- 4 c. chicken broth
- 3/4 c. tomatoes, baby, quartered
- 1 c. carrots, baby, diced
- 3 (40 g) celery, stalks, medium, diced (stalk,+medium+(7-1/2"+-+8"+long))
- 1/2 c. corn, frozen
- 1/4 c sauce, pasta or pizza
- 1/2 tsp. dried mint
- 15-18 meatballs, frozen
- 1 c. peas, frozen
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Crock Pot Albondigas Soup (which means Meatball) has a unique flavor, and be sure to not omit the mint as it is really what makes this soup!
1. Place the broth, vegetables, pizza sauce, and mint into your 6 quart crock pot.
2. Stir in frozen meatballs.
3. Cover. Cook on Low for 8-9 hours.
NOTE: Your flavor from the meatballs seasoning is what is going to flavor your soup. The slower and longer you cook the soup, the more flavor the soup will have.
4. About 20 minutes before serving stir in the frozen peas.
5. Garnish with shredded Parmesan cheese and ENJOY!
Happy Crocking!
Love,
Crock Pot Girl
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Jenn Bare is the Crock Pot Girl and a busy Wife and Mother who enjoys spending time with her family instead of slaving away in the kitchen. She is also the author of the "Get Crocked: The Definitive Guide to Crockpot Cooking" and founder of GetCrocked.com, named the "#1 Slow Cooking Website" on the Web by "All Women's Talk."
