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Challenge: Slow Cooker to the Rescue

Slow Cooker Meatball Zoodle Soup

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Slow cookers are meant to be used year-round. Zoodles and gluten-free meatballs lighten up this slow cooker soup that’s perfect for spring or summer.

Slow Cooker Meatball Zoodle Soup

  • Yield: 4 servings
  • Prep Time: 15 min
  • Cooking Time: 2 hr


  • 1 lb chicken-quinoa meatballs (1 lb ground chicken breast ¼ cup COOKED quinoa ¼ cup fresh mint ½ tsp: ginger, cumin, paprika, cilantro S&P to taste 2 tsp ghee or coconut oil Add all ground chicken, quinoa, mint, ginger, cumin, paprika, and cilantro to a medium size bowl. Mix together thoroughly with your hands. Form mixture into small 1-inch size meatballs and set aside. Heat ghee or coconut oil in a large skillet. Add meatballs and pan-sear a few minutes each side until each meatball is evenly browned.)
  • 5-6 cups low-sodium chicken broth
  • 1 onion, chopped
  • 1 zucchini, spiralized
  • 4 ounces mushrooms, sliced
  • 2 tsp salt
  • 1 tsp pepper


  1. Add all ingredients to the slow cooker.
  2. Stir to mix well.
  3. Cook HIGH 1-2 hours.

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