• 4 c. chicken broth
  • 3/4 c. tomatoes, baby, quartered
  • 1 c. carrots, baby, diced
  • 3 (40 g) celery, stalks, medium, diced (stalk,+medium+(7-1/2"+-+8"+long))
  • 1/2 c. corn, frozen
  • 1/4 c sauce, pasta or pizza
  • 1/2 tsp. dried mint
  • 15-18 meatballs, frozen
  • 1 c. peas, frozen

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Slow Cooker Albondigas Soup (which means Meatball) has a unique flavor, and be sure to not omit the mint as it is really what makes this soup!

  1. Place the broth, vegetables, pizza sauce, and mint into your 6 quart slow cooker.
  2. Stir in frozen meatballs.
  3. Cover. Cook on Low for 8-9 hours.
  4. About 20 minutes before serving stir in the frozen peas.

Serving Suggestions: Garnish with shredded Parmesan cheese and ENJOY!

NOTE: Your flavor from the meatballs seasoning is what is going to flavor your soup. The slower and longer you cook the soup, the more flavor the soup will have.

Happy Crocking!

For over 400 more recipes, click here to get my eBook “Get Crocked: The Definitive Guide to Slow Cooking”

XOXO,

Jenn

Crock Pot Albondigas Meatball Soup

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