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Slow Cooker Meatball Zoodle Soup

Slow Cooker Meatball Zoodle Soup

  • Total Time: 7 hours 20 minutes
  • Diet: Low-Carb, Gluten-Free

Ingredients

Scale
  • 1 pound frozen beef meatballs (pre-cooked or homemade)
  • 6 cups beef broth
  • 2 large zucchinis, spiralized into “zoodles”
  • 2 carrots, peeled and sliced into rounds
  • 2 stalks celery, chopped
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt (plus more to taste)
  • 1/4 teaspoon black pepper
  • 1 tablespoon fresh parsley, chopped (for garnish)

Instructions

  1. Place the beef meatballs, carrots, celery, onion, and minced garlic into the bottom of a 6-quart slow cooker.
  2. Add the diced tomatoes (with their juices), Italian seasoning, salt, and black pepper.
  3. Pour the beef broth over the ingredients and stir gently to combine.
  4. Cover the slow cooker with its lid and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours.
  5. About 20 minutes before you are ready to serve, stir in the zucchini noodles.
  6. Replace the lid and continue cooking until the zoodles are just tender (about 15-20 minutes).
  7. Taste the soup and add more salt or pepper if needed.
  8. Ladle the hot soup into bowls and garnish with fresh parsley. Serve immediately.
  • Cook Time: 7 hours 20 minutes

Find it online: https://www.smilefood.net/slow-cooker-meatball-zoodle-soup/