January 10, 2018
Happy Wednesday, Slow-Cookerers!!
January is officially soup season.
It's cold and rainy or cold and snowy, depending on where you are while you are reading this.
I got a wonderful email from a reader, Arline, who came and heard me speak at a library event.
Anyhow, she
wrote in that she made the Italian Wedding Soup from page 35 of the 365 Slow Cooker Suppers book last week.
I completely forgot about that soup! It's not available online, so I'll type it out for you, here.
Enjoy!!
Italian Wedding
Soup
serves 4 (or maybe 6 small people?)
1 pound Italian-style meatballs (check for gluten if avoiding; I use the Coleman Natural brand)
1 onion, diced
1 cup chopped carrot
1/2 cup sliced celery
4 garlic cloves, minced
6 cups chicken broth
1 tablespoon dried Italian Seasoning
1/2 cup elbow pasta (I use gluten free)
2 cups fresh spinach leaves
shredded or grated Parmesan cheese (optional garnish)
Use a 6-quart slow cooker. Place the meatballs into
the insert (still frozen is ok).
Add the vegetables, garlic, broth, and Italian seasoning. Don't add the pasta yet.Cover, and cook on low for 7 to 8 hours. Stir in the uncooked pasta and spinach. Recover, and cook on high for 30 minutes, or until the pasta is bite-tender.
Serve with Parmesan cheese, if desired.
The Verdict.
I really like meatballs in soup because they are already seasoned so nicely,
you can get away without really adding too much extra to ooomph up the broth.
If you are gluten free, it can be tricky to find meatballs without breadcrumbs; be sure to read labels carefully.
Enjoy!! Happy Slow Cooking!!
Make 2018
the year you never worry about dinner again!
:-)
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