Sometimes the best meals are the ones that remind you of childhood but with a lighter, fresher twist. This Crockpot Chicken Meatball & Veggie Soup is exactly that. It captures all the cozy vibes of a traditional meatball soup but uses lean chicken and piles of vegetables to make it nourishing enough for everyday eating.
I created this recipe on a whim when I had a craving for Italian wedding soup but wanted something heartier. The result was a bowl full of tender, herb-spiked meatballs swimming in a rich broth loaded with colorful veggies. It fits perfectly into my rotation of crock pot meals because it is low maintenance but high reward.
If you are looking for crockpot soup recipes that are healthy without tasting like “diet food,” this is your winner. It is robust, flavorful, and incredibly satisfying. It sits happily alongside my crockpot lemon chicken soup as a lighter, broth-based option that still feels like a hug.
Why This Soup is a Weeknight Hero
I love a good “dump and simmer” meal, but this one takes it up a notch with homemade flair.
First, the meatballs are baked, not fried. By using ground chicken and baking them briefly before adding them to the slow cooker, we keep the soup light and grease-free. It is a simple step that makes a huge difference in texture.
Second, it is a veggie powerhouse. We are packing in carrots, celery, zucchini, and spinach. It is a fantastic way to clean out the crisper drawer, similar to the strategy I use for my crockpot cabbage roll soup.
Finally, the broth is key. We use a Parmesan rind to infuse the liquid with a deep, savory umami flavor that tastes like it simmered for days.
Crockpot Chicken Meatball & Veggie Soup
- Total Time: 7 hrs 20 mins
- Yield: 6 Servings
Description
A nourishing and colorful slow cooker soup packed with tender homemade chicken meatballs, vibrant vegetables, and small pasta shells. A healthy, hearty meal that feels like a hug in a bowl.
Ingredients
For the Meatballs:
- 1 lb (450g) ground chicken
- 1/2 cup breadcrumbs (panko or regular)
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 2 tbsp fresh parsley, chopped
- Salt and pepper to taste
For the Soup:
- 6 cups chicken broth
- 1 cup carrots, sliced rounds
- 2 stalks celery, chopped
- 1 small yellow onion, diced
- 1 zucchini, chopped
- 1 cup green beans, chopped (fresh or frozen)
- 1 cup small pasta (ditalini or shells)
- 1 Parmesan cheese rind (optional)
- 1 tsp dried oregano
- 2 cups fresh spinach
Instructions
- Make Meatballs: Preheat oven to 400°F (200°C). In a bowl, mix ground chicken, breadcrumbs, Parmesan, egg, garlic, parsley, salt, and pepper. Roll into small bite-sized balls. Bake on a parchment-lined sheet for 10-12 minutes until set (they do not need to be fully cooked).
- Combine: Place the baked meatballs, carrots, celery, and onion into a 6-quart slow cooker. Pour the chicken broth over the top. Add the Parmesan rind and oregano.
- Slow Cook: Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours.
- Add Pasta & Veggies: About 30 minutes before serving, stir in the zucchini, green beans, and uncooked pasta. Cover and cook on HIGH for 20-30 minutes until pasta and veggies are tender.
- Finish: Remove the Parmesan rind. Stir in the fresh spinach and let it wilt for 2 minutes.
- Serve: Season with salt and pepper. Serve hot with extra Parmesan cheese.
Notes
Shortcut: Use frozen pre-cooked chicken or turkey meatballs to skip the baking step.
Low Carb: Omit the pasta and double the vegetables for a lighter version.
Flavor Tip: The Parmesan rind adds a rich, savory depth to the broth. Don’t skip it if you have one!
- Prep Time: 20 mins
- Cook Time: 7 hrs
- Category: Dinner, Soup
- Method: Slow Cooker
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 3g
- Sodium: 750mg
- Fat: 10g
- Saturated Fat: 3.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 85mg
The Wholesome Lineup
To make this soup shine, we focus on fresh ingredients and aromatic herbs.
The Meatballs
I use lean ground chicken seasoned with garlic, Parmesan, parsley, and breadcrumbs. They are tender and flavorful. If you are short on time, you can absolutely use frozen pre-cooked chicken meatballs, but homemade is worth the extra 15 minutes!
The Veggie Base
Carrots, celery, and onions form the classic foundation. Later, we add zucchini and green beans for extra texture and color.
The Broth
A good quality chicken broth is essential. I also add a splash of white wine (optional) to deglaze the pan and add brightness.
The Secret Weapon
A Parmesan cheese rind. Next time you finish a wedge of Parmesan, freeze the rind! Throwing it into the crock pot creates a rich, salty backdrop for the soup.
The Pasta
I like using small pasta shapes like ditalini or mini shells. They cook right in the broth and soak up all that goodness.
Simmering Steps: How to Make It
This recipe involves a tiny bit of prep for the meatballs, but then the slow cooker takes over.
Step 1: Prep the Meatballs
Mix the ground chicken, breadcrumbs, egg, parmesan, and herbs in a bowl. Roll into small, bite-sized balls. Place them on a baking sheet and bake at 400°F (200°C) for about 10-12 minutes just to set them. They don’t need to be fully cooked through yet.
Step 2: Load the Pot
Place the chopped onions, carrots, and celery into the slow cooker. Add the baked meatballs on top.
Step 3: Season and Soak
Pour in the chicken broth. Add the dried oregano, basil, and that magical Parmesan rind.
Step 4: The Long Simmer
Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours.
Step 5: The Final Additions
About 30 minutes before serving, stir in the zucchini, green beans (if using), and uncooked pasta. Cover and cook on HIGH until the pasta is tender.
Step 6: The Green Finish
Remove the Parmesan rind. Stir in fresh spinach just before serving so it wilts but stays bright green. Top with extra grated cheese because, why not?
Making It Your Own
This soup is incredibly flexible.
Gluten-Free Option
Use gluten-free breadcrumbs in the meatballs and swap the pasta for rice or quinoa. It works beautifully and keeps it safe for everyone.
Creamy Twist
If you want a richer broth, stir in a splash of heavy cream at the end, similar to the finish in my crockpot chicken gnocchi soup.
Spice It Up
Add a pinch of red pepper flakes to the meatball mixture or the broth for a gentle kick.
Shortcut Version
Use store-bought frozen turkey or chicken meatballs and a bag of frozen mixed vegetables. It turns this into a zero-prep meal perfect for hectic nights.
A Bowl Full of Goodness
There is something special about a homemade soup with handmade meatballs. It shows a little extra love. This Crockpot Chicken Meatball & Veggie Soup is nourishing, colorful, and delicious.
Whether you are feeding a crowd or meal prepping for the week, I hope this recipe brings warmth and health to your table.
