Slow Cooker Homestyle Spaghetti Noodle Soup with Meatballs

Author Liz Mays


  • 1 lb ground beef
  • 1/2 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
  • 4-8 oz uncooked thin spaghetti noodles see note


  1. 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.
  2. Add remainder of ingredients (except for pasta) to slow cooker; stir together. Gently spoon in meatballs.
  3. Cook on low 7-8 hours or on high for about 3 hours.
  4. Stir in uncooked spaghetti (break into sections if desired). Let cook until pasta is tender (about 20 minutes).

Recipe 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.