Albondiga Soup Crockpot
Try this Albondiga Soup Crockpot recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
white meat free
gluten free
red meat free
dairy free
pescatarian
- 4 cups chicken broth
- 1/2 cup frozen corn
- 3/4 cup baby tomatoes quartered
- 1 cup baby carrots diced
- 3 stalks celery diced
- 1/4 cup prepared pasta sauce
- 1/2 teaspoon dried mint
- 15 - 18 frozen meatballs italian or similar flavored
- 1 cup frozen peas if you stir them in 20 min before serving, they will retain their color. i did not do that, and my peas looked canned. i wish i had waited and stirred them in at the end.
- Carbohydrate 8.31181666666667 g
- Cholesterol 613.333333333333 mg
- Fat 123.407979166667 g
- Fiber 2.38741668701172 g
- Protein 153.9402375 g
- Saturated Fat 35.2899459722222 g
- Serving Size 1 1 Serving (899g)
- Sodium 634.887777777778 mg
- Sugar 5.92439997965495 g
- Trans Fat 10.5170130555556 g
- Calories 1799 calories
Use a 6 quart slow cooker. Put the broth, vegetables, pasta sauce, and mint into your slow cooker. Stir in frozen meatballs. Cover and cook on low for 8-9 hours. The seasoning from the meatballs is what is going to flavor your soup. The longer and slower you cook the soup, the more flavor the broth will have. Stir in frozen peas 20 minutes or so before serving. Garnish with a bit of shredded Parmesan cheese.
