Crock Pot Meatball Sub Soup

5 from 3 reviews



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


  1. 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.
  2. 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
  3. 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)
  4. 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.