Slow Cooker Spaghetti Meatball Soup (Printable Version)
Simmered spaghetti meatball soup with Italian flavors, made easy in the slow cooker for a cozy, lighter dinner.
# Ingredients:
→ For the meatballs
01 -
1 pound lean ground turkey
02 -
1 egg
03 -
1/2 cup quick cook rolled oats
04 -
1/2 cup Parmesan cheese
05 -
1 teaspoon dried Italian seasoning blend
06 -
1/2 teaspoon salt
→ For the soup
07 -
24 oz pasta sauce (approximately 3 cups)
08 -
3 cups chicken broth
09 -
1/2 teaspoon Italian seasoning
10 -
3-4 oz dried spaghetti noodles, broken into 1-2 inch pieces
# Steps:
01 -
In a medium bowl, combine all meatball ingredients and work with your hands until mixed.
02 -
Shape the mixture into meatballs, large or bite-sized as preferred.
03 -
If making ahead, place the meatballs on a wax-lined cookie sheet and freeze for 1 hour. Transfer to a large zip-top bag and freeze until needed.
04 -
Place the meatballs in the slow cooker.
05 -
Carefully add the pasta sauce, chicken broth, and Italian seasoning without stirring to avoid breaking the meatballs.
06 -
Cook on low for 6-8 hours or on high for 3-4 hours.
07 -
Turn the slow cooker to high and add the broken spaghetti noodles. Cook for an additional 30 minutes or until the noodles are tender.
# Notes:
01 -
Leftovers can be stored in the refrigerator for up to 3 days in a sealed container.
02 -
Meatballs can be prepared ahead of time, frozen, and thawed before cooking.
03 -
Use any flavor of pasta sauce you prefer.
04 -
A 5-quart slow cooker is recommended for this dish.