Don’t skip cooking the onions for the meatballs.
This step softens the onions so they more easily add their sweet flavor to the meatball mixture.
This slow-cooker meatball soup only requires 25 minutes of hands-on time.
Remove 1/2 cup of the cooked onion mixture, and place in a medium bowl; set aside.
Transfer the remaining onion mixture to a 5- to 6-quart slow cooker.
Stir the stock, carrots, zucchini, green beans, celery, and tomatoes into the slow cooker.
Shape the chicken mixture into 18 (1 1/4-inch) meatballs.
Carefully submerge the meatballs into the chicken stock mixture in the slow cooker without stirring.
Stir in the remaining 2 tablespoons parsley and 1 teaspoon oregano.
Ladle the soup into bowls, and serve hot.
Stir the stock, carrots, zucchini, green beans, celery, and tomatoes into the pot.
In Step 2, carefully submerge the meatballs in the chicken stock mixture in the pot without stirring.
Lock the lid; turn Pressure Valve to “Venting.”
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
