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Crock Pot Tuscan Meatball Soup

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 Do you believe in second chances? Anymore I am starting to believe in them. I have had some people in my past return, I have also had some new life breathed into things that end the first time around. It is weird how you can get that second chance and just know it the right thing to do. So why didn’t we do it right the first time? That I do not know, but what I do know is it is great to get that second chance.

One way that I have been given a second chance is actually with the food photos on here. When I first started this they were ok, then I learned all about editing. Now I am learning to set them up and lighting. My one sister gave me for my birthday a portable photo studio. I have already seen a difference. So instead of using my iPhone I used my GE digital to take the final photos. I love how they came out. I have that second chance to be a food photographer now.

It is amazing how second chances comes to us, sometimes we do not even realize it a second chance. Some might say wait to get new equipment to take photos that aren’t a second chance. Yes, it is, anytime you get an opportunity to better yourself, or something, it a second chance. Sometimes you need to stop waiting for that second chance and just go get it. We do like to play the waiting game, we all guilty of that.

Speaking of waiting, we been waiting for the fall weather and it has come finally! Today it has done nothing but rain and it was chilly, yep that is fall weather for you. I tend to use my slow cooker more in the fall and winter than I do any other time of the year. I think because it makes comfort food so much better in my opinion. I love making soups and stews in the slow cooker this time of year. There is something nice about coming home and coming out the chilly wet weather to a nice hot bowl of stew or soup.

I woke up a few days ago congested. I was doing a favor for work and was in Niles, Ohio for them for 2 days. So I am not sure if it was due to travel and it a sinus issue. Niles is about 98 miles away from me in Cleveland, so it possible that my sinuses are acting up, or if I am getting some type chest cold. Either way, I just wanted some nice warm soup when I got home from work on Saturday. I could not stop coughing, the weather is wet and chilly, the soup was perfect.

However, I did not feel like going out for ingredients to make a soup. So I looked in my cupboards to see what I could make. I found beef broth, and on the back was a recipe for a Tuscan chicken dish, a few the ingredients for the sauce I had, that was what sparked an idea for this soup. I do not feel like watching it on a stove, let’s take this recipe one step further and make it cook in the slow cooker.

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Crock Pot Tuscan Meatball Soup


  • Author: Deanna Samaan
  • Prep Time: 10 minutes
  • Cook Time: 320 minutes
  • Total Time: 330 minutes
  • Yield: 6 servings
  • Category: Slow Cooker
  • Cuisine: American

Description

An aromatic, easy soup recipe for the crock pot that you can make from basic pantry items. A recipe from Seduction in the Kitchen.


Ingredients

  • 3 small cans of College Inn low sodium beef broth
  • 1 tablespoon of red wine vinegar infused with garlic (regular red wine vinegar is fine)
  • 1 teaspoon of golden balsamic vinegar
  • 2 teaspoon of rosemary
  • 2 clove of garlic (minced)
  • 1 tablespoon of sugar
  • 1/2 bag of frozen pre-cooked meatballs
  • 6 button mushrooms (sliced)
  • 2 stalks celery (chopped)
  • 1 small onion (chopped)
  • pepper
  • 6 tablespoons of butter (divided)
  • 2 tablespoons of flour

Instructions

  1. In your crock pot add the broth, vinegars, garlic, and the rosemary. Give it a stir and a little taste see if it taste too vinegary, if it does, add the sugar. Sugar is the best way to adjust a vinegar taste for recipes like this, it helps balance it out. Once you have a nice balance, add 1/2 bag of the frozen meatballs to the broth.
  2. Next, take 4 tablespoons of the butter and saute the mushrooms in it, saute them until they start to lightly brown.
  3. Then add the onion and celery to the mushrooms, as they are starting to brown. Saute until the onions start to become translucent. You could get more inventive with the veggies, you could add red pepper to this, maybe some diced tomatoes, and chopped carrot. I didn’t have any of that, like I said, I didn’t feel like going to the store, I feel all of that will enhance this soup.
  4. After the onions are translucent in the saute, add some pepper to them and give one last quick stir. Then add the veggies to the broth. Cook on low for about 3 1/2 hours.
  5. After 3 1/2 hours of cooking, melt the remaining 2 tablespoons of butter in a small bowl, then add 2 tablespoons of flour to the melted butter, and mix it together to form a paste.
  6. Scoop out the paste and mix it into the soup till you see it dissolving. This will help thicken the both up a bit. Cover and let it cook for another 2 1/2 hours on low.
  7. When done, ladle some out into a bowl, serve it with some oyster crackers, and ENJOY!

Nutrition

  • Calories: 450

 

I want to hear what YOU have to say about this recipe that is on ~Seduction In The Kitchen~ I try to respond to questions asap, so ask away ~ and if you've made a recipe I really love it when you come back and share your experience with all of us. Now let's get this conversation started!
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1 Comment
  • Deanna Samaan
    October 21, 2013

    Ohhh, a Mexican version sounds delightful! , Thank you about the photos, I been learning as I go, I got lucky my sister gave me this portable light studio as a gift to help improve them, I still have a lot to improve on 🙂