Meatball Soup Recipe

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  • 1-1⁄2 pounds ground beef
  • Dash of black pepper
  • 1 egg
  • 1 tablespoon minced onion
  • 1⁄2 cup soft breadcrumbs
  • 1 tablespoon cooking oil
  • 3 tablespoons flour
  • 1 pint tomato sauce, or 2 cans (8 ounces each)
  • 1 cup water
  • 2 teaspoons sugar
  • 1 teaspoon fresh chopped basil
  • 3 medium potatoes, cut into chunks
  • 4 medium carrots, sliced
  • 1 medium onion, diced
  • 1 stalk celery, sliced thin, optional
  • 1-1⁄4 cups frozen peas


  • In a large bowl, mix together beef, black pepper, egg, onion and breadcrumbs. Form mixture into 1-inch balls.
  • Heat oil in a skillet over medium heat. Add meatballs, and brown on all sides. Transfer to a slow cooker.
  • Discard all but 3 tablespoons fat in skillet. Add flour to skillet, and stir to blend. Add tomato sauce, water, sugar and basil. Stir in potatoes, carrots, onion and celery, if desired. Bring to a boil, then reduce heat. Cover and simmer for 10 minutes, stirring often and adding more water if necessary.
  • Pour vegetable mixture over meatballs in slow cooker. Cover and cook until vegetables are tender — 4 hours on high, or 6 hours on low.
  • Add peas, and cook for another 30 minutes, or until peas are tender.Want more quick ideas for mealtime? Check out 20 Easy Slow Cooker Recipes to find more editor-recommended recipes for every meal.