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    Meatball Soup for the Crockpot


    Source of Recipe


    ...

    List of Ingredients




    1 lb lean ground beef
    1/2 cup fine dry breadcrumbs
    1 Tbs chopped fresh parsley (I use dry)
    1 tsp salt
    1/4 tsp black pepper
    1 egg, lightly beaten
    2 medium onions, finely chopped
    2 carrots, finely chopped
    1 stalk celery, finely chopped
    1 can (19 oz) Italian style tomatoes, with juice
    2 cups beef broth
    1/4 tsp dried oregano
    1/4 tsp dried basil
    1 bay leaf
    Parmesan cheese

    Recipe



    1. In a large bowl, combine ground beef, breadcrumbs, parsley, salt, pepper and egg; mix thoroughly. With you hands, shape into 1/2 inch meatballs. Transfer to foil-lined baking sheet and bake in a preheated 350 degree oven for 20 minutes. Set aside to cool.

    2. In a slow cooker, combine onions, carrots, celery, tomatoes, broth, oregano, basil, and bay leaf. Add cooked meatballs.

    3. Cover and cook on Low for 8-10 hours or on High for 4-6 hours, until hot and bubbling. Remove bay leaf and discard. Spoon into individual bowls and garnish with parmesan cheese.

 

 

 


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