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
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.
Slow Cooker Homestyle Spaghetti Noodle Soup with Meatballs
Ingredients
- 1 lb ground beef
- 1/2 cup bread crumbs or oatmeal
- 1/2 cup parmesan cheese
- 1 egg beaten
- 1/2 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
Nutrition
