Crock pot season, crock pot season, crock pot seaassoonnnn! I’m actually not the biggest fan of crock pots, but I do love them for the coziness. You really only break out your crock pot to cook fall and winter food. Fall and winter food is cozy. Thus…crock pots are cozy. See the logical trail? My only issue with crock pots is that I don’t like to use them if the recipe would be just as good and not take long to make in a regular pot.
I do like using it for soups and stews like this, where things just get better and better the longer they simmer. But stuff like mac and cheese and baked potato soup? Nah girl.
This delicious soup takes so little effort to throw together in the crock pot (especially because we use frozen meatballs…GASP…more on that later), cooks away and makes your house smell ROCKIN’, and leaves you with a delicious little soup that tastes just like you’re slurping up a meatball sub. That probably wasn’t the most appetizing way to put that…but trust me – it’s supa tasty.
The only prep work you do for this soup is dicing up your onions, carrots, celery, and garlic. Other than that, you’re just opening cans of stuff, measuring some spices, and opening a bag of frozen meatballs. Speaking of frozen meatballs…frozen meatballs? Have you ever had them? I would have never thought to use them, but I was cooking a 21 Day Fix recipe several months ago that called for them, so I gave it a shot, and they are actually super delicious.
I think the flavor is great, and heellloooooo, think about how much time you save! I love meatballs, but they take forever and a day to make and roll up. And, this is such a first world problem – I don’t even want to say it – but the meat is always cold from the fridge and it is PAINFULLY freezing to mix it together with your hands and then roll it up into little balls. I always post up next to the sink with the warm water on and run my hands under it now and then.
What a sad thing to complain about…I’m judging myself for it, so I give you the freedom to judge as well. Unless you have also struggled with cold meatball hands in the past, in which case – hop on in this boat, sister. There’s plenty of room.
BUT – regardless of whether or not you struggle with cold meatball hands, let’s all just admit the fact that ripping open a bag of frozen meatballs is LIGHT YEARS easier than making them yourself. And they taste really good! Listen – life be cray. Use frozen meatballs.
The thing that transitions this from a meatball soup to meatball sub soup is the toppings. Toasted bread and mozzarella cheese top this soup off and give it that uncanny meatball sub flavor. Get some of the soup, part of a meatball, some bread, and some mozzarella cheese in one bite? Heaven on a spoon.
This is usually the part of my blog that I ramble about random life things that are happening, but I’ve realized that lately ALL I write about in this section is stuff about Ford. So then I was sitting back thinking, I need to switch it up – what else can I write about? It is a struggle to think of stuff because my life basically revolves around this kiddo 24/7, especially with Seth deployed.
But, I am going to attempt to discuss other things right now because variety is the spice of life, right? Here are three things going on that DON’T have to do with my baby:
- I am going to my cousin’s wedding this weekend, and I am SUPER pumped about it. My mother-in-law is coming in to stay with **insert baby’s name since I’m not supposed to be talking about him**, and my brother, sister-in-law, and I are driving down together. It’s going to be glorious adult time and I can’t waiiitttt. Even though I will definitely miss **insert baby’s name**.
- You know how I’m addicted to online shopping on Amazon? Strug. I got a facial (b-day gift) last week, and it inspired me to use more face masks since the lady basically shamed me into taking better care of my skin. So I ordered this face mask on Amazon that is like dry clay powder and you mix it with water to make the mask. It’s supposed to be pretty bangin’, but I haven’t had the time to try it yet. I’ll letcha know how it is. Maybe next time we talk, my skin will be glowingly radiant.
- My cat has a passionate obsession with sitting directly in front of the TV in our living room. Like…front and center. I think it’s because she likes to sit on top of stuff that is warm, like the Play Station, but even when I move the stuff away, she still sits there. And stares at you. Stares into your soul. The other day, I was holding **insert baby’s name**, and he was sleeping so I couldn’t get up, but she was in the way. So I threw (lightly!) a chap stick and two mini bottles of hand lotion at her trying to get her to move. It didn’t work.
The end. I hope you all have had a wonderful, fantastic week so far, and I hope your weekend is even better!
This recipe is 8 smart points per serving – this does not include the bread or mozzarella topping because it’ll depend on what kind of bread you buy and how much cheese you decide to add.Print
Crock Pot Meatball Sub Soup
- Prep Time: 10 mins
- Cook Time: 8 hours
- Total Time: 8 hours 10 minutes
- Yield: 10 servings 1x
For the soup
- 1 onion, diced
- 2 carrots, peeled and diced
- 2 stalks of celery, diced
- 3 cloves of garlic, minced
- 2 14 oz bags of frozen meatballs (about 60 meatballs total)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes
- 2 28 oz cans crushed tomatoes
- 2 14.5 oz cans diced tomatoes
- 2 cups water
- 1 bay leaf
For the toppings
- 1 loaf multigrain bread from the bakery section of your grocery store (I love using La Brea)
- 1 8 oz bag part skim mozzarella cheese
- Garlic powder
- Non fat cooking spray
- Add all the soup ingredients to the crock pot, season liberally with salt and pepper, stir to combine, and cook on low for 8 hours.
- When there is about 30 minutes left on the crock pot, preheat your oven to 350 degrees, and slice your bread into bite sized cubes. Spray with non fat cooking spray and season with salt, pepper, and little bit of garlic powder
- Bake for 10 minutes, flip the croutons around, and bake for another few minutes until they are crispy (they will firm up more as they cool)
- When ready to serve, remove the bay leaf from the crock pot and top each bowl with mozzarella cheese and small handful of croutons
I have a six-quart crock pot, and this soup filled it basically right up to the lid, so if you have a smaller crock pot than this, you’ll want to half the recipe!
Nutrition info does not include bread or mozzarella topping because that will depend on what bread you use and how much cheese you decide to add.
- Serving Size: 1 1/2 cups
- Calories: 343
- Sugar: 4 g
- Sodium: 983 mg
- Fat: 21 g
- Carbohydrates: 25 g
- Fiber: 7 g
- Protein: 17 g
- Cholesterol: 40 mg
If you make this or any of my other recipes, be sure to Instagram it and hashtag #thegarlicdiaries!
In the mood for more crock pot recipes? Check these out: