Slow Cooker Italian Sausage Meatball Soup
If you really like a good soup in winter or anytime, try this!!!
- Preparing Time: 30 minutes
- Total Time: 6 hours
- Served Person: 12
main dish
side dish
soup
slow cook
winter
slowcooker
contains white meat
tree nut free
nut free
contains gluten
contains red meat
shellfish free
contains pasta
contains dairy
contains eggs
slow cooker
- 1/4 teaspoon salt
- 1/2 cup seasoned bread crumbs
- 6 cups chicken broth
- 1 egg
- 3 cloves garlic minced
- 1/4 cup milk
- 2 tablespoons tomato paste
- 1/4 teaspoon garlic salt
- 1 pound ground italian sausage (i used extra hot)
- 1/4 cup parmesan cheese
- 1/2 teaspoon basil
- 1/2 teaspoon pepper
- soup ingredients:
- 1/4 teaspoon thyme
- 1/2 teaspoon basil
- 1/4 teaspoon red pepper flakes
- 1/2 cup mini pasta (i used ditalini)
- 10 ounces baby spinach
- Carbohydrate 9.57261363949831 g
- Cholesterol 29.6791834342555 mg
- Fat 13.7578415494431 g
- Fiber 1.12988980411952 g
- Protein 11.2622593199957 g
- Saturated Fat 4.56215910446408 g
- Serving Size 1 1 Serving (694g)
- Sodium 3011.60594874987 mg
- Sugar 8.44272383537879 g
- Trans Fat 1.79466650118307 g
- Calories 205 calories
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. When ready to proceed, bake meatballs at 350 degrees for 10 minutes. 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. Divide among bowls. Enjoy. Can be easily frozen. Label container well with contents.
