Slow Cooker Mediterranean Meatball Soup

Adapted from Reluctant Entertainer

INGREDIENTS:

·         ¼ cup minced onion

·         2 cloves garlic, minced

·         1 tablespoon butter

·         1 teaspoon bacon fat

·         ¼ cup white wine

·         1 tablespoon brown sugar

·         ½ teaspoon salt

·         ½ teaspoon pepper

·         ½ teaspoon paprika

·         1 teaspoon dried oregano

·         ¼ teaspoon red pepper flake

·         1 lb ground turkey

·         ½ cup bread crumbs

·         1 cut carrot, chopped small

·         ½  large white onion, sliced thinly

·         24 to 32 ounce chicken broth (start with 24 and add more if needed while the soup cooks)

·         4  cloves garlic, thinly sliced

·         1 teaspoon kosher salt

·         1 teaspoon dried oregano

·         1/2 teaspoon black pepper

·         3/4 cup dried orzo pasta or rice

·         3  cups shredded fresh spinach

·         1/3  cup Kalamata olives or other olives, halved

·         Crumbled feta cheese

·         Lemon juice

·         Fennel fronds

DIRECTIONS:

1.      Sautee onion and garlic in butter and bacon fat over medium low heat. Once translucent, deglaze the pan with white wine and add sugar & seasonings. Let simmer for 5 mins. Remove from heat and let the onion mixture cool. Once cool, add the mixture to the ground turkey and breadcrumbs. Gently mix to blend the veg throughout the meat.

2.      Add the next seven ingredients (through pepper) to the slow cooker. Form small ¾” meatballs and place into the soup.

3.      Cover and cook on low for 8 to 10 hours, or on high for 4 to 5 hours.

4.      If using low, turn cooker to high. Gently stir in pasta or rice. Cover and cook for 20 to 30 minutes more, or until pasta is tender. Stir in spinach.

5.   Ladle soup into bowls. Top servings with olives, feta, a bit of lemon juice and snipped fennel fronds.