The crock pot is my best friend in the kitchen; in this soup recipe, throw everything in the pot and forget about it for hours. There is minimal chopping prep and no extra cooking or searing. This low maintenance recipe is a meal in itself. It’s hearty, delicious, and healthy. More veggies can easily be added, like frozen green beans or corn. It also goes well with egg noodles, orzo, or kidney beans for added carbs. But I think it’s just right with the minimal ingredients, and super simple. This meatball soup is a perfect meal for two, especially on a chilly summer night. Best served with warm sourdough bread or some flavorful crackers.
2 1/2 cups beef broth
2 cups party size frozen meatballs
1 small onion, diced
2 cloves garlic, minced
3 carrots, peeled and chopped
3 celery stalks, chopped
4 small gold potatoes, cubed
1 can no salt added diced tomatoes
1 tablespoon fresh parsley, chopped
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
Dash of sea salt and black pepper
1. After chopping the vegetables, add beef broth, meatballs, onion, garlic, carrots, celery, potatoes, tomatoes, parsley, basil, oregano, and salt and pepper into the crock pot and stir well. Cover and cook on high for four hours or on low for six hours. Go do something else and come back for dinner!