One Pot Meatball And Gnocchi Soup Food

SLOW COOKER ITALIAN MEATBALL & GNOCCHI SOUP

Steps:

• Place all the ingredients except the gnocchi, parmesan and basil in a slow cooker and cook on low for 4 hours.
• Add the gnocchi and cook on low for another 1 hour or on high for 30 minutes. If the soup appears too thick then add a little extra stock or water.
• Serve immediately garnished with grated parmesan and fresh basil leaves.

GNOCCHI, SPINACH, AND MEATBALL SOUP

Steps:

• Heat olive oil in a large pot over medium-low heat and saute onion until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add chicken stock, bay leaf, Italian seasoning, salt, and pepper and bring liquid slowly up to a simmer, about 5 minutes.
• Meanwhile, prepare the meatballs. Combine ground beef, egg, bread crumbs, 2 tablespoons Parmesan cheese, onion powder, Italian seasoning, Worcestershire sauce, garlic salt, and pepper in a large bowl. Mix until well combined. Roll mixture into tiny 1/2-inch meatballs.
• Once the soup is boiling, carefully drop meatballs one by one into the pot. Bring back up to a slow simmer and cook for 20 minutes. Skim off any gray muck that comes to the top with a spoon and discard.
• Add carrots, escarole, and gnocchi and bring soup back to a simmer. Stir in half-and-half, spinach, and herbs. When gnocchi rise to the top, remove from heat.
• Remove bay leaf and serve soup with Parmesan cheese.

ONE POT MEATBALL AND GNOCCHI SOUP RECIPE

Steps:

• Combine ingredients for the meatball mixture and set aside. Heat oil in a large dutch oven over medium heat and add the bacon.
• Cook until crisp, about 5-7 minutes. Remove bacon and drain on paper towel, set aside. Next add the carrots, celery, onion, roasted garlic, bay leaves, fresh thyme and rosemary and let cook another 5-7 minutes.
• Deglaze pan with red wine and let cook for 1 minute before adding the canned tomatoes, garbanzo beans, broth, salt and pepper.
• Bring to a boil, reduce heat to a simmer and begin forming meatballs and dropping them into the soup. Also add the gnocchi and let simmer for 7-10 minutes, until both meatballs and gnocchi are floating to the top.
• Return bacon to the soup and garnish with fresh parsley just before serving.

MINI TURKEY MEATBALLS WITH GNOCCHI AND TOMATO SAUCE

Steps:

• Preheat oven to 400 degrees.
• Place turkey in a large bowl with grill seasoning and fennel seeds.
• Pile sun-dried tomatoes on top of each other in small stacks then slice into thin strips. Coarsely chop the thin strips and add to bowl.
• Stack the basil leaves together then roll them up into a log. Shred the basil by thinly slicing the log. Add half the basil to the bowl.
• Drizzle some olive oil over the bowl.
• Mix turkey together, roll into 1 1/2-inch meatballs and arrange on a nonstick cookie sheet. Bake at 400 degrees for 10-12 minutes or until firm and lightly golden.
• Bring a pot of water to a boil for the gnocchi.
• While the water is coming to a boil, heat a large skillet over medium heat. To the hot skillet, add 2 T olive oil, garlic, onion and red pepper flakes. Cook until tender, about 5-6 minutes.
• Add crushed tomatoes, tomato sauce and season with salt and pepper.
• Drop gnocchi into pot of boiling water and cook 5 minutes (or to package directions.).
• Stir remaining basil into sauce to wilt it.
• Drain gnocchi and arrange on a platter. Remove meatballs from oven and add to gnocchi, equally distributing them. Sprinkle cheese over the meatballs and gnocchi then top with sauce.
• Serve with bread.
• Note: The tomato sauce is very basic. Feel free to add additional spices.