Slow Cooker Mini Meatball Minestrone Soup
Ingredients
Meatballs:
1 lb ground chicken
1 large egg
1/2 C seasoned breadcrumbs
6 Tbsp Parmesan cheese
2 cloves garlic, minced
1/4 tsp salt
1/4 tsp pepper
1/2 – 3/4 tsp red pepper flakes
Soup Ingredients:
6 C chicken broth
2 C potatoes, cubed
1 C carrots, chopped
1 C celery, chopped
1/2 C yellow onion, chopped
2 cloves garlic, minced
1 tsp basil
1/2 tsp thyme
1/2 tsp salt
1/2 tsp red pepper flakes, optional
3/4 C pasta
Directions
Meatballs:
In a large bowl combine meatball ingredients. Mix well by hand or with a wooden spoon. Line a large baking sheet with parchment paper. Using the small end of a melon baller (in between 1/2 and 1 tsp in size), scoop out meat and roll to form even balls. Space evenly on prepared baking sheet. Cover and store refrigerated until ready to make soup.
Preheat oven to 350°F. Bake meatballs for 10 minutes. Set aside.
Add broth and spices to slow cooker. Chop vegetables, small enough that you can easily fit a variety in a single spoonful. Mince garlic. Add garlic and vegetables to slow cooker, followed by mini meatballs. Stir gently.
Cover and cook on high for 5 hours, or low for 10. In the last 30 minutes of cooking add pasta.
