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Slow Cooker Creamy Meatball and Orzo Soup
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Slow Cooker Creamy Meatball and Orzo Soup

This Slow Cooker Creamy Meatball and Orzo Soup is stuffed full of tasty mini meatballs, healthy spinach and tender pasta – a complete meal!
Course Soup
Cuisine American
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings 4
Calories 716kcal

Ingredients

  • For the meatballs:
  • 1 pound ground beef
  • 1/2 cup oats
  • 1/4 cup Parmesan cheese
  • 1 egg
  • 1 tablespoon olive oil
  • 1/2 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • For the soup:
  • 3 cups chicken broth
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon thyme
  • 2 tablespoons butter
  • 1/2 cup orzo pasta uncooked - for later
  • 1 cup heavy cream for later
  • 1/2 cup Parmesan cheese for later

Instructions

  • In a large bowl mix together the meatball ingredients by hand until evenly combined (don't overmix)
  • Form the meat into small balls - about the size of bouncy balls - and place in crockpot (it's okay to add a second layer)
  • Carefully pour in the chicken broth and add the garlic powder, onion powder, salt, pepper, thyme and butter
  • Cover and cook on high for 3-4 hours or low for 6-8
  • About 15 minutes before you are ready to eat add the pasta, cream and cheese
  • Finally you can give it a little stir to combine and let it heat on high for 15 minutes

Nutrition

Calories: 716kcal | Carbohydrates: 26g | Protein: 39g | Fat: 50g | Saturated Fat: 26g | Cholesterol: 223mg | Sodium: 810mg | Potassium: 674mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1255IU | Vitamin C: 0.7mg | Calcium: 297mg | Iron: 4.1mg