Cooking Tips & Hints
                 Week 100 Featured Recipe
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SLOW COOKER ITALIAN SAUSAGE MEATBALL SOUP
(click for printable version of this recipe)
 
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)
cup seasoned bread crumbs
cup Parmesan cheese
cup milk
1 egg
tsp basil
  tsp pepper
tsp garlic powder

For Soup:
6 cups chicken broth
2 tbsp tomato paste
3 cloves garlic minced
tsp thyme
tsp basil
tsp red pepper flakes
tsp salt
cup mini pasta
10 ounces baby spinach

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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!
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