Slow Cooker Meatball Zoodle Soup (Paleo,Whole30)

Zoodle soup! Slow cookers are meant to be used year-round. Zucchini zoodles and pre-made meatballs lighten up this soup that can be eaten year-round.

This paleo and whole30 zoodle soup is perfect for hot summer days. And it’s done in just a little over an hour.

What is a zoodle? A zoodle is a zucchini that has been spiralized into looking like noodles. Did you know you can cook zoodles in your slow cooker? A while back I made Slow Cooker Zoodles with Meat Sauce. This time I’m adding them to a soup. Replacing pasta noodles with zoodles makes this soup not just paleo and whole30 but low-carb as well.

before

For the veggies, I kept it simple with celery & carrots.  I encourage you to ‘jazz’ this up a bit and add whatever vegetables you fancy. You really can’t go wrong here.

after

For the meatballs, this works best with previously cooked meatballs. I used a batch of my baked herbed meatballs that I had in my freezer. I cooked my meatballs in the slow cooker directly from frozen but that’s not a requirement, just personal preference. You can use thawed meatballs as well.

Slow Cooker Meatball Zoodle Soup (Paleo,Whole30)

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• Author: Fit SlowCooker Queen
• Prep Time: 10 mins
• Cook Time: 2 hours
• Total Time: 2 hours 10 mins
• Yield: 4 servings 1x

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Ingredients

• 1 lb meatballs, cooked (see my Herb Baked Meatballs)
• 5–6 cups low-sodium chicken broth
• 1 zucchini, zoodled
• 5 ounces vegetables, chopped or sliced (I used 1 celery stalk & 2 carrots)
• 2 garlic cloves, minced
• 1 tsp cumin
• 1/2 tsp salt
• 1/4 tsp pepper

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Instructions

1. Add all ingredients to the slow cooker.
2. Stir to mix well.
3. Cook HIGH 2-3 hours, LOW 4-6.

Add more salt to this if you feel it needs it.

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