Slow Cooker Meatball Soup

A hearty and nutritious soup made with tender meatballs, fresh vegetables, and rich flavors, perfect for chilly days.

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In a large bowl, combine the ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, salt, and pepper. Mix until just combined.
Form the mixture into small meatballs, about 1 inch in diameter.
Optionally, pan-sear the meatballs in a skillet for 2-3 minutes on each side until browned.
Dice the onion, carrots, and celery into small pieces.
Add the meatballs and chopped vegetables into the slow cooker. Pour in the crushed tomatoes and broth, followed by Italian seasoning. Stir to combine.
Cover and set the slow cooker to low for 6-8 hours or high for 3-4 hours.
Once cooked, taste and adjust seasoning if needed. Serve hot, garnished with fresh parsley or basil.

For a vegetarian version, replace meatballs with vegan alternatives and use vegetable broth.