Slow cooker italian sausage meatball soup
Recipe by Lisa Evanoff
Meatball Ingredients
1lb ground Italian sausage (I used extra hot)
1/2C seasoned bread crumbs
1/4C Parmesan cheese
1/4C milk
1 egg
1/2 tsp basil
1/2 tsp pepper
1/4 tsp garlic salt
Soup Ingredients
6C chicken broth
2 tbsp tomato paste
3 cloves garlic, minced
1/4 tsp thyme
1/2 tsp basil
1/4 tsp red pepper flakes
1/4 tsp salt
1/2C mini pasta (I used Ditalini)
10 oz baby spinach
1. Prepare a large baking sheet with parchment paper. In a large bowl combine meatball ingredients. Pinch off a small portion of the mixture to create 1 inch meatballs. Roll in your hands, then transfer to your baking sheet. Meatballs can sit close together, just not touching. Continue process. If preparing meatballs ahead; cover baking sheet with plastic wrap to store overnight in the fridge.
2. When ready to proceed, bake meatballs at 350 degrees for 10 minutes.
3. Add chicken broth, tomato paste, garlic, seasonings and meatballs to slow cooker. Cover and cook on high for 2 hours or on low for 4 hours. Add pasta and spinach, cook 30 minutes more.
4. Divide among bowls. Enjoy.
5. Can be easily frozen. Label container well with contents.
November 16, 2011 13:38
Author bakedbyrachel.com/2011/11/...
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