This slow cooker wonder produces flavorful, firm meatballs in a delicious soup that works great for a chilly night’s dinner. If you've never had meatball soup before, you're in for a real treat. Some soup recipes require frequent attention; once these ingredients land in the crock pot, you can just let them cook.
There's a little work that you'll need to do before bringing out the slow cooker, but we use a microwave in this recipe to speed things along. Using a microwave cuts down on the cook time significantly, while not compromising the quality. The majority of the cooking will still take place in the crock pot.
This soup will need to cook for about four to six hours on low. Once that is done, the kale and orzo are added and the whole soup is cooked for another 20 to 30 minutes. Make sure someone will be home to take care of this soup when it's ready, as this doesn't need to cook long enough to cover a full workday.
This is a recipe you'll definitely want to keep on hand for winter nights. Whether you're craving soup specifically or you just want something warm and cozy, this recipe is the right choice. It's also a great way to teach your children about a slow cooker, and why it's such a useful tool in the kitchen!
Italian Meatball Soup
Ingredients:
2 slices high-quality white sandwich bread, torn into quarters
½ cup whole milk
1 pound meatloaf mix
½ cup grated Parmesan cheese, plus extra for serving
2 tablespoons minced fresh parsley
1 large egg yolk
6 garlic cloves, minced
1½ teaspoons minced fresh oregano or ½ teaspoon dried
Salt and pepper
1 onion, minced
1 tablespoon extra-virgin olive oil, plus extra for serving
¼ teaspoon red pepper flakes
8 cups low-sodium chicken broth
8 ounces kale, stemmed and leaves sliced ¼ inch thick
6 ounces orzo (about 1 cup)
Directions:
1. Mash bread and milk into paste in large bowl using fork. Mix in meatloaf mix, Parmesan, parsley, egg yolk, 3 garlic cloves, oregano, ¾ teaspoon salt, and ½ teaspoon pepper using hands. Pinch off and roll mixture into tablespoon-size meatballs (30 to 35 meatballs total).
2. Microwave meatballs on large plate until fat renders and meatballs are firm, 3 to 5 minutes. Pour off fat and transfer meatballs to slow cooker.
3. Microwave onion, remaining 3 garlic cloves, oil, and red pepper flakes in bowl, stirring occasionally, until softened, about 5 minutes; transfer to slow cooker.
4. Add broth to slow cooker. Cover and cook until meatballs are tender, 4 to 6 hours on low.
5. Let soup settle for 5 minutes, then remove fat from surface using large spoon. Stir in kale and orzo, cover, and cook on high until kale and orzo are tender, about 20 to 30 minutes. Season with salt and pepper to taste and serve with additional Parmesan and olive oil.
The image featured at the top of this post is ©Brent Hofacker/Shutterstock.com.