Fall Crockpot Meatball Soup with Apple Cider
This hearty soup features tender meatballs cooked slowly in a flavorful broth infused with apple cider, cinnamon, garlic, and seasonal herbs. The dish develops a rich, aromatic profile with a comforting, slightly thickened texture and a clear broth accented by soft, plump meatballs and colorful vegetables.
Equipment
- Crockpot or slow cooker
- Mixing bowl
- Skillet
- Ladle
Ingredients
- 1.5 pounds ground beef or ground turkey
- 1 cup seasoned bread crumbs to help bind the meatballs
- 1 large egg for binding
- 2 cloves garlic minced
- 1 teaspoon ground cinnamon adds warmth to the broth
- 4 cups chicken or vegetable broth base liquid
- 2 cups apple cider for flavor and sweetness
- 1 cup diced carrots adds sweetness and color
- 1 cup diced celery for aromatic depth
- 1 can (14.5 oz) diced tomatoes optional for added richness
- 2 tablespoons fresh parsley chopped, for garnish
- to taste salt and pepper seasoning to taste
Instructions
- In a mixing bowl, combine ground beef, bread crumbs, egg, minced garlic, cinnamon, salt, and pepper. Mix gently until just combined, then roll into small meatballs about 1 inch in diameter.
- Heat a skillet over medium heat and lightly brown the meatballs on all sides until they develop a golden exterior. This step adds flavor and helps them hold together in the soup. Set aside.
- Pour the broth and apple cider into the crockpot, then add diced carrots, celery, and diced tomatoes if using. Stir in the cinnamon for a warm spice note.
- Gently place the browned meatballs into the crockpot, making sure they are submerged in the liquid. Cover with the lid and set to low heat. Let it cook for about 4 hours until the meatballs are tender and flavors meld.
- Once cooked, open the lid and taste the broth, adjusting salt and pepper as needed. The broth should be clear with a warm golden hue, and the meatballs soft and juicy.
- Serve hot, garnished with chopped fresh parsley. Enjoy the comforting aroma and tender meatball bites in every spoonful.
Notes
For an extra depth of flavor, add a splash of balsamic vinegar or a pinch of nutmeg at the end. This soup saves well and heats beautifully, making it perfect for make-ahead meals or freezing for later.