Italian Wedding Soup

Crock Pot Italian Wedding Soup from Living Well Kitchen

I. am. cold. wah!

How do I fix that? Make soup, obvi

Problem? Not having any grocery stores open to buy ingredients.

Nope, the grocery stores are all closed here because it’s 30 degrees outside and it’s raining. So clearly the world is ending…

Crock Pot Italian Wedding Soup from Living Well Kitchen

In all seriousness, I know it’s pretty bad out there for a lot of people. But it’s really not that bad in New Orleans, especially not compared to everywhere else.

The problem is that we have absolutely no idea {no idea at all} how to drive in below freezing conditions, especially with ice on the streets. Why should we? It never, ever gets cold enough for it to freeze here. Ever.

So I wanted to make Italian Wedding Soup in the slow cooker, but I was limited to what I already had in my kitchen. Luckily, I had almost all of the ingredients needed, so I came up with a really tasty soup that warmed me from inside out.

Crock Pot Italian Wedding Soup from Living Well Kitchen

I based my recipe off this one and thought it turned out well. I skipped the carrots because I’m a ditz and thought I had them in my fridge even though I didn’t, and I used kale instead of escarole because that’s what I already had. Oh and I left out the pasta because I didn’t have any and didn’t really think I needed the extra carbs when I’ve been sitting inside eating chocolate and watching movies all day…

Hope you stay safe and warm!

Crock Pot Italian Wedding Soup

by Meme Inge

Prep Time: 20 minutes

Cook Time: 6-8 hours

Keywords: slow-cooker entree soup/stew gluten-free healthy high protein low-carb lactose-free lower-sodium no-sugar-added nut-free soy-free veggie-ful whole grain
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Ingredients (Serves 4-6)

    Meatballs

    • 1 lb. lean ground meat {turkey breast, lean ground beef, or chicken breast}
    • 1 egg
    • 1/4 cup oats
    • 1/4 cup grated parmesan cheese
    • 1 TBSP dried parsley
    • 1 tsp Italian seasoning
    • 1 tsp dried oregano
    • 1/2 tsp dried basil
    • 1/2 tsp salt
    • 1/4 tsp ground black pepper

    Soup

    • 4 cups no-salt added chicken or vegetable broth
    • 4 cups water
    • 1 onion, diced
    • 3 stalks celery, diced
    • 3 cloves garlic, minced
    • 2 bay leaves
    • 1/2 tsp salt
    • 4 cups escarole {or kale}
    • parmesan cheese for topping, if desired

    Instructions

    Meatballs

    Stir together all the meatball ingredients gently {you don’t want to over mix}. Shape them into teaspoon sized balls and refrigerate for at least 30 minutes.

    Soup

    Add all of the ingredients except the escarole or kale and parmesan cheese to a slow cooker. Turn on high and cover.

    After 30 minutes, add in meatballs carefully. Cook on High for 5 hours or Low for 7 hours.

    Remove bay leaves. Stir in escarole or kale and let cook for an additional 30 minutes.

    Serve in soup bowls and top with parmesan cheese if desired. Enjoy!

    Nutrition Facts based on 6 servings {for 1 1/2 cups soup} using 90/10 ground beef:

    237 calories, 11.4g fat (4.6g saturated), 8.2g carbohydrates, 2.2g fiber, 24.3g protein

    Based on this recipe from Crock Pot Ladies

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    Meme

    Slow Cooker Pot Roast

    Slow Cooker Pot Roast from Living Well Kitchen

    I love my crock pot. Love love love it.

    It makes life so easy and so tasty.

    Last January I did Crock Pot week and posted a week’s worth of recipes using the slow cooker. It was a hit, so I am doing it again.

    Slow Cooker Pot Roast from Living Well Kitchen

    I am starting off the week with one of my favorites, Pot Roast.

    A good pot roast is hard to beat, really hard to beat. And this recipe turned out just like I wanted it to. Tender meat, tons of veggies, flavorful sauce… comfort food goodness

    Slow Cooker Pot Roast from Living Well Kitchen

    I highly recommend making this if you like pot roast. It’s filling, warming, and delicious. I love all the veggies in the sauce. It’s also allergy-friendly ~ no gluten, eggs, dairy, or soy.

    I based the recipe off this one from Real Simple and made a few changes. I added mushrooms, skipped the celery {because I didn’t feel like going to the store ha}, increased the tomato paste, and used beef broth instead of water.

    Slow Cooker Pot Roast from Living Well Kitchen

    I thought it turned out excellent, and this will definitely be a recipe in my regular rotation. It also freezes really well and leftovers are really yummy.

    Slow Cooker Pot Roast

    by Meme Inge

    Prep Time: 10 minutes

    Cook Time: 8-10 hours

    Keywords: slow-cooker entree dairy free egg-free gluten-free healthy high protein lactose-free no-sugar-added nut-free soy-free veggie-ful
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    Ingredients (Serves 5-6)

    • 1 (6 oz) can tomato paste
    • 2 TBSP cornstarch
    • 1 1/2 cup unsalted beef broth or water
    • 1 onion, chopped
    • 1 lb. carrots, chopped
    • 1 lb. mushrooms, chopped
    • 1 lb. red potatoes, chopped
    • 2.25 to 2.5 lb. roast {eye of round}
    • 1 tsp salt, divided
    • 1/2 tsp pepper
    • 1/2 tsp paprika
    • 2 bay leaves

    Instructions

    Whisk together tomato paste, cornstarch, and beef broth. Set aside.

    Add chopped onion, carrots, mushrooms, and red potatoes to the slow-cooker. Pour tomato paste mixture over veggies and stir well. Sprinkle veggies with 1/2 tsp salt.

    Sprinkle roast with remaining 1/2 tsp salt, pepper, and paprika. Put on top of the veggies. Add bay leaves to the slow cooker. Cover and turn on Low for 8 to 10 hours or on High for 5 to 6 hours.

    Slice roast and serve with veggie mixture. Enjoy!

    Nutrition Facts per serving {3.5 oz meat and 1 cup veggie mixture} based on 6 servings:

    328 calories, 4.5g fat (1.3g saturated), 37.2g carbohydrates, 5.6g fiber, 34.7g protein

    Based on this recipe from Real Simple

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    Slow Cooker Pot Roast from Living Well Kitchen

    Meme