Creamy Meatball Soup in the Slow Cooker is a cozy comfort food that fills and warms you up – a complete meal in one bowl! Meatball soups are a favorite dish in many geographic cuisines, and this recipe is a delicious twist with flavorfully seasoned mini meatballs, a rich, creamy base, and a pasta or rice option. Make your next main meal absolutely scrumptious with this hearty soup.
Mix ground beef, panko, milk, egg, and 1 teaspoon of the seasoning mix and form into small meatballs and place in slow cooker
Add broth and remaining seasoning, cover, and cook on high for 3-4 hours or low for 6-9 hours
Add rice or pasta, butter, cream, and cheese and cook for 15 - 30 minutes on high until rice or pasta is tender
Add salt to taste and stir before serving
Notes
Cool leftover soup before storing. Store in an airtight container in the fridge for up to 3 days.
Reheat in single servings in the microwave or in a saucepan on the stove.
Soup should not be frozen due to texture changes, but you can prepare the meatballs ahead of time to freeze until assembling the soup. Be sure to defrost the meatballs in the fridge a few hours before cooking.
Do NOT stir the soup until it has cooked for at least a few hours.
Turn the slow cooker off or on warm when the rice or pasta has finished cooking.