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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, to taste
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)
Preparation:
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).
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.
Microwave
onion, remaining 3 garlic cloves, oil, and red pepper flakes in bowl, stirring
occasionally, until softened, about 5 minutes; transfer to slow cooker.
Add broth to
slow cooker. Cover and cook until meatballs are tender, 4 to 6 hours on low.
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.
Serve hot and
with additional Parmesan and olive oil.
This slow
cooker wonder produces flavorful, firm meatballs in a delicious soup that works
great
for a chilly night’s dinner.
You can
combine this amazing recipe with some others from our collection.
Serve 6.
Enjoy this
excellent recipe and many more at momswhothink
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