This Slow Cooker Chicken and Meatball Soup is a hearty, flavorful dish that’s perfect for feeding a crowd or preparing for an easy weeknight meal. Packed with tender chicken breasts, seasoned meatballs, and vibrant vegetables like cabbage and tomatoes, this soup is simmered slowly to infuse all the rich, savory flavors. The warm spices—cumin, paprika, garlic, and onion powder—add a smoky depth to the broth, making each bite satisfying and comforting. Garnish with creamy avocado, a squeeze of lime, fresh cilantro, sour cream, and shredded Mexican cheese to elevate the flavors even more. This versatile soup is a nourishing and filling meal that’s both simple and delicious!
Prep time: 15 minutes
Cook time: 7-8 hours on low or 4-5 hours on high
Servings 6-8
Ingredients:
- 8 cups chicken stock
- 2 (14 oz) cans of diced tomato, drained
- 1 lbs. chicken breasts
- 1 lbs. ground beef
- ½ head cabbage
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp black pepper, or to taste
- 1 tsp salt, or to taste
Toppings:
- Avocado
- Lime
- Cilantro
- Dollop of sour cream
- Shredded Mexican cheese
Instructions:
- Begin by seasoning the ground beef with half of the salt and pepper, and then shaping it into meatballs that are approximately 1 tbsp in size.
- Next, cut the cabbage in half and then slice it into small strips.
- In your slow cooker, combine the chicken breast, meatballs, diced tomatoes, cabbage, all the seasoning, and the stock.
- Set the slow cooker to cook for 7-8 hours on low or 4-5 hours on high.
- Once the cooking time is complete, shred the chicken, ladle the soup into bowls and garnish with sliced avocado, lime juice, cilantro, sour cream, and shredded Mexican cheese.
