Hello again, everyone! Welcome to another thrilling installment of Simply Playful Fare. With winter fast approaching, we thought we would do a second round of crockpot cooking, but this time focus on soups. Crockpots are awesome for making soups. You throw a few ingredients together before you leave the house in the morning, set it on low, and when you get home, you have soup. One of the best things about soup is its cost per serving. It’s incredibly cheap. I’m also a huge fan of the fact that it makes amazing leftovers. Most soups, in fact, will actually be better on the second day. I like making a big batch of soup on the weekend and having it for lunches all week long.
This week’s recipe is something I picked up from a friend in college. Since then, I’ve made a few tweaks and changes to make it our own. This soup is also really quite healthy. It’s mostly vegetables, and a little lean protein. So, without further ado, here is this week’s recipe for Italian Meatball Soup.
1.) 1 package (1 ¼ pound) Italian Seasoned Ground Turkey
2.) 4 cans (14.5 oz) diced tomatoes (I use a blend of seasoned and non-seasoned ones)
3.) 1 medium onion, diced
4.) 1 Carton (32 oz) chicken stock
5.) 1 cup frozen corn
6.) 1 cup frozen peas
7.) 1 ½ cups frozen green beans
8.) 1 tablespoon chopped garlic
9.) 2 teaspoons Italian Seasoning Blend
1.) Get out your good old reliable crock pot. We used our 5 quart crock pot. Take the turkey and roll it gently into meatballs. Make them any size you like. Place them gently in to the bottom of the crock pot.
2.) Cover the turkey with the diced onion, garlic, and Italian Seasoning Blend.
3.) Drain the canned tomatoes slightly. I usually just open the can and pour off the liquid. I don’t press the lid down to squeeze out any extra juice. You want a little of that stuff in your soup. Add all the tomatoes to the crock pot. Add the chicken stock.
4.) Put a lid on it and let it cook. We cook ours on low, so it takes about 7 hours. The important thing is to make sure the meatballs are cooked and the liquid has reached a temperature of at least 175 degrees.
5.) About an hour or so before consuming, you want to add all your frozen veggies. Because they are frozen, they will chill the soup pretty hard core. You want the soup to come back up to temperature before eating.
That’s really all there is to this soup. It’s incredibly simple, and also incredibly good and good for you. I always top mine with a shot of Siracha. I hope that the next time you are wondering what to do for dinner you’ll take out the crock pot and make a soup. It doesn’t get much easier than that. Plus, with all the leftovers you’ll be set for lunches for the week!