Slow Cooker Sopa de Albondigas
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Cook time: 
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Serves: 6 servings
 
Ingredients
  • ALBONDIGAS
  • 2 pounds group beef or pork
  • 4 Tbsp Spicy Italian Seasoning Blend
  • 1 egg
  • ½ cup Otto’s Naturals Cassava Flour
  • ½ cup shredded carrots
  • ½ cup shredded zucchini, squeezed in cheese cloth to drain water
  • SOUP
  • 1 each red, yellow and orange bell pepper, sliced
  • 1 medium yellow onion, cut in half then sliced crosswise
  • 3 garlic cloves
  • 1 can organic diced tomatoes
  • 8 oz cremini mushrooms, sliced
  • 1½ tsp salt
  • 1 tsp red pepper flakes
  • ½ tsp black pepper
  • 6 cups broth
  • ¼ cup fresh basil
  • parsley to garnish
Instructions
  1. Mix all albondigas ingredients together, form 1-2 inch diameter balls, set aside
  2. Put all soup ingredients, except basil and parsley into slow cooker
  3. Add meatballs
  4. Cover and cook for 4 hours on low
  5. Recipe can also be cooked in a dutch oven on medium for 30 minutes.
  6. Stir in the fresh basil and parsley right before serving
Recipe by A Nourished Appetite at https://anourishedappetite.com/slow-cooker-sopa-de-albondigas/