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Looking for a quick and healthy weeknight dinner that the whole family will love? This Easy Healthy Vegetable Meatball Soup is one of my go-to recipes. It’s hearty, comforting, and packed with wholesome vegetables — yet simple enough for even the busiest nights.

The best part? You can make it in either the slow cooker or the Instant Pot (affiliate link), depending on your schedule. Using convenient shortcuts like frozen meatballs and jarred marinara sauce keeps prep to a minimum, while fresh vegetables add nutrition and flavor.

This soup has become a regular in my kitchen because it checks all the boxes: easy, healthy, Weight Watchers friendly, and absolutely delicious.

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Vegetable Meatballs Soup in white bowl from above.
Easy Vegetable Soup with Meatballs

Table of Contents

Why I Love This Recipe

  • Two cooking methods – Works perfectly in the Crock Pot or Instant Pot (affiliate link), so you can choose what’s easiest.
  • Family-friendly – Everyone loves the flavor of tender meatballs in a savory vegetable broth (affiliate link).
  • Healthy & filling – Packed with protein and veggies, this soup is satisfying without being heavy.
  • WW friendly – Using small frozen meatballs and plenty of vegetables keeps it lower in Points.
  • Meal prep win – Tastes even better the next day, making it ideal for leftovers, lunches and meal prep.

Ingredients & Substitutions

  • Frozen meatballs – I like Trader Joe’s, but use your favorite. Turkey or chicken meatballs will lighten it up even more.
  • Marinara sauce – Classico Tomato Basil or any simple jarred marinara adds rich tomato flavor. You can also substitute homemade sauce.
  • Broth – Low-sodium beef or chicken broth (Better than Bouillon is a great option). Vegetable broth (affiliate link) works for a vegetarian version with plant-based meatballs.
  • Green beans – Fresh or frozen both work well.
  • Carrots – Add natural sweetness and color. Pre-chopped bagged carrots save time.
  • Onion – White, yellow, or even red onions all work.
  • Zucchini – Adds lightness and texture. Substitute yellow squash if you prefer.
  • Seasonings – Italian seasoning, garlic powder (or granulated garlic), and black pepper. Adjust to taste or add a pinch of red pepper flakes for heat.

WW Points & Nutrition

According to my calculations, each 1-cup serving of this soup has about:

  • Calories: 135
  • WW Points: To see your WW Points for this recipe, track it in the WW App!
    (You must be logged into WW on a smartphone or tablet.)
  • Old Points: 4 PointsPlus

How to Make This Vegetable Meatball Soup Step-by-Step

Step 1: Gather and prep your ingredients.

Frozen mini meatballs, pasta sauce, beef broth, chopped carrots, onions, frozen green beans, chopped zucchini, Italian seasoning and granulated garlic.
Frozen mini meatballs, pasta sauce, beef broth, chopped carrots, onions, frozen green beans, chopped zucchini, Italian seasoning, granulated garlic

Step 2: Combine everything in your instant pot or slow cooker and give it a stir.

Vegetable soup ingredients in InstantPot before cooking.
Adding soup ingredients to my InstantPot

Step 3: Cook until done, stir, season and serve.

This will take 10 minutes in the Instant Pot (plus time to come to pressure) or 6 to 8 hours in the slow cooker.

Vegetable Meatball Soup in white bowl from above.
Healthy Meatball Vegetable Soup

Additions and Variations

  • Different meatballs?
    Substitute turkey or vegetarian meatballs to lower the Points by 1 or 2. Make your own mini meatballs if you prefer. If you can only get large meatballs, you make want to cut them in half or quarters.
  • Different Vegetables?
    Swap out the veggies for whatever works best for you. A package of frozen mixed vegetables would work. Yellow squash, zucchini, mushrooms, sweet potato, or butternut squash would all work well. I often stir in a couple large handfuls of kale or spinach at the end so they don’t overcook.
  • Spicier?
    Add your favorite hot sauce or crushed red pepper flakes.
  • Heartier?
    Add a can or two of white or garbanzo beans.
  • More Tomatoey?
    Add 2-3 tablespoons tomato paste.
  • Different Seasonings?
    Basil, bay leaf, oregano, Italian seasoning, chili powder, cumin, smoked paprika, Worcestershire sauce, etc.
  • Lower SmartPoints?
    Substitute turkey or vegetarian meatballs for the beef meatballs. Substitute canned crushed tomatoes for the pasta sauce—you’ll want to add more seasonings though.

Serving Suggestions

This hearty soup is great accompanied by a slice of crusty bread, light and healthy cornbread, or warm low carb tortillas. I personally love it alongside simple homemade Irish soda bread.  A simple crispy green salad would go nicely as well. 

Ways to Use Leftovers

This soup will last several days stored in the refrigerator. It makes a great quick and easy lunch or supper.

Can You Freeze Vegetable Meatball Soup?

Yes, this meatball soup will freeze well. Because it makes a large amount, 12 cups, I like to portion it out into individual servings that I freeze for future quick and easy healthy meals. 

If you’ve made this Easy Vegetable Meatball Soup, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.

wide rimmed shallow white soup bowl filled with vegetable meatball soup shot from above
5 from 10 votes

Easy Healthy Vegetable Meatball Soup (Instant Pot or Crock Pot)

By Martha McKinnon | Simple Nourished Living
Looking for a great easy, healthy weeknight dinner idea? Give this vegetable meatball soup a try!  It's a healthy and delicious recipe that your whole family will love. Plus, it's easy to make in either the Crock Pot or InstantPot!
Prep: 20 minutes
Cook: 10 minutes
Total: 30 minutes
Servings: 12 cups
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Equipment

Ingredients 

  • 1 pound small frozen meatballs (I used Trader Joe's)
  • 24 ounces jarred marinara sauce (such as Classico Tomato Basil Sauce)
  • 4 cups low sodium beef or chicken broth (I use Better than Bouillon)
  • 3 cups chopped green beans (I used frozen)
  • 2 cups chopped carrots
  • 1 cup chopped onion
  • 1 medium zucchini, chopped
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder or granulated garlic
  • 1/2 teaspoon ground black pepper

Instructions 

Instant Pot:

  • Combine all ingredients in InstantPot and stir well. Close and lock the lid. Make sure the vent is in "Sealing" position. Select Manual function (high pressure) for 10 minutes.After time is up "Quick Release" the pressure by sliding the vent to "Venting." Stir and and taste, adding more salt and pepper as necessary.

Slow Cooker:

  • Ideal Slow Cooker Size: 6-Quart. Combine all ingredients in slow cooker. Cover, and cook on LOW for 6 to 8 hours or until vegetables are soft. Stir and and taste, adding more salt and pepper as necessary.

To Freeze and Cook Later

  • Combine all ingredients (except broth) in a gallon-sized plastic zipper lock freezer bag. Remove as much air as possible, seal, and freeze for up to three months. When ready to cook, thaw in the refrigerator overnight and add to slow cooker or InstantPot along with broth. Refer to Slow Cooker or InstantPot cooking instructions.

Notes

Serving size: 1 cup soup (1/12th recipe)
WW Points: Check the WW Points for this recipe and track it in the WW app.
(Must be logged into WW on a smartphone or tablet.)
3 PointsPlus (Old plan)

Additions and Variations

  • Different meatballs? Substitute turkey or vegetarian meatballs to lower the Points by 1 or 2. Make your own mini meatballs if you prefer. If you can only get large meatballs, you make want to cut them in half or quarters.
  • Different Vegetables? Swap out the veggies for whatever works best for you. A package of frozen mixed vegetables would work. Yellow squash, zucchini, mushrooms, sweet potato, or butternut squash would all work well. I often stir in a couple large handfuls of kale or spinach at the end so they don’t overcook.
  • Spicier? Add your favorite hot sauce or crushed red pepper flakes
  • Heartier? Add a can or two of white or garbanzo beans
  • More Tomatoey? Add 2-3 tablespoons tomato paste
  • Different Seasonings? Basil, bay leaf, oregano, Italian seasoning, chili powder, cumin, smoked paprika, Worcestershire sauce
  • Lower SmartPoints? Substitute turkey or vegetarian meatballs for the beef meatballs, Substitute canned crushed tomatoes for the pasta sauce (you’ll want to add more seasonings though)

Nutrition

Serving: 1cup, Calories: 135kcal, Carbohydrates: 10g, Protein: 9g, Fat: 6g, Saturated Fat: 2g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 0.04g, Cholesterol: 36mg, Sodium: 614mg, Potassium: 521mg, Fiber: 3g, Sugar: 5g, Vitamin A: 4035IU, Vitamin C: 12mg, Calcium: 61mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Entree, Soup
Cuisine: American
Tried this recipe?Mention @simplenourishedliving or tag #simplenourishedliving!

Recipe source: Adapted from The Family Freezer

More Easy Healthy Meatball & Soup Recipes for Weight Watchers

If you like Instant Pot or Crock Pot Vegetable Meatball Soup, you might also enjoy:

Make Healthy Eating Even Easier

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About Martha McKinnon

Weight Watchers Lifetime Member, Yoga Practitioner and Blogger who loves to share her passion for trying to create a happy, healthy, balanced life in what often feels like an overwhelming out of control world.

More About Me

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5 from 10 votes (8 ratings without comment)

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5 Comments

  1. 5 stars
    I made this for the first time today. It is going on my regular rotation. I definitely will make this many times. Would be easy to change up vegetables or substitute kidney beans or garbanzo beans for the meatballs on a meatless day. Love it!

    Reply

  2. Can cubed chicken be substituted for the meatballs? I’m looking for a hearty chicken vegetable slow cooker soup with chicken? I like the tomatoe & chicken stick base and these veggies but don’t know when I cook the chicken breast meat, cubed? during or before? Help please !

    Reply

    1. Hi Maria, though I haven’t tried it I believe that cubed chicken could be substituted for the meatballs. You can add it raw. Hope this helps. ~Martha

      Reply

  3. A delicious dish. An appealing combination of meatballs, veggies (in any combination you choose) and homemade soup; nothing better.

    Reply

  4. 5 stars
    Hi,
    I started WW last November after discovering your site. You are the one that got me started to my wt loss success! I have been 50# over weight for 20+ years due to taking prednisone for an auto immune disease. I finally quit the prednisone but no diet helped me lose…no matter what. But this new WW freestyle plan has been the magic key for me to lose weight. So far I have lost 30# & I am thrilled! I love all your recipes & tips. I have gotten all your ebooks etc but your daily & weekly emails are wonderful. YOU HAVE BEEN SO HELPUL & INSPIRING, THANK YOU SO MUCH!
    I know that WW is not suppose to be a diet but instead is suppose to be a permanent healthy lifestyle of eating for the rest of your life and I am embracing that. I was worried that meant I would have to give up eating delicious foods for the rest of my life! But you have shown me that is not true! All your recipes are so delicious! You are making a difference! Thank you! Frances Quinn

    Reply