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Week 100 Recipe

SLOW COOKER ITALIAN SAUSAGE MEATBALL SOUP

TOOLS • Slow Cooker • Baking Sheet • Parchment Paper • Garlic Press • Measuring Cups and Spoons   INGREDIENTS For Meatballs: • 1 lb ground Italian sausage (if using   links, remove casing) • ½ cup seasoned bread crumbs • ¼ cup Parmesan cheese • ¼ cup milk • 1 egg • ½ tsp basil • ½  tsp pepper • ¼ tsp garlic powder For Soup: • 6 cups chicken broth • 2 tbsp tomato paste • 3 cloves garlic minced • ¼ tsp thyme • ½ tsp basil • ¼ tsp red pepper flakes • ¼ tsp salt • ½ cup mini pasta • 10 ounces baby spinach

PREPARATION: Preheat oven to 350 deg F. Prepare a large baking sheet with parchment paper. In a large bowl combine meatball ingredients. Mix well. Pinch out a small amount and roll into 1 inch meatballs. Place on baking sheet. Meatballs can be close together, just not touching. Bake meatballs for 10 minutes. Remove from oven. In slow cooker, add chicken broth, tomato paste, garlic, seasonings and meatballs. Cover and cook on High for 2 hours or on Low for 4 hours. Add pasta and spinach, cover and cook another 30 minutes. Serve in bowls with toasted garlic bread. HINTS: Use a tablespoon or similar size scoop, fill with meat mixture to just level at top, remove and roll into meatball. This will keep the meatballs uniform in size. These meatballs are delicious on their own and could be used for appetizers at a party or in a marinara sauce!