Crock Pot Meatball Stone Soup
Warm, hearty, and reminiscent of a beloved fable, Crock Pot Meatball Stone Soup is the ultimate comfort food perfect for busy weeknights or cozy family dinners. This slow-cooked wonder brims with tender frozen meatballs, a medley of rustic vegetables like carrots, celery, potatoes, and zucchini, and a savory broth infused with aromatic garlic, thyme, and parsley. The optional addition of a clean river stone adds a whimsical nod to the classic tale, making it a fun conversation starter at the dinner table. With minimal prep and the magic of a crock pot, this one-pot meal delivers rich, slow-simmered flavors that will have everyone asking for seconds. Perfect for meal prepping or serving a crowd, this nourishing soup is a must-try for fans of effortless, soul-warming dishes.
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Recipe Information
Ingredients
- 24 pieces Frozen meatballs
- 3 large Carrots
- 3 pieces Celery stalks
- 3 medium Russet potatoes
- 1 large Yellow onion
- 1 medium Zucchini
- 14.5 oz Canned diced tomatoes
- 6 cups Chicken broth (or beef broth)
- 2 pieces Bay leaves
- 2 teaspoons Minced garlic
- 1 teaspoon Dried thyme
- 1 teaspoon Dried parsley
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Olive oil (optional, for sautéing)
- 1 cup Water
- 1 piece Clean river stone (optional, for decoration and thematic flair)
Instructions
Dice the carrots, celery, potatoes, onion, and zucchini into bite-sized pieces and set aside.
Optional: In a skillet, heat olive oil over medium heat. Sauté the diced onion and minced garlic until fragrant and translucent, about 5 minutes.
Place the frozen meatballs into the bottom of the crock pot.
Add the diced carrots, celery, potatoes, onion, zucchini, canned diced tomatoes (including their liquid), and sautéed garlic (if prepared).
Pour in the chicken or beef broth along with 1 cup of water to ensure enough liquid to fully submerge the ingredients.
Add the bay leaves, dried thyme, dried parsley, salt, and black pepper. Stir gently to combine all the ingredients.
Optional: Wash and scrub the stone thoroughly. Add it to the crock pot for a storytelling touch, reminiscing the fable.
Cover the crock pot with the lid and cook on low for 6-8 hours, or on high for 3-4 hours, until the vegetables are tender and the flavors are well blended.
Before serving, remove the bay leaves and the stone (if used).
Serve hot, garnished with fresh parsley or grated Parmesan cheese if desired.
Nutrition Facts
Calories |
376 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.6 g | 25% | |
| Saturated Fat | 6.5 g | 33% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 33 mg | 11% | |
| Sodium | 1823 mg | 79% | |
| Total Carbohydrate | 36.0 g | 13% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 8.5 g | ||
| Protein | 15.1 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 109 mg | 8% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 1073 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
