Add the pasta and spinach and cook for an additional 30 minutes.
- Divide the soup among bowls and enjoy!
- This soup can be easily frozen. Label the container well with the contents.
