Fall Crockpot Meatball Soup Recipe

There’s a certain kind of magic that happens when the air turns crisp and the leaves start to blaze with color. It’s a feeling, really, a deep-seated craving for warmth and comfort that seems to settle right in your bones. And honestly, nothing answers that call quite like a steaming, hearty bowl of soup, especially one that’s been simmering away all day, filling your home with the most incredible, welcoming aroma.

This Fall Crockpot Meatball Soup is that feeling, transformed into dinner. It’s the culinary equivalent of your favorite cozy sweater. Imagine tender meatballs, vibrant vegetables, and delicate pasta, all swimming in a rich, herb-infused broth that’s somehow both light and deeply satisfying. It’s a hug from the inside out, and the best part? Your slow cooker does almost all the work.

Why This Soup is Your New Autumn Favorite

Beyond the incredible smell that will greet you at the door, this soup is a genuine lifesaver on busy fall days. We’re talking about back-to-school chaos, weekend football games, and those evenings when you just want to curl up with a good book instead of hovering over a stove. It’s the ultimate set-it-and-forget-it meal.

There are no complicated techniques or fancy skills required here. You won’t be browning any meat or sautéing any vegetables beforehand. It’s a glorious, one-pot wonder where you simply add almost everything to the crockpot, give it a stir, and walk away. The slow cooker works its low-and-slow magic, tenderizing the vegetables and melding all the flavors into something truly special.

Ingredients Needed for the Recipe

Gathering your ingredients is the first simple step toward a fantastic meal. Here’s what you’ll need to create this comforting masterpiece:

• 3 medium carrots, sliced
• 2 ribs celery, sliced
• 1 medium yellow onion, diced
• 1 tsp dried Italian seasoning
• 1/4 tsp black pepper
• 1 bay leaf
• 12 oz frozen Italian meatballs (the fully cooked kind)
• 32 oz reduced sodium beef broth
• 2 cups water
• 5 oz dry red wine (like a cabernet sauvignon)
• 2 (15 oz each) cans diced tomatoes with Italian seasonings
• 3/4 cup dry ditalini pasta
• 3-5 oz fresh baby spinach
• Freshly grated Parmesan cheese, for serving (optional)

Can I Use Homemade Meatballs Instead?

Absolutely, you can! Using frozen meatballs is all about convenience, and there’s no shame in that game. But if you have a little extra time and a favorite homemade meatball recipe, by all means, use it. The key is to ensure they are fully cooked before adding them to the slow cooker.

If you’re using fresh, pre-cooked homemade meatballs, you can add them at the beginning with everything else. They’ll become incredibly tender and soak up all the wonderful broth flavors as they simmer. This simple swap lets you control the ingredients and tailor the flavor to your family’s exact preferences, which is always a win.

How to make Fall Crockpot Meatball Soup?

Step 1: Combine the Foundation

To your 6-quart or larger slow cooker, add the sliced carrots, celery, and diced onion. These are your classic soup starters, the aromatic base that builds so much flavor. Then, sprinkle in the dried Italian seasoning, black pepper, and drop in that single, fragrant bay leaf.

Step 2: Add the Hearty Elements

Now, for the stars of the show. Gently place the frozen meatballs into the crockpot. Pour in the beef broth, water, and that glug of dry red wine—which adds a wonderful depth you’re going to love. Don’t forget to add the two cans of diced tomatoes with their juices, as this will form the body of our soup.

Step 3: The Long, Slow Simmer

Give everything a good, gentle stir to combine. You want to make sure those seasonings are well-distributed. Then, pop the lid on, set your slow cooker to LOW, and let it work its magic for 6 to 7 hours. This patient simmer is what transforms simple ingredients into a complex, comforting soup.

Step 4: Pasta and Greens

Once the vegetables are tender and the soup is fragrant, stir in the dry ditalini pasta. Put the lid back on, but this time, switch the setting to HIGH. Let it cook for about 15 minutes, just until the pasta is perfectly tender. Now, fish out and discard that bay leaf. Finally, stir in the fresh baby spinach. It will wilt beautifully into the hot soup in just a minute or two.

Step 5: The Final Touch

Ladle the steaming soup into deep bowls. This is the moment you’ve been waiting for. Finish it all off with a generous sprinkle of freshly grated Parmesan cheese, if you like. It adds a salty, savory kick that truly makes the dish sing. Serve it immediately and watch the happy, contented smiles around your table.

What to Serve With Your Hearty Soup

This soup is a complete meal in a bowl, packed with protein, vegetables, and carbs. But if you’re looking to round out the dinner table, a few simple sides can make it feel even more special. A thick, crusty slice of garlic bread or a soft, warm dinner roll is perfect for sopping up every last drop of that delicious broth.

For a lighter option, a simple side salad with a tangy vinaigrette offers a refreshing, crisp contrast to the rich, warm soup. Think mixed greens, a few cherry tomatoes, and maybe some sliced cucumbers. It’s all about creating that perfect balance on your palate and making the meal your own.

Tips

For the best texture, add the pasta towards the very end of the cooking time, just as the recipe directs. If you add it at the beginning, it will become far too soft and mushy after hours of simmering. Nobody wants soggy pasta in their soup!

Feel free to make this soup your own. Not a fan of spinach? Swap it for a couple of handfuls of chopped kale. You can use a different small pasta shape, like orzo or small shells, if that’s what you have in the pantry. The recipe is wonderfully adaptable.

If you find your soup has thickened a bit too much after adding the pasta, or if you simply prefer a brothier soup, don’t hesitate to stir in a little extra beef broth or water when you add the spinach. This will thin it out to your perfect consistency.

How to Store and Reheat Leftovers

This soup stores wonderfully, making for fantastic next-day lunches. Once completely cooled, transfer it to an airtight container and store it in the refrigerator for up to 3-4 days. You’ll notice the pasta continues to absorb liquid, so it will be thicker the next day.

When reheating, you can do so gently on the stovetop over medium-low heat or in the microwave. You will almost certainly need to add a splash of broth or water to loosen it up and bring it back to its original, soupy glory. Give it a good stir as it reheats to ensure it warms evenly throughout.

Print Recipe

Fall Crockpot Meatball Soup Recipe

Author: Kelsey Perez Cooking Method: Slow cooking Cuisine: Indian Courses: Soup Recipe Keys: F Fall I Italian M Meatballs Soup S Slow cooker dinner W Winter Recipe

Difficulty: easy Prep Time 15 mins Cook Time 420 mins Rest Time 5 mins Total Time 7 hrs 20 mins

Servings: 8 Estimated Cost: $ 15 Calories: 170

Best Season: Fall, Winter

Description

This hearty and rich Italian meatball soup is made easily in the slow cooker. Packed with tender meatballs, vegetables, ditalini pasta, and fresh spinach, it’s a comforting one-pot meal perfect for fall. With only 4 Weight Watchers SmartPoints per serving, it’s a guilt-free dinner the whole family will love!

ingredients

Servings

• 3 medium carrots (sliced)
• 2 ribs celery (sliced)
• 1 medium yellow onion (diced)
• 1 tsp dried Italian seasoning
• 0.25 tsp black pepper
• 1 bay leaf
• 12 oz frozen Italian meatballs (fully cooked)
• 32 oz beef broth (reduced sodium)
• 2 cups water
• 5 oz dry red wine (such as Cabernet Sauvignon (optional))
• 2 cans diced tomatoes with Italian seasonings (15 oz each)
• 0.75 cup dry ditalini pasta
• 3-5 oz fresh baby spinach
• freshly grated Parmesan cheese (optional garnish (not included in nutrition))

Instructions

1. To a 6-quart or larger slow cooker, add carrots, celery, onion, Italian seasoning, black pepper, bay leaf, frozen meatballs, beef broth, water, red wine (if using), and canned diced tomatoes with their juices.
2. Stir to combine. Cover and cook on LOW for 6–7 hours, or until vegetables are tender and flavors are well blended.
3. Stir in the ditalini pasta. Cover and switch to HIGH. Cook for 15 minutes, or until pasta is tender.
4. Remove and discard the bay leaf. Stir in fresh spinach until wilted (about 2–3 minutes).
5. Ladle into bowls and top with freshly grated Parmesan cheese if desired. Let rest 5 minutes before serving.

Nutrition Facts

Servings 8

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Amount Per Serving

Calories 170kcal

% Daily Value *

Total Fat 7g11%

Saturated Fat 2g10%

Cholesterol 24mg8%

Sodium 386mg17%

Potassium 317mg10%

Total Carbohydrate 13g5%

Dietary Fiber 1g4%

Sugars 1g

Protein 9g18%

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Calcium 4 mg

Iron 6 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Lower SmartPoints options: Use chicken or turkey meatballs, reduce pasta amount, or substitute wine with extra broth or water.
• Make it heartier: Add more meatballs or top with Parmesan cheese—but note this will increase points.
• No wine? Replace with additional beef broth or water—flavor will still be rich and satisfying.
• Pasta tip: Add pasta only during the last 15 minutes to prevent it from becoming mushy.
• Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Pasta may absorb more liquid over time—add a splash of broth when reheating.

Keywords: crockpot meatball soup, Italian soup, slow cooker soup, easy dinner, healthy soup, fall soup, meatball soup, weight watchers soup