Savory Meatball Soup

READY IN: 6hrs 20mins
Recipe by Baby Kato

This savory soup is delicious, quick and so easy to make. Just throw everything into the crock pot and voile, a very tasty treat. Best of all it uses ingredients found in most kitchens. This tasty comfort food does not disappoint. Cook gently on low all day, stirring occasionally, being careful not to boil the soup. My grandma always said, soup boiled is soup that is spoiled.

Top Review by Chef on the coast

Yum! I followed the directions mostly. :) I upped the garlic to 2 large garlic cloves minced. I asked the produce guy at the store what shallots were. I had no idea. lol He said they were basically small onions. So seeing that they were $3 a lb - I went with 1/2 a yellow onion I already had at home. I didn't have balsamic vinegar so subbed apple cider vinegar in place. I did not peel the zucchini and used dried herbs since I already had those. Loved the addition of orzo pasta. This is the first time I have ever used it. I used a full bag of smallish frozen meatballs. There was 32 I think. I used 3 large red potatoes instead of 1 and omitted the green beans as most of the family does not like them. This tasted wonderful with some homemade french bread and grated parmesan cheese. I had to have seconds because I forgot all about the cheese when we sat down to dinner. Everyone loved the soup. There was even enough for me to take to my clients when I saw them a couple days later. Thanks for a hearty, veggie filled soup! I will be making this again! Made for the March 2010 Aussie/NZ recipe swap.

Ingredients Nutrition


  1. Fry the onion, garlic and shallots in butter for 5 minutes.
  2. Add the zucchini and red pepper to the onion mixture and fry for an additional 5 minutes.
  3. Pour the fried vegetables into your crock pot and add all the remaining ingredients.
  4. Cook on low heat all day.
  5. When ready to serve garnish with parmesan cheese and enjoy.

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