Easy CrockPot Meatball Stroganoff Soup is the perfect slow-cooker comfort food soup. It is so easy to make, and everyone loves how great it tastes.
Crockpot Meatball Stroganoff Soup Recipe
Welcome to the perfect winter comfort food and a fun variation of a mealtime favorite of mine: slow-cooker beef stroganoff.
Slow Cooker Crock Pot Meatball Stroganoff Soup Recipe is the perfect comfort food for the entire family!
I love that you only need to put everything into the slow cooker, which takes care of everything else. Quick and easy CrockPot recipes are my favorite way to save time and ensure a great dinner.
Now that it is almost Fall, I am ready for sweaters, boots, jeans, and fall leaves. This time of year is my favorite, and I will admit I already have pumpkin decorations in our house.
I may have bought pumpkins and all the fall things early in the month when I saw them at Target. My husband just shook his head when it was 100+ degrees outside, and I came out of Target with all the pumpkin decorations, talking about the recipes I wanted to make.
My CrockPots are ready, and we will make many new CrockPot soup recipes for this fall and winter. Bring on the easy recipes that taste amazing.
Ingredients
Here is a quick overview of the simple ingredients needed to make an epic CrockPot Meatball Stroganoff Soup! The printable recipe card at the bottom of the post includes specific measurements and step-by-step instructions.
- Frozen Meatballs
- Sliced Mushrooms
- Onion
- Cream of Mushroom Soup
- Milk
- Beef Broth
- Egg Noodles
Optional - salt and black pepper, fresh parsley, sour cream, garlic powder
Equipment Needed
- Large Mixing Bowl: We are big fans of this glass batter bowl with a handle. It makes it easy to mix ingredients and keeps the mixing bowl steady on the counter.
- Slow Cooker: We suggest using a slow cooker with a timer so it automatically turns to warm when the cooking time is up.
- Soup Bowls
- Whisk
How to Make CrockPot Meatball Stroganoff Soup
I've included complete instructions in the printable recipe card at the bottom of the post, but here's a quick version.
In a bowl, mix cream of mushroom soup and milk. Add it to the slow cooker bowl.
Add the frozen meatballs, mushrooms, and onion to the slow cooker bowl and mix with the soup.
Cook on low
Halfway through cooking, if you need more moisture to make it the consistency of the soup you would like, add the beef broth in ¼ c increments.
Add the wide egg noodles to warm through during the last 30 minutes of cooking.
Optional: You can sprinkle a bit of parmesan or mozzarella over the top for extra decadence!
Preparation and Storage
Make-Ahead:
Slow cooker recipes like this CrockPot Meatball Stroganoff Soup are make-ahead-friendly! This recipe takes at least three hours to cook on high, giving you plenty of time to work on other menu items or relax until mealtime.
Storage: Refrigerate leftovers in an airtight container and enjoy them within three days.
Freezing/How to Freeze:
Transfer leftovers to an airtight, freezer-safe container and enjoy them within three months.
How to Reheat:
Depending on how many servings you need to prepare, you can reheat leftovers of this soup using the microwave, stovetop, or CrockPot. Let frozen leftovers thaw overnight in the fridge for even reheating.
Recipe Variations
Substitutions:
We used premade meatballs from the frozen aisle, but you can use homemade meatballs as long as they are plain or have a flavor that pairs with a stroganoff. Whether you use frozen or homemade meatballs, always use fully-cooked meatballs.
Vegetarian Option: Replace the frozen meatballs and beef broth with vegetarian alternatives to make vegetarian Meatball Stroganoff Soup.
Vegan Option: In addition to the guidance for vegetarians, vegans must use plant-based cream of mushroom soup, milk, and egg noodles to make this recipe vegan.
Gluten-Free: Look for gluten-free labels on your frozen meatballs, cream of mushroom soup, beef broth, and egg noodles to ensure this recipe is safe for a gluten-free diet.
Smaller Serving Size + Larger Group/More Servings: The written recipe makes four servings. Use the slider in the recipe card to adjust it to your desired serving size.
Make It Spicy:
Beef stroganoff is not typically a spicy dish. However, you can spice up your slow-cooker Meatball Stroganoff Soup with a few dashes of smoked paprika or a tablespoon of horseradish. You can even experiment and see what you like best.
Sugar-Free:
The written recipe contains 11 grams of sugar per serving, but the final content depends on your ingredients. To make this recipe sugar-free, look for frozen meatballs, cream of mushroom soup, and beef broth with low to no sugar.
Tips for the Best CrockPot Meatball Stroganoff Soup
- We have seen some recipes that add Worcestershire sauce for extra flavor. If you are not vegetarian (Worcestershire sauce often contains anchovies), add a few dashes and taste test to find the ratio your palate likes. Worcestershire sauce is a classic steak marinade ingredient also fantastic in gravies.
What to Serve with CrockPot Meatball Stroganoff Soup
This semi-homemade stroganoff-inspired soup is a staple CrockPot meal we love whipping up once the first breeze of sweater weather season hits the air. Here are some comfort food favorites we love pairing with it.
Sides: Copycat Cheddar Bay Biscuits, Olive Garden Breadsticks, Easy Sweet Bread Rolls, Easy Garlic Cheese Muffins, Sauerkraut Salad, Broccoli Slaw, Kale & Apple Potato Salad
Main Dishes: CrockPot Creamy Rosemary Pork Chops, Cracker Barrel Chicken & Dumplings, Hungarian Goulash, CrockPot Mushroom Pasta Casserole, CrockPot Cabbage Rolls
Desserts: Ooey Gooey Butter Cake, 2 Ingredient Lemon Bars, Ambrosia Salad, Magnolia Bakery Banana Pudding, Bisquick Blackberry Cobbler, Molasses Cookies, Apple Pie Dumplings
When to Serve
- Fall
- Oktoberfest
- Lunch
- Comfort Food Dinner
- Family Dinner
- Sunday Dinner
- Easy dinner for the whole family
Great Recipe Collections
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Crockpot Meatball Stroganoff Soup
Ingredients
- 1 lb Meatballs fully cooked, frozen
- 1 ½ Cup Mushrooms sliced
- ½ Onion sliced
- 2 cans Cream of Mushroom Soup
- 2 cups Milk
- 1 Cup Beef Broth
- 2– 3 Cup Egg noodles cooked
Instructions
- In a bowl, mix together soup and milk. Add it to the slow cooker bowl.
- Add the frozen meatballs, mushrooms, and onion to the slow cooker bowl and mix with the soup.
- Cook on low for 5 – 6 hours or high for 3 -4
- Halfway through cooking, if you need more moisture to make it the consistency of the soup you would like, add the beef broth, in ¼ c increments
- In the last 30 minutes of cooking, add the egg noodles to warm through
- Optional: You can sprinkle a tiny bit of parmesan or mozzarella over the top for extra decadence!
Kitchen Tools
- Slow cooker
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