Crock Pot Italian Meatball Soup Recipe

Hearty, rustic Crock Pot Italian Meatball Soup is one of those dinner recipes that's easy to make but fantastic! Bring it to a party or prepare a big batch to savour all week. 

For The Meatballs: – 1 lb ground beef – 1 egg – ½ cup gluten-free all-purpose flour* – 1 tsp garlic powder – 1 tsp onion powder – ½ tsp sea salt to taste For the soup: – 1 medium-sized yellow onion – 3 large carrots chopped – 1 red bell pepper – 1 14-oz can crushed tomatoe – 5 cups chicken broth – ½ cup red wine such as cabernet sauvignon – 2 tsp Italian seasoning – 1 tsp sea salt to taste – 2 cups uncooked gluten-free pasta noodles – 3 cups baby spinach


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Combine meatball ingredients in a large bowl. Combine ingredients. Using my hands. Mix the meatballs in a food processor or stand mixer using the paddle attachment. 


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Make any-sized meatballs for the crock pot. Meatballs are perfect bite-sized using a cookie scoop.Put everything except pasta and spinach in the slow cooker. 

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Cook on high for 3 ½ hours or low for 6-7 hours.Add spinach and spaghetti noodles and boil on High for 30–40 minutes to cook the meatballs and pasta al dente. 

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For optimal enjoyment, serve the meatball soup in big bowls accompanied by garlic bread or cornbread.

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