Description
A comforting soup with frozen meatballs, vegetables, and rich beef broth.
Ingredients
Scale
- 1 lb frozen meatballs
- 3 cups baby carrots
- 1 lb Yukon gold potatoes, diced
- 1 medium yellow onion, sliced
- 4 cups beef broth
- 2 tablespoons Worcestershire sauce
- 1 teaspoon garlic powder
- 2 tablespoons cornstarch
- 2 tablespoons cold water
Instructions
- In a large pot or slow cooker, add sliced onions, carrots, and potatoes. Place frozen meatballs on top.
- Pour in beef broth and Worcestershire sauce, then sprinkle with garlic powder. Gently mix to combine flavors.
- For slow cooker: cook on low 6–8 hours or high 3–4 hours. For stovetop: simmer gently, cover, and cook for 1–2 hours.
- Mix cornstarch and cold water to make a slurry. Stir it into the pot 10 minutes before done to thicken the gravy.
- Spoon into bowls and serve warm. Enjoy the rich, savory comfort.
Notes
- This soup can be modified by adding your favorite vegetables.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Freezing the soup is not recommended due to the texture of the ingredients.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Soups
- Method: Slow Cooker or Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 60mg