Slow Cooker Meatball Gnocchi Soup Food

SLOW-COOKED MEATBALL SOUP

Steps:

• Place first 11 ingredients in a 6-qt. slow cooker. Cook, covered, on low until vegetables are tender and flavors are blended, 5-6 hours., Stir in pasta; cook, covered, on high until pasta is tender, 15-20 minutes. Discard bay leaf; stir in spinach until wilted. Serve with cheese.

SLOW COOKER MEATBALL GNOCCHI SOUP

Steps:

• In the slow cooker, add the frozen meatballs, mirepoix, stock, diced tomatoes, marinara sauce, and spices. Cook on Lo for 3-4 hours.
• With a half hour left in the cooking, turn the heat up to high and add the gnocchi and 1/4 cup Parmesan cheese; cook for 30 minutes.
• Serve with grated Parmesan and fresh basil.

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.

SLOW COOKER MEATBALL GNOCCHI SOUP

Steps:

• Combine the sausage, cheese, and bread crumbs in a medium bowl until fully mixed.
• Pour the crushed tomatoes and chicken broth into the slow cooker. Form the meat/cheese mixture into one inch balls and drop them into the liquid.
• Add the spices, carrots and celery and cook on low for 8 hours.
• With a half hour left in the cooking (so at 7 hours and 30 minutes in), turn the heat up to high and add the gnocchi. Continue cooking for a half hour.
• Serve with grated parmesan and fresh basil.

SLOW-COOKER FRENCH ONION MEATBALLS

Steps:

• In 4- to 5-quart slow cooker, place meatballs. In medium bowl, mix gravy, soup mix and sherry; gently stir into meatballs.
• Cover; cook on Low heat setting 3 1/2 to 4 1/2 hours. Serve meatballs with fondue forks or long toothpicks.

VEGGIE SOUP WITH MEATBALLS

Steps:

• In a 5-qt. slow cooker, combine the first 14 ingredients. Cover and cook on low for 5-6 hours or until vegetables are almost tender., Stir in macaroni and parsley; cook 30 minutes longer or until macaroni is tender. Serve with cheese if desired.