This slow cooker meatball soup is perfect for when you need to be warmed up from the inside out. It's like a warm hug in a bowl. Juicy, tender meatballs are slow cooked in a flavoursome veggie filled broth.
To make the meatballs, add the pork mince, breadcrumbs, thyme, oregano, onion powder, garlic powder, egg, salt and white pepper into a large bowl. Use clean hands to mix together until well combined. Take a spoonful of mixture and form into a meatball, a little smaller than a meatball. Transfer to a plate and repeat with the remaining meatball mixture.
Turn the slow cooker to the sear function. Once preheated, add olive oil and then onion, celery and carrot. Sauté until the onion is translucent. Add garlic and sauté until fragrant. *see notes
Add the chicken stock, parmesan rind, bay leaf and meatballs to the soup. Turn the slow cooker to slow cook on low for 6 hours or high for 4 hours. Once the meatballs are completely cooked through, add sea salt to taste.
About 15 minutes before the soup is finished, add the kale and stir to wilt.
Serve the soup hot alongside crusty bread of choice.
Notes
Nutrition facts are an estimate only. *If your slow cooker doesn’t have a sear function, that’s ok! Just skip this step and add everything into the slow cooker. Or sauté the vegetables in a pan and transfer to the slow cooker.