I love this soup because it’s nutritious, flavorful, and totally fuss-free. The homemade chicken meatballs add protein and heartiness, while the colorful mix of veggies makes it feel fresh and vibrant. It’s a family-friendly meal that tastes like it’s been simmering all day, even though the crockpot does most of the work. Plus, it’s perfect for meal prep—I can make a big batch and enjoy it all week.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
2 tablespoons olive oil, divided 1 yellow onion, diced 1 teaspoon salt, divided 1 teaspoon freshly cracked black pepper, divided 3 garlic cloves, minced 4 cups chicken broth ½ cup chopped carrots 1 cup chopped zucchini (about 1 zucchini) ½ cup frozen peas ½ cup frozen green beans ¼ cup frozen corn 1 stalk celery, sliced 1 (14.5-ounce) can diced tomatoes 1 teaspoon Italian seasoning 1 pound lean ground chicken ⅓ cup plain unseasoned Panko breadcrumbs ¼ cup freshly grated Parmesan cheese (plus more for serving) 1 large egg 2 ½ tablespoons chopped fresh flat-leaf parsley (for serving)
Directions
I heat 1 tablespoon of olive oil in a large nonstick skillet over medium-high heat. Once hot, I add the chopped onion with ¼ teaspoon each of salt and pepper. I cook, stirring often, until the onion is soft and golden, about 6 minutes. Then I add the minced garlic and cook for another minute until fragrant.
I scoop half of the onion mixture into a large mixing bowl (for the meatballs) and transfer the other half to the slow cooker.
Into the slow cooker, I pour the chicken broth, carrots, zucchini, peas, green beans, corn, celery, diced tomatoes, ¼ teaspoon each of salt and pepper, and the Italian seasoning. I give it a gentle stir to combine.
In the mixing bowl with the reserved onion mixture, I add the ground chicken, breadcrumbs, Parmesan, egg, and the remaining salt and pepper. I mix until just combined—being careful not to overmix so the meatballs stay tender.
I shape the mixture into 1¼-inch meatballs.
I heat the remaining tablespoon of olive oil in the same skillet and brown the meatballs on all sides, about 5–6 minutes total. I don’t cook them through—they’ll finish in the crockpot.
I carefully transfer the browned meatballs to the slow cooker, nestling them gently into the soup without stirring.
I cover and cook on HIGH for 3–4 hours, until the meatballs are fully cooked (165°F internally) and the vegetables are tender.
When ready to serve, I sprinkle fresh parsley and extra Parmesan on top for a beautiful finish.
Servings and Timing
This recipe serves 6 and takes about 4 hours and 25 minutes total—25 minutes of prep and 4 hours of slow cooking.
Variations
I sometimes swap the chicken for ground turkey or use mini meatballs for a fun twist. For a lighter version, I skip the Parmesan in the meatballs and use extra herbs for flavor. When I want more depth, I add a splash of tomato paste or a pinch of red pepper flakes for gentle heat. For extra heartiness, I stir in a handful of cooked pasta or rice right before serving.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. It reheats beautifully on the stovetop or in the microwave—just add a splash of broth if it thickens. I also freeze portions for up to 2 months; I thaw them overnight in the fridge before reheating gently.
FAQs
Can I cook this soup on LOW instead of HIGH?
Yes, I cook it on LOW for 6–7 hours for even more developed flavor.
Can I use store-bought meatballs?
Absolutely. I use precooked chicken meatballs to save time—just add them in the last hour of cooking.
Can I make it vegetarian?
Yes, I skip the meatballs and add white beans or chickpeas for protein.
How do I prevent the meatballs from falling apart?
I mix the ingredients gently and avoid overhandling the meat mixture before shaping.
Can I use fresh vegetables instead of frozen?
Yes, I use whatever I have on hand—fresh green beans, peas, or corn work great.
What can I serve with this soup?
I love serving it with crusty bread, garlic toast, or a green salad.
Can I make the meatballs in advance?
Yes, I brown them and store them in the fridge for up to 24 hours before adding them to the crockpot.
Do I need to brown the meatballs first?
I like to—it adds flavor and helps them hold their shape, but I can skip this step if I’m short on time.
How can I make it dairy-free?
I omit the Parmesan or use a dairy-free alternative.
Conclusion
I love how this Crockpot Vegetable Soup with Chicken Meatballs brings comfort and nourishment together in one easy meal. The slow cooker makes it effortless, and the combination of tender meatballs and colorful veggies feels both cozy and wholesome. It’s a family favorite that’s perfect for busy days when I want a warm, hearty dinner waiting for me at the end of the day.
This Crockpot Vegetable Soup with Chicken Meatballs is a cozy, wholesome meal full of tender meatballs, colorful veggies, and rich slow-cooked flavor. With minimal prep and simple ingredients, it’s the perfect set-it-and-forget-it dinner for busy days.
Total Time:4 hours 25 minutes
Yield:6 servings
Ingredients
2 tablespoons olive oil, divided
1 yellow onion, diced
1 teaspoon salt, divided
1 teaspoon freshly cracked black pepper, divided
3 garlic cloves, minced
4 cups chicken broth
1/2 cup chopped carrots
1 cup chopped zucchini (about 1 medium)
1/2 cup frozen peas
1/2 cup frozen green beans
1/4 cup frozen corn
1 stalk celery, sliced
1 (14.5-ounce) can diced tomatoes
1 teaspoon Italian seasoning
1 pound lean ground chicken
1/3 cup plain Panko breadcrumbs
1/4 cup freshly grated Parmesan cheese (plus more for serving)
Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add onion, 1/4 teaspoon each of salt and pepper, and cook 6 minutes until soft and golden. Stir in garlic and cook 1 more minute.
Transfer half of the onion mixture to a large mixing bowl for the meatballs and add the remaining half to the slow cooker.
To the slow cooker, add chicken broth, carrots, zucchini, peas, green beans, corn, celery, diced tomatoes, 1/4 teaspoon each of salt and pepper, and Italian seasoning. Stir to combine.
In the mixing bowl with the reserved onion, add ground chicken, breadcrumbs, Parmesan, egg, and the remaining salt and pepper. Mix gently until just combined.
Shape into 1 1/4-inch meatballs.
Heat the remaining 1 tablespoon olive oil in the same skillet and brown meatballs on all sides, about 5–6 minutes. Do not fully cook through.
Transfer meatballs to the slow cooker, nestling them gently into the soup without stirring.
Cover and cook on HIGH for 3–4 hours, or LOW for 6–7 hours, until meatballs are fully cooked (165°F internally) and vegetables are tender.
Before serving, top with fresh parsley and extra Parmesan.
Notes
For extra depth, add 1 tablespoon tomato paste or a pinch of red pepper flakes.
Use ground turkey instead of chicken for a flavorful variation.
Skip the Parmesan for a lighter or dairy-free version.
For a heartier soup, stir in cooked pasta, rice, or quinoa before serving.
Use fresh vegetables instead of frozen for a more rustic texture.
