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.

Comments

Post a Comment

Popular posts from this blog

Coco Smoke Salmon

Image
RED AND GREEN PEPPER JELLY Adapted from  Best of Bridge INGREDIENTS 2 cups finely chopped red bell peppers 1 or 2 jalapeño peppers, minced 1 1⁄2 cups cider vinegar 1⁄2 tsp hot pepper sauce (or 1⁄4 tsp/1 mL hot pepper flakes) 6 1⁄2 cups granulated sugar 2 pouches (3 oz/85 mL each) liquid pectin INSTRUCTIONS In a large, deep, heavy-bottomed pot, combine red peppers, jalapeño peppers, vinegar, hot pepper sauce and sugar. Bring to a boil over medium heat, stirring constantly. Reduce heat and boil gently for 5 minutes. Remove from heat and let stand for 20 minutes, stirring occasionally. Bring to a full boil over high heat, stirring constantly. Immediately stir in pectin; return to a full boil. Boil hard for 1 minute, stirring constantly. Remove from heat and skim off any foam. Stir for 5 to 8 minutes to prevent floating peppers. Ladle into prepared jars to within 1⁄4 inch (0.5 cm) of rim; wipe rims. Apply prepared lids and rings; tighten just until
Read more

Sushi Stacks

Image
Sushi Stacks Allow yourself about 2 to 3 hours of prep time if you are going to make this, but trust me it will be worth it. Rice 2 c Sushi Rice 1.5 T Seasoned Rice Vinegar Cook the rice according to the package. While still hot, add the rice vinegar and gently fold to incorporate into the rice. Lay some parchment paper on a jelly roll pan (cookie sheet) and scoop the rice onto the pan. Using a wet spoon, spread out and flatten the rice into an even layer. Cover with two layers of damp paper towel and let cool. I usually make the rice in the morning and let it chill in the fridge till supper. Teriyaki Beef ½ lb bottom round steak, cut thinly across the grain and in bite size pieces 2/3 c Teriyaki sauce 2 cloves grated garlic 1 t grated ginger S&P 1 T coconut oil Mix the sauce, garlic, ginger and S&P. Add the sliced beef and let marinate in the fridge for 3 to 4 hours. Remove from the fridge, drain and reserve the marinade in another bowl. Heat u
Read more

Steak with Chimichurri Sauce

Image
Steak with Chimichurri Sauce Chimichurri Sauce §   ½ cup parsley stems, washed and rinsed. §   ½ cup cilantro stems, washed and rinsed §   ¼ cup green onion §   ¼ cup coconut oil §   ¼ cup balsamic vinegar §   5 garlic cloves §   1 teaspoon crushed red pepper §   ½ teaspoon cumin §   ½ teaspoon kosher salt Steak marinade §   1 pound flank steak §   ¼ cup coconut oil §   1 tablespoon fresh parsley §   1 tablespoon fresh cilantro §   ¼ teaspoon sage §   ¼ teaspoon cumin §   ¼teaspoon curry §   ¼ teaspoon paprika §   ¼ teaspoon basil §   ¼ teaspoon chili powder §   ¼ teaspoon coriander §   3 cloves garlic, chopped §   salt and pepper To make Chimichurri Sauce: Place all ingredients in a blender and process for a few minutes until it resembles pesto. Transfer sauce to a serving dish, cover with plastic wrap and refrigerate for 4 to 6 hours. For the Steak: Mix all the spices, garlic and oil together and then smear
Read more