Yup! Another meatball soup. I'm clearly a meatball soup convert. Which works out well, because this one is easy and so tasty. Yay. And in the slow cooker, it's perfect for when you want a hearty meal, but you're not in the mood to cook, or don't have the time.
YIELD 4-6 servings
INGREDIENTS
6 medium mushrooms (1 1/2 cups), chopped
1 medium onion, sliced
4 small carrots (1 cup), peeled & chopped - no bigger than 1/2" pieces
3 large celery stalks (2 cups), chopped - no bigger than 1/2" pieces
4 cups chicken or beef stock
1 tablespoon coconut aminos
1/2 teaspoon salt
1/2 teaspoon black pepper
Red pepper flakes for garnish (optional)
For Meatballs
1 pound ground turkey
1 tablespoon minced garlic
1 egg, beaten
1 teaspoon dried basil
1 tablespoon dried onions
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup almond flour
INSTRUCTIONS
1. Thoroughly combine ingredients for meatballs (don't form them yet), and refrigerate to firm up
2. Put the rest of the ingredients, except the red pepper flakes, in slow cooker
3. Use a tablespoon to scoop meat balls, and spread them atop the vegetables (Don't worry if they touch a bit - they're easy to break up once they're cooked)
4. Cook on low for 4-6 hours