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Fall-Inspired Crockpot Meatball and Sweet Potato Soup

This slow cooker soup combines tender meatballs with chunks of sweet potatoes, apples, and fall spices like cinnamon and thyme, creating a hearty and aromatic dish. The ingredients simmer together until the flavors meld, resulting in a thick, comforting soup with a rich, spicy aroma and softened, colorful vegetables and meatballs.
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Prep Time 20 minutes
Cook Time 6 minutes
Total Time 6 minutes
Servings: 6
Course: Main Course
Cuisine: Comfort Food
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 pounds ground beef for meatballs
  • 1 egg to bind meatballs
  • ½ cup breadcrumbs for meatball texture
  • 2 tablespoons soy sauce adds savoriness to meatballs
  • 3 large sweet potatoes peeled and diced
  • 2 apples peeled, cored, and chopped
  • 1 teaspoon cinnamon ground
  • 1 teaspoon thyme dried
  • 4 cups chicken broth for simmering
  • 1 small onion diced
  • 2 cloves garlic minced
  • salt & pepper to taste seasoning

Equipment

  • Slow Cooker
  • Large Mixing Bowl
  • Ladle

Method
 

  1. In a large mixing bowl, combine ground beef, egg, breadcrumbs, soy sauce, and a pinch of salt and pepper. Mix gently until just combined, being careful not to overwork the mixture. Form into small meatballs about the size of a golf ball and set aside.
  2. Heat a skillet over medium heat and add a little oil. Brown the meatballs for about 2-3 minutes on each side until they develop a golden crust. This step adds flavor but can be skipped if you prefer to add raw meatballs directly to the slow cooker.
  3. Place the browned meatballs into the slow cooker. Add the diced sweet potatoes, chopped apples, diced onion, minced garlic, cinnamon, thyme, and chicken broth. Stir gently to combine all ingredients evenly.
  4. Cover the slow cooker and set it to low. Let everything simmer slowly for about 6 hours, until the sweet potatoes are tender and the meatballs are cooked through. The house will fill with warm, spicy aromas as it cooks.
  5. Carefully ladle the soup into bowls, making sure each serving has a good mix of meatballs, sweet potatoes, and apples. The broth should be thickened slightly and fragrant with cinnamon and thyme. Adjust salt and pepper to taste.
  6. Serve hot, enjoying the comforting flavors and tender textures that meld during the slow cook. Garnish with a fresh sprig of thyme or a light drizzle of olive oil if desired. Enjoy the cozy essence of fall in every spoonful.

Notes

For best flavor, prepare the meatballs a day in advance to allow the flavors to meld. You can skip browning the meatballs for a slightly softer texture but may sacrifice some depth of flavor. Adjust sweetness with additional apples or cinnamon according to your taste.