Meatball Soup/Lentil Soup

Meatball Soup/Lentil Soup

Hi friends,

I made these soups last night for dinner and they were incredibly hearty!

Shay from mixandmatchmama.com recently posted a recipe for Italian Wedding Soup. It looked really intriguing so I decide to make two adaptations for us.

Shay’s version has meatballs as per the original recipe. I used lentils as a meat substitute.

Meatball Soup (Shay’s Way)

  • 1 package of frozen meatballs (I used a 32 ounce bag)
  • 1 onion, chopped
  • 4 cup of beef broth
  • 12 ounces of pasta sauce/tomato sauce (I used a roasted garlic spaghetti sauce)
  • 1 14.5 can diced tomatoes
  • 1 heaping tsp minced garlic
  • 1 tbsp Italian seasoning
  • 3 fresh basil leaves finely chopped
  • 1 cup chopped carrots (I had carrot “chips” that I cut up)
  • 2 cups torn spinach
  • 4 cups of small pasta such as elbow or 2 cups large pasta (I used a tri-color rotini)
  • Parmesan or Mozzarella cheese to top

Place meatballs, onion, broth, sauce, tomatoes, garlic, Italian seasoning, and basil in your crock pot. Cook on low for at least 7-8 hours. Within an hour of serving, add your carrots, spinach, and pasta. Turn the temperature to the high setting and continue cooking for the next hour.

Note: The original recipe called for frozen carrots and spinach. I did not have any but I didn’t see the fresh spinach as being an issue. Next time, I may omit the carrots and about 1 cup of broth so the tomatoes really have a chance to shine.

Lentil Soup (Shan’s Plan)

  • 1 to 1 1/2 cup lentils, drained and rinsed
  • 1 onion chopped
  • 4 cups vegetable broth
  • 1 small can mushrooms
  • 12 ounces of pasta/tomato sauce (I used a roasted garlic spaghetti sauce)
  • 1 heaping tsp of minced garlic
  • 1 tbsp Italian seasoning
  • 3 fresh basil leaves finely chopped
  • 1 cup chopped carrots (I had carrot “chips” that I cut up)
  • 4 cups of small pasta such as elbow or 2 cups large pasta (I used a gluten free penne noodle)
  • 2 cups torn spinach
  • Parmesan cheese or nutritional yeast to top

Combine lentils, onion, broth, sauce, garlic, mushrooms, Italian seasoning, garlic, and basil leaves in your crock pot. Cook on low for at least 7-8 hours. Within an hour of serving, add your carrots, spinach, and pasta. Turn the temperature to the high setting and continue cooking for the next hour.


I would have loved some crusty bread alongside this soup. I had mine with a side salad and enjoyed it.

Hope you’ve enjoyed Crocktober Fest!



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