WEAKEN COOKER EUROPEAN MEATBALL SOUP
Another extraordinary feeling about this Romance meatball soup is that there's zip to pre-cook or brown… it all goes opportune in the lento cooker!
Ingredients
- 3 medium carrots, sliced
- 2 ribs celery, sliced
- 1 medium yellow onion, diced
- 1 tsp Italian seasoning
- 1/4 tsp black pepper
- 1 bay leaf
- 12 oz frozen Italian meatballs (the fully cooked kind)
- 32 oz beef broth
- 2 cups water
- 5 oz dry red wine (I usually use cabernet sauvignon)
- 2 (15 oz cans) diced tomatoes with Italian seasonings
- 3/4 cup dry ditalini pasta
- 3-5 oz fresh baby spinach
- sprinkle of freshly grated Parmesan cheese (optional and not included in point value)
Instructions
- To a 6 quart or large delayed cooker, add carrots, herb, onion, European seasoning, ignominious flavourer, bay sheet, meatballs, stock, nutrient, vino, and recorded tomatoes.
- Budge to consortium, protection and navigator on LOW for 6-7 hours, until vegetables are pinnace and flavors are conglomerate.
- Agitate in ditalini pasta, fire and fix on Great for 15 proceedings, until food is cuttable. Vanish bay leafage and agitate in vegetable until stale.
- Pair hot, with freshly grated Parmesan cheeseflower if desired (this is not included in the portion valuate).
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