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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Slow Cooker Italian Meatball Stew Recipe

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This recipe for Slow Cooker Italian Meatball Stew is from The Van Sickle Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 dozen Italian Meatballs, click here for Italian Meatball recipe
1 tablespoon olive oil
2 carrots, peeled, chopped
2 stalks celery, coarsely chopped
1 red bell pepper, cored and seeded, diced
1 zucchini, coarsely chopped
1 (14.5 ounce) can fire roasted tomatoes with liquid
1 (15 ounce) can cannellini beans, drained
2 cloves garlic, diced
1 teaspoon dried oregano
2 tablespoons freshly chopped basil
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon black pepper
Kosher or sea salt to taste
2 cups chicken broth, fat free, low sodium
1/2 cup whole wheat orzo (optional whole wheat couscous or pre-rinsed quinoa)
Directions:
Directions:
Add oil to a large skillet, turn to medium heat and cook meatballs until brown on both sides, about 16 minutes. While meatballs are cooking add remaining ingredients, except orzo, to the slow cooker and stir to combine. Add browned meatballs to slow cooker, cover and cook on low 7-8 hours. The last 15 minutes of cooking time, add orzo, turn slow cooker to high and cook 10-15 minutes or until pasta is al dente. Serve in bowls and sprinkle with parmesan cheese if desired.

 

 

 

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