4.5 from 2 votes
This Slow Cooker Spaghetti Meatball Soup is pure comfort food! A wonderful tomato soup filled with flavorful meatballs and tender spaghetti! | www.countrysidecravings.com
Slow Cooker Spaghetti Meatball Soup
Prep Time
20 mins
Cook Time
10 hrs
Total Time
10 hrs 20 mins
 
Servings: 6 + servings
Author: Countryside Cravings
Ingredients
  • MEATBALLS:
  • 1/2 cup finely chopped onion
  • 3 cloves garlic minced
  • 1/4 cup quick oats
  • 1/4 cup milk
  • 1/3 cup grated Parmesan cheese
  • 1 large egg
  • 2 teaspoons worcestershire sauce
  • 1 teaspoon dried parsley
  • 1/2 teaspoon Italian seasoning
  • Salt and pepper to taste
  • 1 pound lean ground beef
  • White wine or broth to deglaze pan optional
  • SOUP:
  • 1 small onion chopped
  • 1 cup chopped carrot
  • 1 cup chopped celery
  • 5 cloves garlic minced
  • 2 28 ounce cans crushed tomatoes
  • 4 cups chicken broth
  • 1/2- 2/3 cup grated Parmesan cheese
  • 2 tablespoons tomato paste
  • 1 tablespoon Italian seasoning
  • 2 teaspoons dried parsley
  • 1 teaspoon dried basil
  • 1 whole bay leaf
  • Salt and pepper to taste
  • 8 ounces dry uncooked spaghetti
Instructions
  1. In a large bowl combine the onion, garlic, oats, milk, cheese, egg, worcestershire sauce and seasonings. Mix well then add in the ground beef and mix just until combined. Heat a large skillet with a little olive oil and shape meatballs into small 1" balls. Add to skillet and cook just until browned on all sides. Don't worry if they aren't cooked all the way through they will finish cooking in the slow cooker.
  2. While the meatballs are browning add the soup ingredients EXCEPT for the spaghetti to a large 6 quart slow cooker. Stir well to combine. Add in the meatballs then cover and cook on high for 4-6 hours or low for 8-10 hours. In the last 15-20 minutes of cooking add in the uncooked spaghetti. (I like to break it in half) Serve immediately garnished with additional Parmesan cheese or shredded mozzarella if desired.
Recipe Notes

This soup will thicken quite a bit when cooled. If you have leftovers and would like it to be more like soup thin it with a little extra broth.