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.
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.
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.Print
- 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
- Add all ingredients to the slow cooker.
- Stir to mix well.
- Cook HIGH 2-3 hours, LOW 4-6.
Add more salt to this if you feel it needs it.