A comforting and hearty soup featuring tender meatballs and a medley of vegetables, perfect for a cozy meal.
Heat the butter in a frying pan over medium heat until melted.
Using unsalted butter allows you to control the salt level in the dish.
Add the chopped onion, garlic, and shallot to the pan and sauté until softened.
Stir frequently to prevent the garlic from burning.
Add the diced zucchini and red bell pepper to the pan and cook until slightly softened.
Cut the vegetables into uniform sizes for even cooking.
Transfer the cooked vegetables to the crock pot.
Preheat the crock pot on low while preparing the ingredients.
Add the remaining ingredients, including the ground beef formed into small meatballs, to the crock pot.
Ensure the meatballs are evenly sized for consistent cooking.
Cook on low heat for 6-8 hours until the vegetables are tender and the flavors are well combined.
Stir occasionally if possible to ensure even cooking.
Serve the soup hot, garnished with grated parmesan cheese.
Add a sprinkle of fresh herbs like parsley for extra flavor.
