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Home » Recipes » Slow Cooker Spaghetti Noodle Soup with Meatballs

Slow Cooker Spaghetti Noodle Soup with Meatballs

By: Liz  /  Published: June 8, 2016  /  Updated: May 17, 2020  /   Leave a comment

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This slow cooker homestyle spaghetti noodle soup with meatballs reminds me so much of one of my mom’s old recipes.

She didn’t make it often, and usually just for company or for church potlucks, but it was so hot and soothing. It’s everything I want in a great homestyle feel-good dinner.

I decided to make an updated version of my mom’s recipe, so I mish-mashed my slow cooker pasta and slow cooker soup recipes together, and it worked. I love when experiments work!

Slow Cooker Homestyle Spaghetti Noodle Soup with Meatballs

 

Ragu Homestyle Pasta Sauce Thick & Hearty with Meat - pouring into crockpot

Slow Cooker Homestyle Spaghetti Noodle Soup with Meatballs

First, you’ll want to make your meatballs and brown them on all sides.

While they’re browning, you can add the remaining ingredients (except for the pasta) to your slow cooker. Stir in. Gently spoon in meatballs. Let the soup cook on low 7-8 hours or on high for about 3 hours.

Stir in the uncooked pasta and let it cook for about 20 minutes or until tender. Enjoy!

Note: I like my soup really thick (like a chili), so I use 8 ounces of pasta, but if you want it to be thinner and soupier, use just 4 ounces of pasta.

spaghetti noodle soup with meatballs in bowl with garlic bread

bowl of spaghetti noodle soup

Slow Cooker Homestyle Spaghetti Noodle Soup with Meatballs

Liz - Eat Move Make
Easy to make, flavorful slow cooker homestyle spaghetti noodle soup with meatballs puts best of slow cooker pasta and slow cooker soup recipes together!
5 from 1 vote
Print Recipe Save Recipe Saved Recipe
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Prep Time 10 minutes mins
Cook Time 8 hours hrs
Total Time 8 hours hrs 10 minutes mins
Course Main Course
Cuisine American
Servings 6
Calories 422 kcal

Ingredients
  

  • 1 lb ground beef
  • ½ cup bread crumbs or oatmeal
  • ½ cup parmesan cheese
  • 1 egg beaten
  • ½ tsp salt
  • 1 23 oz jar Ragu Homestyle Sauce
  • 4 cups chicken broth
  • 2 10 oz cans Rotel original tomatoes
  • 2 15.5 oz cans kidney beans, rinsed and drained
  • 1 tablespoon Italian seasoning
  • 8 oz uncooked thin spaghetti noodles can use less if you like a thinner soup

Instructions
 

  • In medium bowl, mix together ground beef, bread crumbs or oatmeal, Parmesan cheese, egg and salt. Form into meatballs, being careful not to overwork the meat mixture. Brown meatballs in a frying pan over medium heat. Set aside.
  • Add remainder of ingredients (except for pasta) to slow cooker; stir together. Gently spoon in meatballs.
  • Cook on low 7-8 hours or on high for about 3 hours.
  • Stir in uncooked spaghetti (break into sections if desired). Let cook until pasta is tender (about 20 minutes).

Notes

I like my soup really thick (like a chili), so I add 8 ounces of pasta, but if you want it to be thinner and soupier, use just 4 ounces of pasta.
All information presented on this site is intended for informational purposes only and nutrition may vary according to exact products and the online nutrition calculator being used. I am not a certified nutritionist and any nutritional information shared on EatMoveMake.com should only be used as a general guideline.

Nutrition

Calories: 422kcalCarbohydrates: 36gProtein: 24gFat: 19gSaturated Fat: 8gCholesterol: 87mgSodium: 1031mgPotassium: 460mgFiber: 2gSugar: 2gVitamin A: 119IUVitamin C: 11mgCalcium: 163mgIron: 3mg
Tried this recipe?Let us know how it was!

 

About Liz

Liz is a midwestern mom gone southern (accent in transition). She lives in North Carolina and loves cooking, baking, traveling, movies, crafts, hot and cold tea, wine, pizza and the occasional nap. She also revels in the fact she's a crazy cat lady.

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Welcome!

I’m Liz! Thank you for visiting Eat Move Make. Here you will find a collection of easy & delicious year-round recipes, seasonal ideas, and DIY craft inspiration. Visit my About Me page for more of my story.

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Meet Liz

Meet Liz

Hey there, i’m Liz!

I’m the founder of Eat Move Make and a North Carolina mom of two humans and six cats. I love to cook, bake, craft and travel. I’m also addicted to tea (but not sweet tea).

When I’m not creating something in my kitchen, and since my kids are now adults, I’m all about my bucket list of travel destinations and adventures.

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