A little spice is added to this quick and simple soup. great over brown rice or with a straightforward salad.
| Prep Time: | 20 mins |
| Cook Time: | 2 hrs 30 mins |
| Total Time: | 2 hrs 50 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 5 cups crushed and strained tomatoes (such as Aurora®)
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1 pinch red pepper flakes (Optional)
- ground black pepper to taste
- 1 pound lean ground chicken
- 1 large egg
- ½ cup fresh bread crumbs
- ½ cup finely grated Parmesan cheese
- ¼ cup grated onion
- 2 tablespoons olive oil (Optional)
- 1 tablespoon chopped fresh parsley
- 1 large clove garlic, minced
- ½ teaspoon salt
- ground black pepper to taste
Instructions
- Prepare the sauce by whisking tomatoes, basil, parsley, oregano, salt, red pepper flakes, and black pepper in a slow cooker. Adjust heat to High.
- Combine ground chicken, egg, bread crumbs, Parmesan cheese, onion, olive oil, parsley, garlic, salt, and pepper in a medium bowl. Use your hands to gently mix together. Roll into 1 1/2-inch balls and place into the sauce. Use a spoon to cover the meatballs with sauce; do not stir.
- Place the lid on the slow cooker and drape a thick kitchen towel over it. Cook on High for 2 1/2 hours until meatballs are cooked through.
- The olive oil makes the meatballs really moist but you can leave it out if you prefer a firmer meatball.
Nutrition Facts
| Calories | 369 kcal |
| Carbohydrate | 28 g |
| Cholesterol | 121 mg |
| Dietary Fiber | 7 g |
| Protein | 38 g |
| Saturated Fat | 4 g |
| Sodium | 1559 mg |
| Sugars | 1 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
Recipe worked great. I had to up the spices though.