Best 3 Crock Pot Meatball Stone Soup Recipes
In this article, we will explore the delectable world of Crock-Pot Meatball Stone Soup, a hearty and flavorful dish that combines the convenience of a slow cooker with the classic flavors of stone soup. We'll provide two versions of this delicious recipe - a traditional stone soup made with simple ingredients, and a more substantial version featuring succulent meatballs. Both recipes are perfect for busy weeknights or leisurely weekends, and the slow-cooking method ensures tender, fall-off-the-bone meat and a rich, savory broth. So gather your ingredients, plug in your slow cooker, and let's embark on a culinary journey that's as heartwarming as it is delicious.
Check out the recipes below so you can choose the best recipe for yourself!
CROCK-POT MEATBALL STONE SOUP
In the child's story, Stone Soup is literally made with a stone plus other soup ingredients neighbors might have and a delicious soup is made. In this version, the stone is omitted but you still end up with a delicious soup, and one that is easily made as well.
Provided by Lorraine of AZ
Categories Vegetable
Time 12h15m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients in a 4-quart crockpot.
- Cover and cook on LO heat 9-11 hours or until vegetables are tender.
- Stir in the frozen vegetables which have been thawed. Cover and cook on HI heat 1 hour.
- Serve with Parmesan cheese.
Nutrition Facts : Calories 222.6, Fat 3, SaturatedFat 0.2, Cholesterol 2, Sodium 2046.8, Carbohydrate 42, Fiber 9.4, Sugar 9.3, Protein 12.3
SLOW-COOKED MEATBALL SOUP
As a mother, I try to sneak as many veggies into my daughter's diet as I can. This savory soup with meatballs and pasta does the trick. Best of all, the whole family loves it! -Kymm Wills, Phoenix, AZ
Provided by Taste of Home
Time 5h30m
Yield 10 servings (3-1/2 quarts).
Number Of Ingredients 14
Steps:
- Place first 11 ingredients in a 6-qt. slow cooker. Cook, covered, on low until vegetables are tender and flavors are blended, 5-6 hours., Stir in pasta; cook, covered, on high until pasta is tender, 15-20 minutes. Discard bay leaf; stir in spinach until wilted. Serve with cheese.
Nutrition Facts : Calories 288 calories, Fat 16g fat (7g saturated fat), Cholesterol 33mg cholesterol, Sodium 1173mg sodium, Carbohydrate 23g carbohydrate (7g sugars, Fiber 3g fiber), Protein 15g protein.
EASY CROCK POT MEATBALL MINESTRONE
I always love to find a new way to use frozen meatballs--either commercial or homemade and frozen. This is a particularly good (and hearty) soup. I think you will enjoy it. I found a tiny elbow macaroni in the Mexican section of the ethnic aisle of the supermarket; I thought it worked very well in this recipe. It's name is Pasta Alimenticia (La Moderna brand). I also substituted Navy beans for the kidneys since we like them best. The recipe comes from "Slow Cooker Magic" by Rehberg and Conway.
Provided by Lorraine of AZ
Categories Beans
Time 6h45m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a nonstick skillet, heat oil over medium heat. Add meatballs and brown on all sides. Just before they are completely browned, add the onion to the skillet and reduce heat to medium-low. Continue cooking about 2 more minutes or until the onions are soft.
- Add 1 cup of the beef broth to the pan, stirring up all the browned particles from the bottom of the pan. Carefully pour contents of skillet into your crock pot. I used a 4-quart sized crock pot.
- Add the rest of the beef broth, tomatoes, carrots, celery, green pepper, oregano, basil and parsley to the crock pot. Cover and cook on LO for 6 to 8 hours.
- Turn the heat to HI. Add the macaroni and rinsed and drained beans; stir. Cover and cook about 30 minutes until the macaroni is fully cooked.
- Taste before serving. If necessary, adjust seasoning. Serve in soup bowls with grated Parmesan cheese on top.
Tips:
- Use a variety of vegetables. This will give your soup a more complex flavor and make it more nutritious. Good choices include carrots, celery, onions, potatoes, and tomatoes.
- Brown the meatballs before adding them to the soup. This will help them hold their shape and give them a richer flavor.
- Use a low-sodium broth. This will help you control the amount of sodium in your soup. If you're using a regular broth, be sure to taste the soup before adding any additional salt.
- Add the noodles or rice during the last 30 minutes of cooking. This will prevent them from becoming overcooked.
- Serve the soup with a dollop of sour cream or yogurt and a sprinkle of fresh herbs. This will add a little extra flavor and richness to the soup.
Conclusion:
Crock-Pot meatball stone soup is a delicious and easy-to-make soup that's perfect for a weeknight meal. It's also a great way to use up leftover vegetables. With a few simple ingredients and a little time, you can have a delicious and hearty soup that the whole family will enjoy.
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