It’s officially crock pot season — the time for cozy, slow-cooked meals that fill the house with comforting aromas. I don’t always reach for the crock pot, especially when a recipe is just as good and much quicker on the stove. But for soups and stews that deepen in flavor the longer they simmer, a slow cooker is perfect.
This meatball sub soup is one of those effortless crock pot wins. With minimal prep and a bag of frozen meatballs, you simply add the ingredients, let them simmer, and come back to a fragrant, hearty soup that tastes remarkably like a meatball sub. It’s satisfying, homey, and great for chilly days.
The only real prep is chopping onions, carrots, celery, and garlic. After that you’re mostly opening cans, measuring spices, and adding frozen meatballs. About frozen meatballs — they’re a handy shortcut. I was skeptical until I tried them in another recipe and discovered they save a ton of time while still tasting great. If you’ve ever rolled meatballs by hand, you know it’s a time-consuming, sometimes cold-handed task. Frozen meatballs are fast and reliable; embrace the convenience when life is busy.
What turns this into “meatball sub” soup are the toppings. Toasted bread cubes and melted mozzarella add the familiar textures and flavors of a meatball sub. A spoonful with soup, a bit of meatball, a crouton, and a sprinkle of mozzarella is pure comfort.
On a personal note, my life currently revolves a lot around family, but here are a few things not related to the little one: I’m excited to attend a cousin’s wedding soon and get some adult time with family; I recently had a facial that motivated me to try more at-home face masks (I ordered one to test and will report back); and my cat insists on sitting directly in front of the TV, no matter how many warm things I move away — she’ll stare you down until you give in.
I hope you’ve had a great week and enjoy your weekend!
This recipe is 8 smart points per serving (that does not include the bread or mozzarella topping — that will vary depending on what you use).
Crock Pot Meatball Sub Soup
5 from 3 reviews
- Author: Annie Chesson
- Prep Time: 10 mins
- Cook Time: 8 hours
- Total Time: 8 hours 10 minutes
- Yield: 10 servings
Ingredients
For the soup
- 1 onion, diced
- 2 carrots, peeled and diced
- 2 stalks of celery, diced
- 3 cloves of garlic, minced
- 2 14 oz bags of frozen meatballs (about 60 meatballs total)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes
- 2 28 oz cans crushed tomatoes
- 2 14.5 oz cans diced tomatoes
- 2 cups water
- 1 bay leaf
For the toppings
- 1 loaf multigrain bread (bakery section)
- 1 8 oz bag part-skim mozzarella cheese
- Garlic powder
- Non-fat cooking spray
Instructions
- Add all the soup ingredients to the crock pot, season with salt and pepper, stir to combine, and cook on low for 8 hours.
- About 30 minutes before serving, preheat the oven to 350°F. Slice the bread into bite-sized cubes, spray with non-fat cooking spray, and season with salt, pepper, and a little garlic powder.
- Bake for 10 minutes, toss the croutons, and bake for a few more minutes until crispy. They will firm up as they cool.
- When ready to serve, remove the bay leaf and top each bowl with shredded mozzarella and a small handful of croutons.
Notes
This recipe filled my six-quart crock pot to the top; if your slow cooker is smaller, consider halving the recipe.
Nutrition information does not include bread or mozzarella since those depend on your choices for toppings.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 343
- Sugar: 4 g
- Sodium: 983 mg
- Fat: 21 g
- Carbohydrates: 25 g
- Fiber: 7 g
- Protein: 17 g
- Cholesterol: 40 mg
If you make this or any of my other recipes, be sure to Instagram it and hashtag #thegarlicdiaries!
In the mood for more crock pot recipes? Here are a few to try:
Easy Crock-Pot BBQ Chicken
Crock-Pot Lasagna Soup
Crock Pot Moroccan Lentil Soup [Vegan]