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