Freezer Slow Cooker Mini Meatball Minestrone Recipes

Steps:

• Combine the first 13 ingredients in a 5- or 6-qt. slow cooker. Cook, covered, on low 6-8 hours or until vegetables are tender. Stir in beans, zucchini and pasta. Cook, covered, on high about 30 minutes longer, until pasta is tender. Discard bay leaves. If desired, top with grated Parmesan cheese. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

Steps:

• In a large bowl, combine the beef, egg, onion, crumbs, salt and pepper. Shape into 1-in. balls. , In large saucepan, brown meatballs on all sides until no longer pink. Drain. Add remaining ingredients except macaroni and parsley; cover and simmer 20 minutes. Add macaroni; simmer 10 minutes or until tender. Stir in parsley. , If Cooking for Two: Freeze serving-size portions to enjoy later. 8 servings, 1 cup per serving.

Steps:

• In a nonstick skillet, heat oil over medium heat. Add meatballs and brown on all sides. Just before they are completely browned, add the onion to the skillet and reduce heat to medium-low. Continue cooking about 2 more minutes or until the onions are soft.
• Add 1 cup of the beef broth to the pan, stirring up all the browned particles from the bottom of the pan. Carefully pour contents of skillet into your crock pot. I used a 4-quart sized crock pot.
• Add the rest of the beef broth, tomatoes, carrots, celery, green pepper, oregano, basil and parsley to the crock pot. Cover and cook on LO for 6 to 8 hours.
• Turn the heat to HI. Add the macaroni and rinsed and drained beans; stir. Cover and cook about 30 minutes until the macaroni is fully cooked.
• Taste before serving. If necessary, adjust seasoning. Serve in soup bowls with grated Parmesan cheese on top.

Steps:

• In a 3-qt. slow cooker, combine meatballs and tortellini. In a large bowl, whisk soup, water and Creole seasoning. Pour over meatball mixture; stir well., Cook, covered, on low until tortellini are tender, 3-4 hours. Add vegetables during last half-hour of cooking.

Steps:

• For the meatballs; in a bowl combine all ingredients until blended.
• Shape into 3/4-inch balls; cover with plastic wrap and refrigerate until ready to add to the soup.
• In a large pot heat olive oil over medium-high heat; add in garlic and saute for 2 minutes.
• Add in onions, dried oregano and crushed chili flakes; saute for about 4 minutes, stirring.
• Add in celery, carrots and tomato paste; saute stirring for 2-3 minutes stirring with a wooden spoon.
• Add in chicken broth, tomato sauce, kidney beans, green beans, spinach leaves and zucchini; return to a boil.
• Add in uncooked meatballs; bring to a simmer (do not stir for at least 20 minutes).
• Reduce heat to low, cover and simmer for about 1-1/2 to 2 hours (after about 30 minutes of cooking season with salt and fresh ground black pepper to taste).
• Add in cooked pasta and 1/3 to 1/2 cup Parmesan cheese; stir to heat through (can add in more cheese if desired).
• Ladle into bowls and sprinkle with more Parmesan cheese.

Steps:

• To prepare the meatballs:
• Preheat oven to 350.
• In a medium bowl, combine all ingredients and roll into 1/2 inch meatballs.
• Place on a cookie sheet and bake 15 minutes or until brown.
• To prepare soup (while meatballs are cooking):.
• Heat oil in a large stockpot. Saute the onions until softened and lightly brown, about 4 minutes.
• Add garlic and saute 2 minutes longer.
• Add stock, juice, green beans, carrots, kidney beans, mushrooms, tomatoes, basil, oregano, salt, and pepper.
• Bring to a boil over medium high heat. Reduce heat and simmer on medium low for 20 to 25 minutes, stirring occasionally.
• Add meatballs.
• Add pasta, cover pot, and cook about 10 minutes longer.

Steps:

• Place first 11 ingredients in a 6-qt. slow cooker. Cook, covered, on low until vegetables are tender and flavors are blended, 5-6 hours., Stir in pasta; cook, covered, on high until pasta is tender, 15-20 minutes. Discard bay leaf; stir in spinach until wilted. Serve with cheese.

Steps:

• To prepare 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 degrees. 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.