Freezer Slow Cooker Mini Meatball Minestrone Recipes

SLOW COOKER VEGETARIAN MINESTRONE

Steps:

• Combine vegetable broth, tomatoes, kidney beans, onion, celery, carrots, green beans, zucchini, garlic, parsley, oregano, salt, thyme, and black pepper in a 6-quart slow cooker.
• Cook on Low for 6 to 8 hours.
• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes; drain.
• Stir spinach and macaroni into minestrone; cook another 15 minutes. Top with Parmesan cheese.

MINI MEATBALL MINESTRONE

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.

EASY CROCK POT MEATBALL MINESTRONE

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.

FREEZER SLOW COOKER MINI MEATBALL MINESTRONE

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.