Pour canned tomato juice over frozen raw beef meatballs, combined with 2 ingredients, into slow cooker for a hearty holiday bowl that disappears faster than anything else

This slow cooker summer goulash is the kind of practical, comforting meal that feels right at home in a busy family kitchen. Inspired by simple, budget-conscious Depression Era cooking, it leans on just a handful of pantry and freezer staples to create a warm, tomato-rich bowl with hardly any fuss. Letting the slow cooker do the work makes it especially handy for holidays, potlucks, or any day when you want something hearty and filling without standing over the stove.

Serve this goulash with buttered bread, saltine crackers, or a simple green salad to round out the meal. If you want to stretch it a little farther for a crowd, spoon it into bowls with a sprinkle of shredded cheddar or Parmesan on top, and offer extra tomato juice or a splash of broth on the side for folks who like it a little soupier.

Slow Cooker 4-Ingredient Depression Era Summer Goulash

Servings: 6

Finished bowl of slow cooker summer goulash with meatballs and macaroni

Ingredients

1 bag (about 24 ounces) frozen raw beef meatballs
1 bottle or can (46 ounces) tomato juice
1 medium yellow onion, chopped
2 cups dry elbow macaroni

Directions

1. Add the frozen raw beef meatballs to the slow cooker, then scatter the chopped onion over the top.

Frozen meatballs and chopped onion in a slow cooker

2. Pour the tomato juice evenly over the meatballs and onion. Cover and cook on low for 5 to 6 hours or on high for 3 to 4 hours, until the meatballs are fully cooked and the onion is tender.

Tomato juice being poured over meatballs and onion in a slow cooker

3. About 20 to 30 minutes before serving, stir in the dry elbow macaroni. Cover again and continue cooking until the pasta is tender, stirring once or twice if needed to keep it from sticking.

Cooked meatballs in tomato broth with dry macaroni being stirred into the slow cooker

4. Ladle the hot goulash into bowls and serve right away while the pasta is tender and the broth is rich and tomatoey.

Final plated bowl of summer goulash with meatballs and macaroni

Variations & Tips

For a softer pasta texture: If your family likes very tender macaroni, add a splash more tomato juice or a little water when you stir in the pasta so it has enough liquid to finish cooking comfortably.

For picky eaters: Swap the chopped onion for 1 teaspoon onion powder if you want the flavor without visible onion pieces. That can make this dish a little more kid-friendly at the table.

To avoid overcooking: Keep an eye on the macaroni near the end, since slow cookers can vary quite a bit. Once the pasta is tender, serve the goulash promptly so it does not soak up too much liquid and become overly thick.

Simple add-ins: Even though the classic idea is to keep it very simple, you can stir in a little shredded cheddar before serving or add a pinch of black pepper for extra flavor if you already have those on hand.