Crockpot Creamy Italian [Beach] Wedding Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Meatballs =1 package Ground Chicken1/4 cup Part Skim Shredded Mozzarella Cheese1/4 cup Part Skim Ricotta Cheese1/4 cup Parmesan & Romano Cheese3 Garlic Cloves, diced2 Roma Tomatoes, diced1 tsp Worcestershire Sauce1/4 tsp Onion Powder1/4 tsp Garlic Powder1/4 tsp AllspicePinch of Black PepperHandful of ParsleySoup =2 cups Endive2 cups Reduced Sodium Chicken Stock1 cup Fat Free Half & Half1 cup Multi-Grain Small or Medium Shells4 Garlic Cloves, diced1 Shallot, diced1 Yellow Onion, diced1 Carrot, grated or cut into strips1 Celery Stalk, diced2 tbsp Part Skim Shredded Mozzarella Cheese4 tsp Parmesan & Romano Cheese1 tsp Worcestershire Sauce1 Bay Leaf1/4 tsp Orange Zest1/8 tsp Onion Powder1/8 tsp Garlic Powder1/8 tsp SagePinch of PaprikaPinch of NutmegPinch of Sea SaltPinch of Black PepperHandful of Basil
For Meatballs
1) Slice tomatoes in half and squeeze juices out over the sink before dicing them. This will prevent meatballs from being too watery
2) In a large bowl combine (with hands) meatball ingredients.
3) Roll teaspoon-sized balls and set aside. These can go in the crockpot the same day, but they come out even better when put in the fridge overnight because the spices get a chance to soak in and the meat and cheeses really bind.
For Soup
4) Add onion, shallot, carrots, celery, garlic cloves, chicken stock, Worcestershire sauce, 2 tsp parmesan & romano cheese, sage, orange zest, nutmeg, bay leaf, onion powder, sea salt, and black pepper to crockpot. Add meatballs last. Make sure meatballs are on top of veggies.
5) Place top on crockpot and cook on LOW for at least 8 hours
(8 hours later)
6) Preheat water in a boiling pot.
7) Add shells with a pinch of salt and cook until desired tenderness. Drain and set aside.
8) Fish bay leaf out of crockpot.
9) Add half & half. This must be added late because milk will curdle if in the slow cooker too long.
10) Add cooked shells and endive. Stir until endive cooks down a bit.
11) Ladle into soup bowls. Sprinkle mozzarella cheese, parmesan & romano, and basil on top. Enjoy.
-- 5 WW points --
Number of Servings: 8
Recipe submitted by SparkPeople user BLUESUNSHINEFL.
1) Slice tomatoes in half and squeeze juices out over the sink before dicing them. This will prevent meatballs from being too watery
2) In a large bowl combine (with hands) meatball ingredients.
3) Roll teaspoon-sized balls and set aside. These can go in the crockpot the same day, but they come out even better when put in the fridge overnight because the spices get a chance to soak in and the meat and cheeses really bind.
For Soup
4) Add onion, shallot, carrots, celery, garlic cloves, chicken stock, Worcestershire sauce, 2 tsp parmesan & romano cheese, sage, orange zest, nutmeg, bay leaf, onion powder, sea salt, and black pepper to crockpot. Add meatballs last. Make sure meatballs are on top of veggies.
5) Place top on crockpot and cook on LOW for at least 8 hours
(8 hours later)
6) Preheat water in a boiling pot.
7) Add shells with a pinch of salt and cook until desired tenderness. Drain and set aside.
8) Fish bay leaf out of crockpot.
9) Add half & half. This must be added late because milk will curdle if in the slow cooker too long.
10) Add cooked shells and endive. Stir until endive cooks down a bit.
11) Ladle into soup bowls. Sprinkle mozzarella cheese, parmesan & romano, and basil on top. Enjoy.
-- 5 WW points --
Number of Servings: 8
Recipe submitted by SparkPeople user BLUESUNSHINEFL.
Nutritional Info Amount Per Serving
- Calories: 264.3
- Total Fat: 8.9 g
- Cholesterol: 63.1 mg
- Sodium: 453.5 mg
- Total Carbs: 20.7 g
- Dietary Fiber: 1.9 g
- Protein: 22.9 g
Member Reviews
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STACPRINCE
This was delicious! it was quite a bit of work, so it became this weekend's project. I substituted ground turkey for chicken and made the meatballs saturday afternoon, began the soup sunday morning, and we ate at 6:30 last night. I also added extra pasta. It was completely worth both effort and wait - 12/7/09
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LIZZARDB85
I am confused as to the calorie count on this recipe. It says there are 8 servings but how big are they? Also, when it is broken down by ingredient some are half of the total and others are a lot less than half (cheese, half and half). So I think this calorie count may be misleading. - 2/21/11