Oamc Freezer To Crockpot Italian Wedding Soup Recipes
CROCK POT ITALIAN WEDDING SOUP
This Crock Pot Italian Wedding Soup is an easy prep, gluten-free & dairy-free take on the classic everyone knows and loves! A delicious, cozy soup packed with veggies, leafy greens and hearty, tender meatballs. Also includes stovetop directions.
Provided by Robyn Downs
Categories Soup
Time 7h10m
Number Of Ingredients 18
Steps:
- To make the meatballs, mix together the grated onion, nutritional yeast, salt, garlic powder, and almond flour in a large bowl until well combined. Add the meat, stirring until all the ingredients are well incorporated, clean hands work best, being careful not to overmix.
- Roll the mixture into 1-inch balls. Set aside.
- To a 6-quart slow cooker add the onion, celery, carrot, escarole (or kale), garlic, salt, stock, and water, stirring to combine. Add the meatballs and stir gently to combine.
- Cover and cook on high for 4-5 hours or low for 6-7 hours.
- At the end of the cooking time, whisk the egg in a small bowl. Uncover and pour the egg in while the soup is still simmering, stirring until ribbons form. Add the lemon juice and spinach, stirring to wilt the spinach.
- Taste and add additional salt or lemon juice to taste.
- Make the meatballs by following step 1 above.
- Heat 1 tablespoon olive oil over medium high heat in a large pot or dutch oven. Add the onion and a pinch of salt, stirring to combine. Cook for 4-5 minutes or until the onions soften, stirring occasionally.
- Add the carrot, celery, garlic, and salt. Cook for an additional 3-4 minutes, stirring occasionally.
- Add the escarole (or kale), stock, water, and meatballs. Cover, bring to a boil, then reduce to a simmer.
- Cook for 30-40 minutes or until the meatballs are cooked through and the vegetables are very tender.
- Uncover and follow steps 5-6 above.
Nutrition Facts : Calories 254 kcal, Carbohydrate 11 g, Protein 21 g, Fat 14 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 79 mg, Sodium 1136 mg, Fiber 3 g, Sugar 4 g, UnsaturatedFat 7 g, ServingSize 1 serving
OAMC FREEZER TO CROCKPOT ITALIAN WEDDING SOUP
Make and share this OAMc Freezer to Crockpot Italian Wedding Soup recipe from Food.com.
Provided by WJKing
Time 6h15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Label a 1-gallon freezer bag.
- Add all ingredients except chicken broth/stock and pasta.
- Remove air from bag, seal & lay flat in freezer.
- To prep: Thaw overnight in refrigerator.
- Add contents of freezer bag, broth/stock, and cook 6-8 hours on low.
- Add pasta for the last 30-60 minutes of cooking time.
Nutrition Facts : Calories 183.9, Fat 4.2, SaturatedFat 1.1, Cholesterol 9.6, Sodium 531.8, Carbohydrate 25.9, Fiber 4.3, Sugar 8.1, Protein 10.8
VEGETABLE SOUP CROCK POT OAMC
A very nice hearty soup to come home to. Great to throw in the freezer and have it ready when you are!
Provided by DustyPyatt
Categories Vegetable
Time 7h15m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- In a large freezer bag combine all ingredients except pasta shells and grated cheese. Seal the bag, squeeze out as much air as possible.
- In a 1 quart freezer bag add the parmesan cheese, seal the bag.
- I choose to also add the pasta shells into a quart size baggie so I have everything in one place.
- Place the 3 filled bags and the printed recipe into a large freezer bag, seal.
- To cook; thaw.
- Pour veggie mixture into the crock pot. Cover and cook on low for 7-8 hours, or until veggies are tender.
- Add pasta to the mix during the last hour of cooking.
- Serve with grated parm cheese.
Nutrition Facts : Calories 227.2, Fat 5, SaturatedFat 2.5, Cholesterol 11, Sodium 1088.3, Carbohydrate 35.8, Fiber 3.7, Sugar 10.9, Protein 12.5
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