Home Crock PotBeef Meatball Minestrone Soup (Crock Pot)

Meatball Minestrone Soup (Crock Pot)

by Jamie
Good Monday to you! I have a little giveaway business to take care of and then…oh, then. The. Soup. I will tell you about this tasty soup of wonder. 

But first and foremost…the winners of the Unbroken book giveaway are Jamie email address jlhspalding @yahoo.com and Nancy email address [email protected]. Thanks to all those who entered and left such great book recommendations within your entry comments. I so enjoyed reading all of your suggestions. I loved that so many of you have high praise for The Hiding Place, These Is My Words, Left To Tell,  The Help, and A Thousand Splendid Suns. These fine books are among my very favorites as well.

Ok. Now. 

Brace your self for soup, my friends.

I’ve loved this hearty, fabulous tasting Meatball Minestrone Soup since the first day it touched my taste buds. A dear friend delivered a big steaming pot full to me shortly after I delivered my twin boys and I have loved it ever since. Why it has taken me so long to tell you about it…I do not know!
I can be kind of slow, you know. 

This beauty of a soup only takes about 15 minutes to prepare.
 I have a hunch that you like that sort of thing. 

It has the wonderful flavor of a true Italian Minestrone Soup with the added bonus of hearty meatballs.
Pretty sure you are going to like that kind of thing. Every person living under this roof of mine has deemed it the best crock pot soup of the year. I KNOW I like that sort of thing. 
 
The super bowl is on Sunday and it would make a great main course meal with little prep, fuss, fanfare, fireworks and exhaustion required. I’m definitely SURE you love that sort of thing. Who doesn’t!

Make the soup:) 

Make it and kick back, and put your feet up while it simmers away all day. Then eat it and love it and thank the heavens for fabulous tasting food.

Let me show you how to make it happen…


1. Into a large crock pot, pour 3 cans Italian Style Stewed Tomatoes and 1 can tomato sauce.



2. Add 4 C beef broth. (I just dissolved 4 teaspoons beef soup base granules into 4 cups hot water.)


3. Slice 1 1/2 cup carrots, chop yourself 1/2 a cup of onions, and about 1 cup of green beans. Add them to the crock pot.


4. Next you will need 1 teaspoon basil, 1 teaspoon thyme and 1 teaspoon oregano. 

Once you have the seasonings measured out, crush them between your fingers as you add them to the pot. This really maximizes the flavor. 


5. Drain and rinse 1 can kidney beans and 1 can garbanzo beans. Add them to the pot. 


6. Now for the meatballs! These Italian Style Meatballs from Costco are absolutely fabulous.


Toss about 6 cups of these frozen treasures into your pot. Cover and let the old girl cook on low for 6-8 hours.



7. When your soup has simmered away all day and you are ready to eat, cook the pasta according to package directions. Don’t be tempted to add the uncooked pasta to the crock pot. The pasta will be kind of squishy and gross, and will also soak up a lot of the broth, leaving you with a thicker soup than you want. Just cook the pasta separately and all will be well. 🙂


8. Add 1 can of tomato soup into your crock pot. Give it a nice stir, cover the soup and let it heat through. Your soup should thicken just a bit with the addition of the tomato soup. 


9. When you are ready to serve, dish a nice healthy portion of the pasta into each soup bowl then pour the Meatball Minestrone over the top. Garnish with a bit of grated Parmesan cheese. 
Enjoy!

Meatball Minestrone Soup (Crock Pot)

Prep Time: 15 minutes

Cook Time: 6 minutes

Total Time: 6 hours, 15 minutes

Yield: 10 servings

Ingredients

3 (14.5 ounce) cans Italian Style Stewed Tomatoes
1 (8 ounce) can tomato sauce
4 C beef broth
1 1/2 C carrots, sliced
1/2 C onion, chopped
1 C green beans, fresh or frozen
1 t basil, dried
1 t oregano, dried
1 t thyme, dried
1 (15 ounce) can Kidney Beans
1 (15 ounce) can Garbanzo Beans
6 C (about 1 1/2 pounds) Italian Meatballs, fully cooked
1 (16 ounce) box Ditalini Pasta, or Elbow Macaroni
1 (10 ounce) can tomato soup
Parmesan Cheese

Instructions

1. Into a large crock pot, pour 3 cans Italian Style Stewed Tomatoes and 1 can tomato sauce.
2. Add 4 C beef broth. (I just dissolved 4 teaspoons beef soup base granules into 4 cups hot water.)
3. Slice 1 1/2 cup carrots, chop yourself 1/2 a cup of onions, and about 1 cup of green beans. Add them to the crock pot.
4. Next you will need 1 teaspoon basil, 1 teaspoon thyme and 1 teaspoon oregano. Once you have the seasonings measured out, crush them between your fingers as you add them to the pot. This really maximizes the flavor.
5. Drain and rinse 1 can kidney beans and 1 can garbanzo beans. Add them to the pot.
6. Now for the meatballs! These Italian Style Meatballs from Costco are absolutely fabulous.
Toss about 6 cups of these frozen treasures into your pot. Cover and let the old girl cook on low for 6-8 hours.
7. When your soup has simmered away all day and you are ready to eat, cook the pasta according to package directions. Don't be tempted to add the uncooked pasta to the crock pot. The pasta will be kind of squishy and gross, and will also soak up a lot of the broth, leaving you with a thicker soup than you want. Just cook the pasta separately and all will be well. 🙂
8. Add 1 can of tomato soup into your crock pot. Give it a nice stir, cover the soup and let it heat through. Your soup should thicken just a bit with the addition of the tomato soup.
9. When you are ready to serve, dish a nice healthy portion of the pasta into each soup bowl then pour the Meatball Minestrone over the top. Garnish with a bit of grated Parmesan cheese.
Enjoy!
https://jamiecooksitup.net/2012/01/meatball-minestrone-soup-crock-pot/
Recipe from my sweet friend Heather Peterson
Pinterest friendly image below…
Crock Pot Meatball Minestrone Soup from Jamie Cooks It Up!

Leave a Comment

74 comments

Rebecca January 30, 2012 - 5:02 pm

This sounds amazing

Reply
Helen Dooley January 30, 2012 - 5:36 pm

YUM!!

Reply
Anonymous January 30, 2012 - 5:41 pm

why not add the pasta to the crock pot and let it cook?

Reply
Carol Gomes October 14, 2013 - 10:47 am

it will get soggy and thick, not firm, is really gross

Reply
Kathryn January 30, 2012 - 9:47 pm

I always make a soup on Wednesdays, and this is what we will have this week. I think I'll take the anonymous suggestion and add the pasta to the crockpot. This sounds so delicious!

Reply
Jamie Cooks It Up! January 30, 2012 - 10:02 pm

Katherine and Anonymous,
It seems like a handy idea to add the pasta to the crock pot to cook…but please beware. The pasta will end up being kind of goopie in texture. It will also soak up most of the broth leaving you with a thicker soup than you want. This recipe will turn out best if you cook the pasta separate. Good luck! Hope you both love it!
~Jamie

Reply
Jamie January 31, 2012 - 4:44 pm

Yay! It looks like I am a winner of Unbroken! I am so excited! I'm not sure how to go about getting it though. Let me know. Thanks!
~Jamie

Reply
Anonymous February 1, 2012 - 3:01 pm

Great idea about keepin the pasts separate. I hate how the pasts sucks up all the broth.

Reply
Stacey Fay February 1, 2012 - 9:23 pm

Ok, so I'm throwing it all in the pot right now. Here is my question. Why does the recipe say to put 1 tsp of each oregano, thyme and basil, but then the instructions say to only do 1/2 tsp?

Reply
Jamie Cooks It Up! February 1, 2012 - 9:38 pm

Hi Stacey,
Thanks for catching my mistake! You need 1 teaspoon of each seasoning. Hope it turns out well for you, thanks again.
~Jamie

Reply
Stacey Fay February 1, 2012 - 10:29 pm

Awesome! Thanks! It already smells wonderful! The title also says Minestone soup. Not MinestRone.

Reply
Caprice's Kitchen February 3, 2012 - 12:28 pm

I made this and it was great! Thanks for such an easy and yummy dinner idea 🙂 I also blogged it today @ http://thehomeheart.wordpress.com/ YUM! I look forward to trying more of your recipes.

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Anonymous February 11, 2012 - 2:09 am

This soup was amazing, easy and relatively healthy. I used turkey meatballs from Costco. Will make it again, my family loved it. I don't like Garbanzo beans so I used Great Northern beans and added a can of Pintos.

Reply
Anonymous February 21, 2012 - 4:57 am

Made this yesterday. So easy to throw together and delicious. Love your blog, Jamie!

Reply
Anonymous March 30, 2012 - 8:32 pm

How does the soup freeze as leftovers? Any recommendations for doing this soup in a freezer cooking session? Looks delicious, thanks so much!

Reply
Jamie Cooks It Up! March 31, 2012 - 3:54 pm

Anonymous,
I recently did a post about freezing meals, and this very recipe was included. Here is a link.

http://www.jamiecooksitup.blogspot.com/2012/03/35-freezer-safe-recipes.html

Good luck to you!
~Jamie

Reply
Laurie May 1, 2012 - 4:32 pm

Jamie,
Thanks for posting your crockpot version of this recipe. I make a similar version on the stove. I use V-8 juice along with beef broth for the soup part. May have to try meatballs instead of hamburger one of these days. Sounds yummy!

Reply
Groovy Mom May 10, 2012 - 12:33 pm

I made this. It was yummy. A wonderful fall/winter soup. Definitely a keeper!

Reply
Leandro February 7, 2014 - 8:40 pm

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Reply
David and Leah May 10, 2012 - 6:47 pm

I'm trying this tonight but I was wondering–any idea about how many servings it makes? I am trying to count calories…what fun. I just thought it would be good to know how many I was looking at before I ate too much of it 😉 Thanks for sharing all your great recipes!

Reply
David and Leah May 10, 2012 - 8:09 pm

Okay, I am blind–found the “yield 10 servings”–sorry!

Reply
September Menu Plan 2012 September 5, 2012 - 6:42 am

[…] Peach and Cream Cheese Pie, Meatball Minsetrone Soup (Crock Pot),  Zucchini Tomato and Chicken Bake, Fluffy Dinner Rolls, Cheese and Vegetable Soup, Grandpa Marks […]

Reply
Crystal October 1, 2012 - 7:20 am

Jamie,
My question is why can’t you add the tomato soup at the beginning of the recipe? Gonna try this here in Paducah, KY. this week since the temps are finally starting to get a little cooler. Can’t wait! Thanks for all of your recipes!

Reply
Kim October 9, 2012 - 6:44 pm

We made this today. Ate it tonight…Yummo! It goes to the top of our soup recipe list! Thank You for sharing.

Reply
Carmon October 12, 2012 - 4:47 pm

This sounds wonderful, I just checked my pantry and freezer and have all the ingredients on hand, wish I saw this this morning, but will try this Sunday as it is supposed to be a rainy nasty day. May have to try the Bonesticks to go with it. Thanks for all your great recipes Jamie.

Reply
Emily N October 20, 2012 - 8:47 pm

My family LOVED this recipe! I had to share with you what my 5yr old son said. He liked it so much that he asked about it at breakfast the next day. When we did eat it again the next night, he looked at me with a very serious face and said, “I just can’t stop eating this soup!”

Reply
Cindy B. November 18, 2012 - 9:58 pm

Sounds yummy! I think I’m going to make it for my freezer meal group that I’m in. When you freeze the soup do you add the cooked pasta or do you still cook that later before serving? Thanks!

Reply
Jamie November 19, 2012 - 6:45 am

Cindy,
Yes, I would cook the pasta and add it just before you serve it. Good luck!
~Jamie

Reply
10 Crock Pot Dinner Recipes November 28, 2012 - 7:52 am

[…] Meatball Minestrone Soup […]

Reply
Lisa December 11, 2012 - 12:35 pm

Just made this soup. So yummy! We had it with warm beer bread-a perfect combination and great for soaking up that yummy broth. Thanks!

Reply
Tintin February 7, 2014 - 11:46 pm

i love love LOVE IKEA food. the Sweden sausage was siuirlpceous.. =D but too bad it didn’t last long on the menu, they changed the chef’s special to fish and chip dy =(

Reply
Robbie Marie December 22, 2012 - 9:23 pm

My family LOVES this soup! It really only takes minutes to assemble and is sooo yummy! The trick is NOT adding the pasta to your crock pot! I don’t know why I never thought of adding the pasta separately before. Thank you for sharing, Jamie!

Reply
Liz January 11, 2013 - 7:48 pm

I NEVER comment in blogs or in any forum. But this soup was so GOOD that I must comment. It was so easy to make and my whole family loved it!!! I filled the instructions to cook noodles seperately and that was a great idea. Thanks for this new recipe.

Reply
Jenny C. January 14, 2013 - 9:07 am

Jaime, help! I guess my crockpot is not quite as big as yours – I just tried to get this going & only got 3 to 4 cups of meatballs in & it’s filled to the BRIM (I’m hoping it doesn’t overflow as it cooks). Any suggestions about the REST of the meatballs & how to add in the tomato soup later? I don’t think there’s any way I can add more to the crockpot for sure. Do crockpots potentially overflow as the cook? Please offer any help you can! Thanks.

Reply
Jamie January 14, 2013 - 9:52 am

Hi Jenny,
It will still turn out great, don’t worry. You can leave the tomato soup out at the end if you need to. It just thickens the soup up just a bit. If you still want to use it, you could pour the soup into a large pot, add the tomato soup (and the meatballs you couldn’t fit in at the begining) and then heat it through on the stove to finish things off. I have tried this recipe just on the stove top as well. Just let it all simmer together for about an hour.
Hope you love it!
~Jamie

Reply
Sara January 17, 2013 - 8:25 am

Someone might have already asked this but what size crockpot do you use? Looks like it gets pretty full and don’t want to have the surprise of mine not being big enough!

Reply
February Menu Plan 2013 February 4, 2013 - 12:31 am

[…] Rice Beef Strogonaff, Egg Noodles and Green Peas Creamy Chicken Tacos with Tomatoes and Lettuce Meatball Minestrone Soup with Quick and Easy Breadsticks Grandpa Mark Meatloaf,  Augratin Potatoes and Fluffy Dinner Rolls […]

Reply
Dali February 4, 2013 - 10:50 pm

I love soups once, somebody give me a recipe of a Minestrone soup to help you lose weight, it was very similar, the difference they use cabbage n peas and kidney beans minus the meat. By the way this frozen meatballs loose lots of fat? Tku!!

Reply
Katie February 5, 2013 - 1:47 pm

I found this recipe on Pinterest and will be making it for the second time later this week. I absolutely love this soup, it was so easy to make and had so much flavor. Thanks for the great recipe!

Reply
Christina February 10, 2013 - 8:58 pm

This is so delicious! Thanks for sharing.

Reply
Diane March 2, 2013 - 10:22 pm

I googled minestrone soup recipes and found this one. I am taking it to a church potluck. I had planned to add the macaroni in the morning but the crock pot barely accomodates the soup! I didn’t really want to take two containers but …

Reply
Jessica May 19, 2013 - 8:01 pm

Jamie, I just had to say that out of all your recipes, this one has become a family favorite and a huge hit with whomever I share it with. I have tried many of your recipes, and have never had a bad outcome. I love that your meals are hearty, fairly simple ( I am not a chef!), and have nice normal ingredients that I can find in my local store without having to pay ridiculous amounts of money. My kids, who are only 2 and 3, eat every meal I have tried, and my 3 year old usually tells me, “Mama, this is delicious!” Thanks for saving dinnertime around my house!

Reply
Trish August 16, 2013 - 11:07 am

So, my daughter-in-law made this for our Sunday dinner. We were so crazy about how great this soup is…love it…making it tonight. So happy you are sharing your recipes, you’re an amazing cook!!

Reply
Janice September 10, 2013 - 9:30 pm

Jamie, my husband and I love soup especially here in Michigan as it starts to get cooler each day. The question I have is what would you recommended to use in place of the greenbeans. I really Don’t like them. Can’t wait to try this recipe. Thanks in advance.

Reply
Jamie September 11, 2013 - 8:33 am

Hi Janice,
If you leave the green beans out, it will still be great. You could sub in chopped zucchini if you would like as well. Good luck!
~Jamie

Reply
Janice September 11, 2013 - 9:37 am

Thanks for the quick response Jamie. Zucchinis a great idea.

Reply
dana October 3, 2013 - 7:41 am

Jaime..I made your amazing soup yesterday. I would have followed your instructions explicitly, but my husband who is retired has recently become “an expert” in the kitchen…LOL. We tried to copycat version of Olive Garden soup. But yours far exceeded theirs. It was amazing. He didn’t want the meatballs, so I left those out. He also doesn’t like garbanzo beans,so I used white northern. I only had 2 cans of tomatoes in our pantry. I used fresh tomatoes from our garden. I sent your site to a friend at work…keep up the good work!

Reply
Sara L. October 7, 2013 - 7:22 am

Is this cooked on high all day, or low ? Instructions say high but surely it’s low if it’s 6-8 hrs., yes ? Just wanting to be sure, thanks! Making this today, yum !

Reply
Jamie October 7, 2013 - 8:28 am

Sara,
Yes, cooking it on low for 6-8 hours would be great.
Good luck!
~Jamie

Reply
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Slow Cooker Meatball Minestrone and Easy Breads Ideas | Real Mom KitchenReal Mom Kitchen October 16, 2013 - 5:22 am

[…] Recipe adapted from my sweet friend Jamie over at Jamie Cooks It Up. […]

Reply
Myrna October 18, 2013 - 10:27 am

This is so delicious!!!!!!! I made it on a Friday and Saturday it was all gone. My family loved it! So I had to cook a whole pot again the following day. Followed your recipe to a “T”, it was great. Thanks!

Reply
Marshall Walters November 21, 2013 - 2:42 am

Without a doubt, this is the best soup my family and I have ever, ever eaten. Next time, and soon, I think I’ll double the meatballs. Thanks.

Reply
We Survived the Holidays | tails from the kitchen January 3, 2014 - 8:57 am

[…] simple with salsa chicken, sweet potato burritos, and today will be a slow cooker kind of day with meatball minestrone soup.  It’s darn cold enough to have a hearty […]

Reply
Sindy February 23, 2014 - 8:49 am

Is there away that I can make this with out a crock-pot? If so what would you suggest?

Reply
Jamie February 25, 2014 - 8:46 am

Sindy,
I have made this often on the stove top, when I don’t have the time to let it simmer in the crock pot. Just follow the instructions in the recipe, but let is simmer over medium high heat for about an hour on the stove, or until the vegetables are nice and soft for you. Best of luck!
~Jamie

Reply
Linda September 1, 2014 - 10:23 am

What is the total sodium count using the ingredients you used in the recipe?

Reply
Earle September 8, 2014 - 12:04 pm

Have you ever thought about writing an e-book or gueset authoring on other
blogs? I have a blog centered on the same information you discuss and woould really like to have you share some stories/information.
I know my readers would valuue your work. If you are even remotely interested,
feel free to send me an e-mail.

Reply
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