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Slow cooker meatball zoodle soup in a bowl with fresh herbs.

Slow Cooker Meatball Zoodle Soup

A cozy and comforting soup combining tender beef meatballs, spiralized zucchini, and savory broth, perfect for busy nights or lazy weekends.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Dinner, Soup
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound frozen beef meatballs (pre-cooked or homemade)
  • 6 cups beef broth
  • 2 large zucchinis, spiralized into ‘zoodles’
  • 2 carrots, peeled and sliced into rounds
  • 2 stalks celery, chopped
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 1 can diced tomatoes, undrained (14.5 ounces)
Seasonings
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt (plus more to taste)
  • 1/4 teaspoon black pepper
  • 1 tablespoon fresh parsley, chopped (for garnish)

Method
 

Preparation
  1. Place the beef meatballs, carrots, celery, onion, and minced garlic into the bottom of a 6-quart slow cooker.
  2. Add the diced tomatoes (with their juices), Italian seasoning, salt, and black pepper.
  3. Pour the beef broth over the ingredients and stir gently to combine.
  4. Cover the slow cooker with its lid and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours.
Finishing Up
  1. About 20 minutes before you are ready to serve, stir in the zucchini noodles.
  2. Replace the lid and continue cooking until the zoodles are just tender (about 15-20 minutes).
  3. Taste the soup and add more salt or pepper if needed.
  4. Ladle the hot soup into bowls and garnish with fresh parsley. Serve immediately.

Notes

Store leftovers in airtight containers in the refrigerator for up to 3 days. Freeze without zoodles; add fresh zoodles when reheating.
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