Slow Cooker Italian Meatball Stew

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A showcase of Mediterranean tastes, this stew is satisfying especially on a chilly day. With a classic combination of traditional Italian herbs and spices, you can fill your tummy while your palate delights. Heart-healthy ingredients come together in this slow cooked dish that’s full of flavor, and easy to make.

Slow Cooker Italian Meatball Stew

Slow Cooker Italian Meatball Stew

Yields: 6 servings | Serving size: 1 cup stew with 2 meatballs | Calories: 351 | Total Fat: 7 g | Saturated Fat: 2 g | Trans Fats: 0 g | Cholesterol: 46 mg | Sodium: 622 mg | Carbohydrates: 54 g | Dietary fiber: 11 g | Sugars: 6 g | Protein: 21 g | SmartPoints (Freestyle): 5 |


  • 1 dozen Italian Meatballs, click here for Italian Meatball recipe
  • 1 tablespoon olive oil
  • 2 carrots, peeled, chopped
  • 2 stalks celery, coarsely chopped
  • 1 red bell pepper, cored and seeded, diced
  • 1 zucchini, coarsely chopped
  • 1 (14.5 ounce) can fire roasted tomatoes with liquid
  • 1 (15 ounce) can cannellini beans, drained
  • 2 cloves garlic, diced
  • 1 teaspoon dried oregano
  • 2 tablespoons freshly chopped basil or 2 teaspoons dried basil
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 teaspoon black pepper
  • Kosher or sea salt to taste
  • 2 cups chicken broth, fat free, low sodium
  • 1/2 cup whole wheat orzo (optional whole wheat couscous or pre-rinsed quinoa)


  1. Add oil to a large skillet, turn to medium heat and cook meatballs until brown on both sides, about 16 minutes. While meatballs are cooking add remaining ingredients, except orzo, to the slow cooker and stir to combine. Add browned meatballs to slow cooker, cover and cook on low 7-8 hours. The last 15 minutes of cooking time, add orzo, turn slow cooker to high and cook 10-15 minutes or until pasta is al dente. Serve in bowls and sprinkle with parmesan cheese if desired.

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11 Comments on "Slow Cooker Italian Meatball Stew"

  1. Veronica  November 17, 2012

    Why is this recipe posted in the vegetarian section?

    • Skinny Ms.  November 18, 2012

      Veronica…whoops! We do make mistakes from time to time. Anytime you find an error please don't hesitate to point out. We sincerely appreciate it! There are two of us that maintain this quickly growing site, create & prepare recipes, create workouts and….I'm tired just thinking about it! 🙂 You're the best….keep the feedback coming! 🙂 We do love what we do!!!!

  2. Healthy quick and ea  December 16, 2012

    I like the valuable info you supply in your articles. I will bookmark your blog and test again here regularly. I am rather certain I'll be informed lots of new stuff proper right here! Good luck for the following!

  3. Leah Miller  February 17, 2013

    ONE of the best recipes I’ve found…EVEN hubby likes this one!

  4. Sheryl  February 17, 2013

    This is a fabulous recipe. My whole family loves to hear when this is on the menu for dinner. I make it at least once a month.

  5. Kayla  June 29, 2013

    Could I use barley instead of orzo? I have some that I need to use up.

  6. Brooke  March 8, 2014

    This is one of my favorite Skinny Ms. recipes… one way that I have found to save time, is to use frozen mini-meatballs. Earth's Best make frozen mini-meatballs for kids and they work perfectly! We also just use whatever pasta we have on hand.

  7. Elizabeth Faber  March 11, 2014

    This soup is fabulous!

  8. Allison  May 21, 2017

    This soup was wonderful! I used frozen turkey meatballs and both my husband and my 15 yr old son loved it. This is going into my rotation! thank you 🙂

    • Nichole Furlong  May 22, 2017

      You’re very welcome, Allison! Glad you enjoyed the Meatball Stew!


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