CROCK POT TURKEY VEGETABLE SOUP RECIPES

Name: Crock Pot Italian Wedding Soup
Prep time: 30 min
Cook time: 8 h
Total time: 8 h 30 min
Yield: 6-8 serving(s)
Ingredients: 1 lb lean ground beef; 1 egg, slightly beaten; 1/4 cup breadcrumbs; 1/4 cup fresh parsley, chopped; 1 teaspoon oregano; 1 teaspoon basil; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1/4 cup parmesan cheese, grated; 6 cups chicken stock; 1 cup boneless cooked chicken breast (baked or boiled and chopped into shreds); 1/2 cup onion, finely chopped; 1/2 cup carrot, finely chopped; 1/2 cup celery, finely chopped; 2 cups escarole or 2 cups spinach, torn into small pieces; 2 bay leaves; 1 1/2 teaspoons garlic powder; 1/4 teaspoon fresh ground black pepper; 1/4 cup pastina pasta or 1/4 cup acini di pepe pasta; parmesan cheese, for serving

CROCK POT ITALIAN WEDDING SOUP RECIPE - FOOD.COM

Crock Pot Italian Wedding Soup Recipe - Food.com image

This takes a little advance preparation, but it is great to come home to after a long day. Pastina and acini di pepe pasta is very small pasta and can be added the last hour or so of the cooking time.

Total Time 8 hours 30 minutes

Prep Time 30 minutes

Cook Time 8 hours

Yield 6-8 serving(s)

Number Of Ingredients 20

Ingredients

1 lb lean ground beef
1 egg, slightly beaten
1/4 cup breadcrumbs
1/4 cup fresh parsley, chopped
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup parmesan cheese, grated
6 cups chicken stock
1 cup boneless cooked chicken breast (baked or boiled and chopped into shreds)
1/2 cup onion, finely chopped
1/2 cup carrot, finely chopped
1/2 cup celery, finely chopped
2 cups escarole or 2 cups spinach, torn into small pieces
2 bay leaves
1 1/2 teaspoons garlic powder
1/4 teaspoon fresh ground black pepper
1/4 cup pastina pasta or 1/4 cup acini di pepe pasta
parmesan cheese, for serving

Steps:

Meatballs: Preheat oven to 350 degrees.
Mix all ingredients together.
Form into very small balls (I get approximately 90 meatballs from 1 pound ground beef. I bake mine on a nonstick cookie sheet and turn them half-way through the cooking time).
Bake about 10-15 minutes, until the meatballs have browned but are still soft (watch closely).
Remove from oven and drain on paper towel, if necessary.
Soup: Place all of the ingredients, except the pasta and escarole or spinach, into the crock pot with meatballs.
Cook on low for 8 hours (Add pasta and escarole or spinach during the last hour of cooking and salt to taste, if necessary).
Remove bay leaves.
Top each serving with grated parmesan or romano cheese.
Note: The meatballs must be prepared before being put into the crock pot (make them the night before and put them in the refrigerator, or even keep a batch in the freezer. I basically prepare as much as I can in advance so all I have to do is just put it all in the crock pot in the morning).

Nutrition Facts : Calories 345.8, FatContent 14.7, SaturatedFatContent 5.4, CholesterolContent 110.6, SodiumContent 732.4, CarbohydrateContent 18.9, FiberContent 1.8, SugarContent 5.5, ProteinContent 32.6

CROCK POT ITALIAN TURKEY MEATBALLS - SKINNYTASTE

Crock Pot Italian Turkey Meatballs - Skinnytaste image

Delicious Italian turkey meatballs, all made in the slow cooker. No baking or frying required!

Provided by Gina

Categories Dinner

Total Time 255 minutes

Prep Time 15 minutes

Cook Time 240 minutes

Yield 6

Number Of Ingredients 13

Ingredients

20 oz 1.3 lb ground turkey breast 93% lean
1/4 cup whole wheat seasoned breadcrumbs
1/4 cup Reggiano Parmigiano cheese (grated)
1/4 cup parsley (finely chopped)
1 egg
1 large clove garlic (minced)
1 tsp kosher salt
1 tsp olive oil
4 cloves garlic (smashed)
28 oz can crushed tomatoes (I like Tuttorosso)
1 bay leaf
salt and fresh pepper to taste
1/4 cup fresh chopped basil or parsley

Steps:

In a large bowl, combine ground turkey, breadcrumbs, egg, parsley, garlic and cheese.
Using clean hands, mix all the ingredients and form small meatballs, about 1/8th cup each.
In a small saute pan, heat olive oil over medium heat. Add garlic and saute until golden, being careful not to burn.
Pour crushed tomatoes into the crock pot with bay leaf. Add garlic and oil.
Drop meatballs into the sauce, cover and set crock pot to low, 4 to 6 hours.
When meatballs are ready, adjust salt and pepper to taste and add fresh chopped basil or parsley.
Serve with ricotta, over pasta or enjoy with French bread.

Nutrition Facts : ServingSize 4 meatballs with sauce, Calories 200.5 kcal, CarbohydrateContent 12.6 g, ProteinContent 17.3 g, FatContent 8 g, SaturatedFatContent 2.5 g, CholesterolContent 84.1 mg, SodiumContent 427.5 mg, FiberContent 0.5 g, SugarContent 4.5 g

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