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4.50 stars (6 ratings)

Slow Cooker French Onion Meatball Soup

Delicious pork & beef meatballs are added to a crockpot with caramelized onions, herbs & beef broth to make this amazing French Onion Meatball Soup recipe!
Servings: 6 people
Prep Time: 30 minutes
Cook Time: 2 hours
Total Time: 2 hours 30 minutes
Author: Whitney Bond
Course: Main Course, Soup
Cuisine: American, French

Ingredients

  • 2 tbsp butter
  • 2 cups onions, thinly sliced
  • 2 tbsp olive oil, divided
  • 1 cup onions, diced
  • 4 cloves garlic, minced
  • 1 lb ground beef
  • 1 lb ground pork
  • ½ cup breadcrumbs
  • 2 large egg yolks
  • 3 tbsp french onion dip mix, click link for homemade recipe - divided
  • ¼ cup flour
  • ½ cup dry white wine
  • 4 cups beef broth
  • 2 tbsp Worcestershire sauce
  • 3 sprigs fresh thyme
  • 1 bay leaf

Serving Options

  • 8 oz egg noodles, cooked
  • ½ cup swiss or gruyere cheese, shredded
  • baguette, sliced

Instructions

  • Add the butter to large skillet over medium high heat, add the 2 cups of thinly sliced onions, saute for 10 minutes, then transfer to a slow cooker.
  • Add 1 tbsp olive oil to the same large skillet over medium high heat, cook the diced onions 3-5 minutes, add the garlic and cook for an additional minute. Remove from the heat.
  • Combine the cooked onions and garlic, ground beef, ground pork, breadcrumbs, egg yolks and 2 tbsp french onion dip mix in a large bowl.
  • Use your hands to form the mixture into approximately 24 meatballs.
  • In the same skillet you cooked the diced onions, add an additional tablespoon of olive oil, bring the heat up to medium-high and place the meatballs in the skillet, brown on all sides for 3-5 minutes.
  • Remove the meatballs from the skillet and place in the slow cooker with the sauteed onions.
  • Keep the skillet over medium-high heat.
  • Add flour to the skillet with the pan drippings from the meatballs.
  • Scrape up all of the meatball drippings and combine with the flour.
  • Stir in the white wine and beef broth, bring to a boil.
  • Add the worcestershire sauce and additional 1 tbsp french onion dip mix.
  • Pour the sauce over the meatballs in the slow cooker. Add the fresh thyme and bay leaf.
  • Cook on high for 2 hours or on low for 4-6 hours.
  • Use a slotted spoon to remove the thyme sprigs and bay leaf from the slow cooker.
  • Serve with egg noodles, mashed potatoes or a sliced baguette, it you'd like. Optionally sprinkle swiss or gruyere cheese over the soup.

Notes

Nutrition information provided does not include additional serving options, such as egg noodles, swiss cheese or a sliced baguette.

Nutrition Facts

Calories 614kcal (31%)Carbohydrates 22g (7%)Protein 32g (64%)Fat 42g (65%)Saturated Fat 16g (80%)Cholesterol 183mg (61%)Sodium 1145mg (48%)Potassium 736mg (21%)Fiber 2g (8%)Sugar 5g (6%)Vitamin A 227mg (5%)Vitamin C 9mg (11%)Calcium 92mg (9%)Iron 4mg (22%)
Did you make this recipe?Tag @WhitneyBond on Instagram and hashtag it #WBRecipes!