Meatball Stone Soup in Slow Cooker
Warm, hearty, and steeped in tradition, Meatball Stone Soup in the Slow Cooker is a comforting one-pot meal perfect for family dinners. Inspired by the fabled tale, this recipe combines tender homemade meatballs crafted from seasoned ground beef, breadcrumbs, Parmesan, and garlic with a medley of fresh vegetables like carrots, celery, zucchini, and potatoes. Simmered slowly in a flavorful broth with a dash of Italian herbs, every spoonful bursts with rich, savory goodness. Featuring a cleaned, optional symbolic stone for a whimsical nod to the classic story, this dish is as delightful to serve as it is to eat. Easy to prepare with minimal hands-on time, it pairs beautifully with crusty bread, making it an ideal choice for busy weeknights or cozy gatherings. Perfectly slow-cooked comfort food at its best!
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Recipe Information
Ingredients
- 500 grams Ground beef (for meatballs)
- 0.5 cups Breadcrumbs
- 0.25 cups Parmesan cheese (grated)
- 1 large Egg
- 2 cloves Garlic (minced)
- 1 teaspoon Italian seasoning
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil (for browning meatballs, optional)
- 6 cups Chicken or beef broth
- 1 14-ounce can Diced tomatoes (canned, with juice)
- 2 medium Carrots (diced)
- 2 stalks Celery (diced)
- 1 large Potato (peeled and cubed)
- 1 medium Zucchini (diced)
- 1 cup Frozen green beans
- 1 whole Bay leaf
- 2 tablespoons Fresh parsley (chopped, for garnish)
- 1 small Stone (cleaned and optional, for tradition)
Instructions
In a large bowl, combine the ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, Italian seasoning, salt, and black pepper. Mix until just combined, being careful not to overwork the meat.
Shape the mixture into small, golf-ball-sized meatballs, about 1 to 1.5 inches in diameter.
Optional: Heat olive oil in a skillet over medium heat and brown the meatballs on all sides for added flavor. Skip this step if you prefer a lighter version.
Place the meatballs into the slow cooker.
Add the chicken or beef broth, diced tomatoes with juice, carrots, celery, potato, zucchini, frozen green beans, and bay leaf into the slow cooker.
For the fun and tradition, add a clean, small stone to the slow cooker to symbolize the 'stone' in stone soup. Ensure the stone is thoroughly scrubbed and sanitary.
Stir gently to combine all ingredients, being careful not to break apart the meatballs.
Cover and cook on LOW for 5 to 6 hours or on HIGH for 3 to 4 hours, until the vegetables are tender and the meatballs are fully cooked through.
Taste and adjust seasoning with more salt or pepper if needed before serving.
Ladle the soup into bowls, garnish with fresh parsley, and remove the stone before serving (optional). Serve warm with a side of crusty bread for dipping.
Nutrition Facts
Calories |
2384 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.8 g | 204% | |
| Saturated Fat | 58.1 g | 290% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 617 mg | 206% | |
| Sodium | 10124 mg | 440% | |
| Total Carbohydrate | 109.0 g | 40% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 22.5 g | ||
| Protein | 140.6 g | 281% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 1027 mg | 79% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 3718 mg | 79% | |
*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.
