Meatball soup for the Crockpot
Gluten free and Dairy free
The hardest part of this recipe is making the meatballs, they are time consuming. Make a big batch and save some for your spaghetti night.
1 lb of ground beef
1/2 tsp of Italian seasoning
1/2 Cup of Nature Path's Corn Flakes cereal.
Place the corn flakes in a food processor and blend to a coarse consistency. In a large bowl add the corn flakes, egg, Italian seasonings and the ground beef. Blend together and form into bite sized meatballs. Heat a tablespoon of oil in a skillet and cook the meatballs until the ground beef is no longer pink.
Transfer cooked meatballs onto a plate covered with paper towels to drain off the fat.
At this point you can freeze all the finished meatballs to save for a later use or use them right away in a tomato sauce for Gluten free spaghetti or make the slow cooker recipe below. They freeze very well so I tend to triple this recipe and freeze them until I need them.
Slow Cooker Meatball Soup
1 lb of frozen or cooked meatballs
32 ozs of Gluten free beef broth
2 cans (14.5 ozs) of diced tomatoes
1 1/2 cup of red potatoes chopped into bite sized pieces
1/2 cup of onion chopped into bite sized pieces
1/4 tsp of garlic powder
1/4 tsp of pepper
1 bag of frozen mixed vegetables.
In a 4 quart slow cooker mix meatballs, beef broth, tomatoes, potato, onion, garlic and pepper. Cover and cook on low for 5-6 hours or until potatoes are tender.
Mix in frozen mixed vegetables. Cover and cook on high heat for 1 hour. Serve in bowls.