Slow Cooker Spaghetti and Meatball Soup
Your family can't get enough spaghetti and meatballs? For a little variety, try this Slow Cooker Spaghetti and Meatballs Soup!! A fun twist to the classic but a little less filling for those nights when you crave the flavor but want a lighter meal.
Servings 4 people
Calories 379kcal
Ingredients
- For the meatballs:
- 1 pound lean ground turkey
- 1 egg
- 1/2 cup quick cook rolled oats
- 1/2 cup Parmesan cheese
- 1 teaspoon dried Italian season blend I used McCormick's Tucscan Seasoning
- 1/2 teaspoon salt
- For the soup:
- 24 oz pasta sauce or 3 cups
- 3 cups chicken broth
- 1/2 teaspoon Italian seasoning
- 3-4 oz dried spaghetti noodles broken into 1 or 2 inch pieces for later
Instructions
- In a medium bowl add all meatball ingredients and work with hands until combined
- Form into meatballs, large or bite sized whatever you would prefer
- If you are making this for later then place the meatballs on a wax lined cookie sheet and place in freezer for an hour until they are firm and then move to a large ziploc bag and freeze until ready for use
- Otherwise place meatballs in slow cooker
- Carefully add pasta sauce, broth and seasoning
- Don't stir as you don't want to break up the meatballs
- Cook on low for 6-8 hours or high for 3-4
- Turn the slow cooker on high and add spaghetti noodles
- Let cook for 30 minutes until noodles are done
Notes
- I used a 5 quart slow cooker for this recipe
- Meatballs can be made in advance and frozen. Thaw before cooking.
- Leftovers will keep for up to 3 days sealed in fridge
- use any flavor pasta sauce you love for spaghetti
Nutrition
Calories: 379kcal | Carbohydrates: 35g | Protein: 43g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 112mg | Sodium: 1511mg | Potassium: 1169mg | Fiber: 4g | Sugar: 8g | Vitamin A: 935IU | Vitamin C: 12mg | Calcium: 208mg | Iron: 4mg