Just Let the Crockpot Do It: The Easiest Cozy Soup

Here’s the thing—sometimes (okay, a lot of times) I really do not want to hover over a pot making dinner for ages, especially when the weather’s grey or I’ve had one too many Zoom calls that day. That’s basically how this Crockpot Chicken Meatball & Veggie Soup was born. I whipped it up while doomscrolling and sifting through the fridge for anything that wasn’t wilted spinach or that questionable cheese wedge. Actually, the first time I made this, I forgot I’d prepped the meatballs and found myself genuinely surprised at dinner time, which honestly felt like a magic trick.

Oh, and my neighbor once told me she caught a whiff of this coming through the wall and almost just dropped by. So, be warned: you might accidentally invite company.

Why You’ll Love This Soup (Or… At Least Why I Do)

I throw this together when my brain’s too fried to fuss with something fancy. My family eats it like they believe a soup shortage’s coming, even my veggie-skeptical kid. I think it’s the little chicken meatballs—they just feel like you tried extra hard, but joke’s on them, it’s wildly simple. Plus, if you’re having a rough week (not that I ever do, ahem), it’s super forgiving. Literally, once I used a bag of frozen mixed veggies instead of chopping—still tasty. The only thing I wrecked was trying to swap out chicken for turkey one time; it came out fine, but everyone asked what was different. Busted.

What You’ll Need (And What You Can Get Away With Swapping)

500g (about 1lb) ground chicken – I’ve also used whatever pre-ground stuff looked semi-fresh, and it’s fine. Turkey works, but isn’t as juicy (see my earlier confession).
1 cup breadcrumbs – Grandma used to swear by panko, but store-brand totally does the trick.
1 egg
1/3 cup grated parmesan – I’m not above shaking in the dusty stuff from a can.
2 cloves garlic, minced
1 tsp dried Italian herbs – I just wing it, sometimes it’s oregano-heavy, sometimes more of an herby mystery.
1 small onion, diced
2 carrots, chopped
2 celery stalks, chopped
1 red bell pepper, diced – when I don’t have one, I toss in a handful of frozen peas, but that’s not my best version.
6 cups low-sodium chicken broth – For the love of soup, use good chicken stock if you can, but I’ve used boiling water and bouillon cubes when the cupboard’s bare.
2 handfuls baby spinach – Sometimes I skip it (don’t tell my mother in law), but it’s nice.
Salt & pepper to taste

If I’m feeling fancy or optimistic, I’ll throw in some lemon zest, too.

The How-To (With a Few Tangents)

First, make those chicken meatballs: Dump the ground chicken, breadcrumbs, egg, parmesan, garlic, Italian herbs, some salt, and a generous pepper twist in a bowl—mix with your hands (I tried with a spatula once. Never again. So sticky everywhere). Roll into meatballs about golf ball size. Or honestly, whatever size you like. Place them gently on a plate. If you’re short on time, just pinch and drop them directly into the slow cooker. Nothing bad happens.
Layer the diced onion, carrots, celery and bell pepper in the bottom of your crockpot. Pour over the chicken stock (I always spill a little, so have a towel at the ready). Gently place the meatballs on top. Looks a bit wonky, but don’t sweat it.
Cover and set your slow cooker to low for 6–7 hours, or on high for about 3–4 hours. Check that the meatballs are cooked through. This is where I usually sneak a taste. You can add the spinach about 20 minutes before you’re ready to serve—just pile it right in and let it wilt. Or leave it out. Or swap for kale, but that’s a chewier chew.
Taste, add salt or pepper if needed. Sometimes I squeeze in a bit of lemon juice at the end, which brightens it all up.

Honestly, don’t stress if it looks a little different each time. That’s half the fun.

Stuff I Figured Out the Hard Way (Notes)

Once, I tried doubling the recipe. Ended up with meatballs stacked three high—some were steamed, some were actual soup balloons. So…stick to one layer if you can.
I tried sautéing the veggies before putting them in. Did it taste better? Maybe a smidge, but I never bother now unless it’s a special occasion (or I’m low-key avoiding another task).

Variations That (Mostly) Worked

I chucked in a handful of orzo once—worked beautifully, but soaks up broth overnight, so be warned. Next-day texture is more stew-ish. Not mad about it, but FYI.
My friend swears by adding a touch of chipotle for rainbow soup with kick. Haven’t dared try it (yet).
One experiment with frozen broccoli florets: turned out kinda mushy. Would not do again.
You can go all-in with different greens—swiss chard holds up well, by the way.

What You Actually Need (and What to Improvise With)

A basic slow cooker—I use a 5-6qt but honestly my mate used a bread proofer once to keep it warm (don’t ask).
A mixing bowl. If not, clean hands over a cutting board is my low-fi approach.

How to Store (If You Even Have Leftovers)

Keep it in any container with a tight lid for up to 3 days in the fridge—I think it’s even better the next day, just gets richer? Or maybe that’s just my taste buds. You can freeze it for a month, but something about the veggies turns a bit, well, squishy. Honestly, in my house, this soup vanishes before I even finish labeling my containers.

The Right Way (or At Least My Way) to Serve It

I usually throw a couple shreds of parmesan and a slice of crusty sourdough on the side—sometimes we scoop the soup with bread (classy? Not sure, but cozy as all get out). Nobody complains when I drizzle a swirl of olive oil, so that’s the tradition now.

Learned the Hard Way: Pro Tips

Don’t rush the meatball mixing—if you underwork it, you get crumbly balls in your soup. Ask me how I know.
One time I tried dumping everything in the crockpot unlayered. Result? Meatballs fused together in kind of a meat-wall. Make little pockets for each one.

Your Questions (Yes, These Are Real)

Can I use beef instead of chicken? Technically, yeah, but then it’s a different vibe—not as light (tastes great, but I call it something else!).
Do the meatballs hold together, or am I dealing with meat mush? They hold. Just keep your mixture not too wet—add a pinch more breadcrumbs if its sloppy.
What’s the deal with reheating—does it taste weird? Nope! Actually, it gets even better as the flavors meld. Warm it up gently; otherwise, the meatballs can go a bit rubbery.
What if I don’t have a slow cooker? You could do this in a big pot on the stove (low flame, 2–3 hours, just keep the lid on and peek every so often). Or check out my friend Natasha’s great oven braising method over at Natasha’s Kitchen—she’s got soup locked down.
What kind of breadcrumbs? Use whatever, honestly. I’ve even blitzed a stale bagel in a pinch. Serious Eats (see their guide here) says fresh is best, but I’m a pragmatist.

And just to digress for a second: Anyone else find soup season is really just an excuse for extra bread? Or is that just me?

If you give this Crockpot Chicken Meatball & Veggie Soup a whirl, let me know how it goes—or how you made it even lazier, I love shortcuts almost as much as soup itself.

Crockpot Chicken Meatball & Veggie Soup: Cozy Family Favorite