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1 tablespoon olive oil
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2 cups chopped yellow onions (from 1 onion)
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5 garlic cloves, minced (about 5 teaspoons)
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1 ½ teaspoons kosher salt
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½ teaspoon black pepper
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4 cups unsalted chicken stock
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1 cup chopped carrots (from 1 carrot)
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1 cup chopped zucchini (from 1 zucchini)
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4 ounces green beans, trimmed and cut into 1 1/2-inch pieces (about 1 cup)
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½ cup thinly sliced celery (from 1 celery stalk)
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1 (14.5 ounce) can no-salt-added diced tomatoes
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1 pound ground chicken
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⅓ cup whole-wheat panko (Japanese-style bread crumbs)
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2 ½ tablespoons chopped fresh flat-leaf parsley
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2 teaspoons chopped fresh oregano
Slow Cooker Vegetable & Chicken Meatball Soup
Don't skip cooking the onions for the meatballs. This step softens the onions so they more easily add their sweet flavor to the meatball mixture. Best part? This slow-cooker meatball soup only requires 25 minutes of hands-on time.
Nutrition Information
200
Calories
23g
Carbohydrates
15g
Protein
573mg
Potassium
5g
Fiber
12g
Sugar
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