Slow-Cooker Spaghetti and Meatball Soup
From Sarah Lipoff, POPSUGAR Food
Ingredients
- 1 pound JENNIE-O® Ground Turkey [1]
1 teaspoon Italian seasoning
1/4 teaspoon salt
2 teaspoons oil
1 can whole Roma tomatoes with basil
1/4 cup chopped onion
1 teaspoon chopped garlic
4 cups chicken stock
1/2 teaspoon salt
1 teaspoon superfine sugar
1/4 pound whole-wheat angel hair pasta
1/4 cup finely shredded parmesan cheese, plus extra for garnish
Chopped basil for garnish
Garlic toast
Directions
- Mix the ground turkey [2] with Italian seasoning and salt, then form into small balls. Add oil to the skillet.
- Lightly sear in a pan over medium heat while assembling the other ingredients.
- Add the Roma tomatoes, onion, and garlic to a blender and pulse until smooth.
- Pour the sauce into the slow cooker along with the chicken stock, salt, and superfine sugar.
- Add the turkey meatballs and set the slow cooker to medium for 6 to 8 hours or high for 2 to 4 hours.
- Twenty minutes before serving, add the angel hair pasta and stir. If the slow cooker was set to medium, adjust to high. Always cook turkey meatballs to well done, 165°F as measured by a meat thermometer.
- Before serving, add the parmesan cheese and stir. Ladle into bowls and top with extra parmesan, chopped basil, and garlic toast.
Information
- Category
- Soups/Stews
- Cuisine
- North American
- Yield
- 8 servings