Easy Lamb Meatball and Bean Crock Pot Soup
Cozy up to a bowl of hearty comfort with this Easy Lamb Meatball and Bean Crock Pot Soup, a slow-cooked masterpiece brimming with Mediterranean-inspired flavors. Succulent lamb meatballs seasoned with cumin and coriander are the star of this dish, perfectly complemented by a medley of tender cannellini and kidney beans, vibrant vegetables, and aromatic herbs. Searing the meatballs adds an irresistible depth of flavor, while the crock pot does the heavy lifting, melding all the ingredients into a rich, savory broth over hours. A handful of fresh baby spinach brings a pop of color and nutrition, making this one-pot meal as wholesome as it is satisfying. Whether you're meal-prepping for the week or looking for an effortless dinner, this protein-packed soup is sure to delight. Serve it warm with a sprinkle of fresh parsley and enjoy every comforting bite.
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Recipe Information
Ingredients
- 1 lb ground lamb
- 1 large egg
- 0.5 cup breadcrumbs
- 2 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tbsp olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 6 cups chicken broth
- 1 14-oz can canned diced tomatoes (with juice)
- 1 15-oz can canned cannellini beans (drained and rinsed)
- 1 15-oz can canned kidney beans (drained and rinsed)
- 1 tsp dried thyme
- 1 tsp dried oregano
- 2 cups baby spinach
- 2 tbsp fresh parsley, chopped (optional for garnish)
Instructions
In a mixing bowl, combine ground lamb, egg, breadcrumbs, minced garlic, cumin, coriander, salt, and black pepper. Mix thoroughly until well combined.
Form the mixture into small meatballs, about 1 inch in diameter. Place them on a plate or tray.
Heat olive oil in a large skillet over medium heat. Add meatballs in batches and sear them until browned on all sides (they don’t need to be fully cooked). Remove from skillet and set aside.
In the same skillet, add diced onion, carrots, and celery. Sauté for 3-4 minutes, or until vegetables begin to soften.
Transfer the sautéed vegetables to the crock pot. Add chicken broth, canned diced tomatoes, cannellini beans, kidney beans, thyme, and oregano. Stir to combine.
Carefully place the browned meatballs into the crock pot, ensuring they're evenly distributed.
Cover and cook on LOW for 6 hours or HIGH for 3 hours.
About 10 minutes before serving, stir in the baby spinach and allow it to wilt.
Taste and adjust seasoning if necessary. Garnish with freshly chopped parsley, if desired.
Serve hot and enjoy your hearty lamb meatball and bean soup!
Nutrition Facts
Calories |
2764 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.0 g | 153% | |
| Saturated Fat | 42.2 g | 211% | |
| Polyunsaturated Fat | 9.6 g | ||
| Cholesterol | 655 mg | 218% | |
| Sodium | 10137 mg | 441% | |
| Total Carbohydrate | 229.1 g | 83% | |
| Dietary Fiber | 57.6 g | 206% | |
| Total Sugars | 33.5 g | ||
| Protein | 200.7 g | 401% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 925 mg | 71% | |
| Iron | 39.3 mg | 218% | |
| Potassium | 7417 mg | 158% | |
*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.
