Crock Pot Bean And Meatball Dumpling Soup Recipes

CROCK POT BEAN SOUP WITH CORNMEAL DUMPLINGS

Steps:

• In a slow cooker or crock pot combine beans, water, tomatoes, corn, carrot, onion, undrained chili peppers, bouillon, chili powder and garlic.
• Cover and cook on low 10 to 12 hours.
• Can be put in at night and let cook overnight or on high for 4 to 5 hours.
• For dumplings, in a small bowl stir together flour, cornmeal, baking powder, salt and pepper.
• In a medium bowl, combine egg white, milk, and oil.
• Add to flour mixture.
• Stir with a fork just until combined.
• Turn crock pot to high and drop the dumpling mixture from a rounded teaspoon to make about 8 dumplings on the soup.
• Cover and cook for 30 minutes.

EASY LAMB MEATBALL AND BEAN CROCK POT SOUP

Steps:

• In medium bowl, combine lamb, onion, garlic, cumin, and salt; mix lightly.
• Shape into 1-inch balls.
• Brown meatballs in large skillet over medium-high heat, turning occasionally.
• Place broth, tomatoes, beans, broccoli, thyme, and meatballs in slow cooker.
• Cook on Low for 4-5 hours.
• Season with salt and pepper to taste.

MEATBALL STEW WITH DUMPLINGS

Steps:

• Prepare the basic meatball recipe -- except cook them in a Dutch oven.
• Drain off the excess fat.
• Add the soup, sour cream, peas (with liquid) and potatoes, heat to boiling, stirring occasionally.
• Prepare the dumplings.
• Drop the dough by TBLS onto the boiling stew. simmer uncovered for about 10 minutes.
• Cover and simmer another 10 minutes longer.
• Serve.
• EGG DUMPLINGS: Mix all the ingredients together until a soft dough forms.
• PARSLEY DUMPLINGS: Mix all the ingredients together until a soft dough forms.

SLOW-COOKER MEATBALL-BEAN STEW

Steps:

• In 3 1/2- to 4-quart slow cooker, mix onion, baked beans, tomatoes and meatballs.
• Cover; cook on Low heat setting 6 to 7 hours.
• Stir in zucchini and mixed vegetables. Increase heat setting to High. Cover; cook 20 to 30 minutes longer or until vegetables are tender.

SLOW-COOKED MEATBALL SOUP

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.

CROCK POT BEAN AND MEATBALL-DUMPLING SOUP

Steps:

• Rinse and pick through beans and remove any stones, add to crock pot
• Add chopped onion, thyme, bay leaves, celery seed, and stock to the crock pot. Stir and cook on high for 4 hours.
• Preheat the oven to 400 degrees F. Mix together all of the ingredients for the meatballs. Shape into small (super-ball size) meatballs. Place on a cookie sheet and cook for 30 minutes.
• After 4 hours, turn crock pot to low and add the meatballs. Allow to cook for 1 hour on low.
• during the last ten minutes of cooking, add spinach and red wine vinegar.
• Ladle soup into bowls and garnish with olive oil, parmesan, and red pepper flakes (optional).