It’s fall! Do you know what that means? It is SOUP WEATHER!
I love soup. I could eat soups for every meal of the day- any time. Soup is just so comforting. Plus, eating soup for meals is a great way to get a lot of veggies in your diet. Plus, it is such a comforting way to eat so many good foods!
I especially love soups that are made in the slow cooker- and that call for fall vegetables, like squash. I added butternut squash, plus some fall flavors to this traditional Italian Wedding soup. The squash- along with the meatballs tasted really awesome.
Both of my kids love meatballs, and were very excited about having this for dinner.
Slow Cooker Butternut Squash Italian Wedding Soup
2 cloves of garlic
1 small butternut squash- peeled and chopped with the flesh scooped out
6-8 cups of chicken broth
1-2 teaspoons of nutmeg
Optional: 1/2 cup of Orzo or small noodles
Method: In a saucepan, sautee onions and garlic. Place the onions and garlic at the bottom of the slow cooker, place butternut squash next. add spinach, chicken broth and nutmeg. Prepare the meatballs and add the meatballs on top. If you are adding orzo or pasta, add it about 20 minutes before serving. cook on low for 6 hours. top with parmesan cheese if desired.
1 lb of ground beef
4 tablespoons of Italian breadcrumbs
2 tablespoons of parmesan cheese
2 tablespoons of fresh parsley, chopped
1 teaspoon of onion powder
Method: In a bowl, mix ground beef, breadcrumbs, parmesan cheese, parsley, and onion powder. make small 1/2 inch meatballs. either cook them on stovetop in a sautee pan OR bake them in the oven. Once they are done, place them in the slow cooker on top of all the other ingredients.
I think the longer it stays in the slow cooker, the better it tasted. I will be making this again.