Gluten-Free Italian Meatball Soup

Also known as a "Italian Wedding Soup". In a crock pot this recipe produces a flavorful, firm meatballs in a delicious soup that works great for those bone chilling days. Great for lunch or dinner. Is served with fresh Italian bread and topped with grated Parmesan cheese.  

Ingredients

1 lb. lean mini sized meatballs (beef, turkey, or chicken)
4 quarts low or no salt chicken broth
2 medium carrots, chopped
1 large stalk of celery, coarsely chopped
1 large onion, coarsely chopped
2 cloves garlic, minced
2 Tablespoons fresh basil, chopped, or 2 teaspoons dried
2 bay leaves
1/2 teaspoon oregano, dried
Black pepper to taste
1 teaspoon lemon juice
10 oz. package frozen spinach, thawed
8 oz. Gluten-Free orzo, uncooked, or other tiny Gluten-Free pasta

Directions

Put the broth in the slow cooker to get hot while chopping the vegetables.

Add the carrots, celery, onion, garlic, seasonings and lemon juice.

Add the browned meatballs.

Then turn down the heat and cook until the carrots are very tender.

Squeeze the thawed spinach gently to remove excess liquid, and add with the pasta 20 minutes before serving.

Serve it with fresh Italian bread and grated Parmesan cheese on top

Italian Meatball Soup

Also known as a "Italian Wedding Soup". In a crock pot this recipe produces a flavorful, firm meatballs in a delicious soup that works great for those bone chilling days. Great for lunch or dinner. Is served with fresh Italian bread and topped with grated Parmesan cheese.

Ingredients

1 lb. lean mini sized meatballs (beef, turkey, or chicken)
4 quarts low or no salt chicken broth
2 medium carrots, chopped
1 large stalk of celery, coarsely chopped
1 large onion, coarsely chopped
2 cloves garlic, minced
2 Tablespoons fresh basil, chopped, or 2 teaspoons dried
2 bay leaves
1/2 teaspoon oregano, dried
Black pepper to taste
1 teaspoon lemon juice
10 oz. package frozen spinach, thawed
8 oz. orzo, uncooked, or other tiny pasta


Directions

Put the broth in the slow cooker to get hot while chopping the vegetables.

Add the carrots, celery, onion, garlic, seasonings and lemon juice.

Add the browned meatballs.

Then turn down the heat and cook until the carrots are very tender.

Squeeze the thawed spinach gently to remove excess liquid, and add with the pasta 20 minutes before serving.

Serve it with fresh Italian bread and grated Parmesan cheese on top

Creamy Shrimp Creole Soup

Do you want to serve something unforgettable to your family? This “Creamy Shrimp Creole Soup” recipe is especially easy to prepare and wonderfully delicious. 

Ingredients

  
2 to 3 lbs. raw shrimp, peeled, deveined, and washed
1 1/2 cups celery, diced

1 1/4 cup yellow onions, diced

2/3 cup green bell pepper

3/4 cup yellow bell pepper

1 (8 ounce) can tomato sauce

3 tomatoes’ seeds removed and diced

1 32 oz. Pacific organic chicken broth

3 cloves garlic, minced

1 Tablespoon Old Bay Seasoning

4-6 drops Louisiana Hot Sauce

2 Tablespoons lemon juice

1/4 teaspoon cayenne

2 Tablespoons olive oil

1/4 cup dry white wine (optional)

1 teaspoon Worcestershire sauce

3 large chives, chopped

1 cup heavy cream

Sea salt to taste

Black pepper, freshly ground to taste

Directions

In a large skillet heat oil.

Add garlic and stir into the hot oil and let cook for 1 to 2 minutes.

Now add celery, onion, tomato, bell peppers, cayenne and Old Bay.

Saute the mixture of vegetables for 6-10 minutes.

Pour mixture into the crock pot.

Add chicken broth and mix well.

Stir in the Louisiana Hot Sauce, lemon juice, wine, heavy cream and Worcestershire sauce.

Then add the shrimp and salt and pepper to taste.

Cook for 6-8 hours on low heat or 2-4 hours on high heat.

Serve topped with chives.

Crock Pot Meals

Nothing brings good times and good friends together like delicious food. And Crock-Pot (slow cookers) has been the center of countless family gatherings, neighborhood get-togethers, summer cookouts, and, thanks to portable models, even tailgating parties since 1970’s. Whether you’re cooking for a few or entertaining a crowd, the convenience and ease of Crock Pot Meals makes dishing up home-cooked meals—and the memories that go with them—a pinch. Whatever the occasion is you're sure to find the perfect crock pot recipe to help you create a great tasting meal that is easy to make.

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Jamaican Curried Shrimp

This “Jamaican Curried Shrimp” recipe is simply delicious. To spice it up add a little serrano peppers to the recipe.

 Ingredients 

• 1 medium onion, diced 2 to 3 lbs. raw shrimp, peeled, deveined, and washed
• 1 teaspoon curry powder
• 1 cup sour cream
• White or Brown Rice 
• 3 cloves garlic, minced
• 1 tomato, seeds removed and diced
• 2 cups Pacific organic chicken broth
• Sea Salt and White Pepper to taste
• ¼ teaspoon thyme
• 1 small yellow bell pepper, diced
• 2 Tablespoons olive oil

Directions

In a large skillet heat oil.

Add curry powder and stir into the hot oil and let cook for 1 to 2 minutes.

Now add onion, tomato, thyme, bell pepper and garlic.

Saute the mixture of vegetables for 6-10 minutes.

Pour mixture into the crock pot.

Add soup and chicken broth and mix well.

Stir in the sour cream and heat through.

Then add the shrimp and salt and pepper to taste.

Cook for 6-8 hours on low heat or 2-4 hours on high heat.

Serve over rice.

Chunky Vegetables and Beef Italian Spaghetti Sauce

This great "Chunky Vegetables and Beef Italian Spaghetti Sauce" is one of our family's best kept secrets. Nothing brings good times and good friends together like delicious food made with love. The recipe can be used as a base sauce for a number of Italian recipes.

Ingredients

3 pounds 80% lean ground beef
2 (6 ounce) cans tomato paste
1 (28 ounce) cans tomato puree
2 (28 ounce) cans crushed tomatoes
4 garlic cloves, crushed
1 large yellow onion, chopped

1 large bell pepper (red, green or yellow), chopped

1 package of Portabella mushroom
3 1/2 tablespoons extra virgin olive oil
1 1/2 tablespoons white sugar
1 teaspoon sea salt
1 teaspoon black pepper
1 tablespoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried rosemary leaves
1 cup dry red wine
2 1/2 cups water  

Directions

In a large skillet on low-med heat add your olive oil and saute your onions, bell peppers, mushrooms for about 6 minutes,then add your crushed garlic,cook for 2 minutes longer. 

Combine with all the ingredients in a large crock pot.

Make sure you mix everything very well.

Cover and cook on medium heat for 6 to 8 hours.

Serve over pasta.

You Might Enjoy These Recipes

German Style Pot Roast

American Style Pot Roast

Old Fashioned Beef Stew

Barbecued Texas Chili Brisket

Spicy Pepsi Chicken

This "Spicy Pepsi Chicken" is an unusual crock pot recipe, but it is a great marriage in taste!!! Or as my son once said, "It is finger linking good"... 

Ingredients

4 chicken hind quarters, separated
2 12 oz. cans Pepsi
1 large yellow onion
2 garlic cloves, minced
1/2 cup ketchup
1/2 cup soy sauce or Bragg's Liquid Aminos (taste just like soy sauce)
1 cup brown sugar
1/2 teaspoon red pepper flakes
1/2 teaspoon black pepper
1 small knob fresh ginger, minced

Directions

Line the bottom of the crock pot with the onion slices.

Then lay the chicken legs and thighs on top of the onions.

In a large bowl add garlic, Pepsi, ketchup, soy sauce, brown sugar, ginger, red and black pepper.

Mix well and pour over chicken into the crock pot.

Cook on high 4-5 hours or on low for 6-8 hours.

Serve over rice.

Spicy Sausage Jambalaya

Sausage Jambalaya truly captures the flavors of New Orleans with this easy recipe. This stunning crock pot dish uses sausage to give the meal the perfect flavor. Tomatoes and shrimp are added for a real New Orleans touch—perfect for taking your taste buds on a trip to the Big Easy.

INGREDIENTS

1 medium yellow onion, chopped

1 large yellow pepper (can be replaced with green or red), chopped

3 cloves garlic, minced

1 package of spicy (Hot) Italian sausage

1 small package of raw shrimp

1 can (14.5 oz.) diced tomatoes with green chilies

1 can (14.5 oz.) stewed tomatoes

1 cup chicken broth

¾ cup long grain white rice

1 teaspoon Creole seasoning

2 teaspoons Louisiana hot sauce

¼ teaspoon sea salt

½ cup frozen corn

1 can (8 oz.) black beans, rinsed

DIRECTIONS

In a small skillet brown Italian sausage,  drain off oil and set the oil aside.

Slice sausage 1/4 thick and set aside.

Using the same skillet saute onion, green pepper and garlic using the oil set aside from the sausage until tender.

Add sausage, onion, yellow pepper, garlic, broth, Creole seasoning, Louisiana hot sauce, salt, corn, beans, stewed tomatoes, and diced tomatoes to the crock pot; mix well.

Cook 6 to 8 hours on medium heat.

Add Minute Rice or per cooked rice and shrimp.

Cook until the rice is tender and the shrimp turns pink.

Serve.

You Might Enjoy These Recipes

Guisado de Pollo (Chicken and Potato Stew)
Spicy Pepsi Chicken
Chicken-Barley Stew

Chicken Enchilada Soup

Spicy Chicken and Kielbasa Couscous

Chicken and Sausage Gumbo

Chicken and Corn Chowder

Creamy Tarragon White Wine Chicken

Barbecued Texas Chili Brisket

If you love Barbecued Texas Chili Brisket but just don’t have the time. Then here’s one way to satisfy your cravings for barbecuing and save you time in front of the grill.   

Ingredients

10 to 15 lbs. beef brisket

6 to 8 Dried Chili Pods

3 large cloves of garlic

2 Tablespoons coarse sea salt

1 teaspoon smoked paprika

1 teaspoon cumin

2 cubs of chicken flavor bouillon

¼ cup extra virgin olive oil

3 Tablespoons apple cider vinegar

1 ½ cups chicken broth

1 bottle of Kraft Thick Hickory BBQ Sauce

1 large yellow onion

Directions

In a pot boil the chilies until they become tender remove from pot and cut stems off.

In a food processor blend together chilies, garlic, chicken flavor bouillon, cumin, smoked paprika, coarse sea salt, olive oil, and vinegar until it is a thick paste.

Rub the mixture all over the brisket.

Slice onion and line the bottom of the crock pot with onion.

Put the brisket inside the crock pot on top of the onion slices.

Pour chicken broth in the crock pot, but not on top of the brisket you don’t want to wash the rub off, pour to the side of the brisket.

Cook on medium heat 6 to 8 hours.

Per heat the grill to 275 degrees.

Carefully remove the brisket from the crock pot and place in an aluminum boat.

Grill until the top becomes a little bit crisper; about 10 to 15 minutes.

Optional Smother with Kraft Thick Hickory BBQ Sauce.

Let rest five minutes, slice and serve.

The Best Braised Brisket

A mouth watering rich and savory sauce made of the beef drippings onions, mushrooms, and balsamic vinegar accompanied by the Beef Brisket being meltingly tender makes this recipe outstanding!

Ingredients Extra-virgin olive oil 1 (5-pound) beef brisket Sea salt 1/4 pound slab bacon, skin removed and reserved, bacon cut into small pieces 3 large onions, thinly sliced 3 celery ribs, thinly sliced on the bias 4 cloves garlic, smashed and finely chopped 1 pound small portabella mushrooms, stemmed and finely sliced 2 cups traditional balsamic vinegar 3 to 4 cups Swanson Chicken Broth 4 bay leaves1 fresh thyme bundle 1 bunch finely chopped fresh chives, for garnish Directions Coat a large roasting pan with olive oil and bring to a high heat. Season the brisket generously with salt. Add the brisket to the pan and brown well on both sides. Remove the brisket from the pan and reserve. Preheat the oven to 375 degrees F. Lower the heat to medium, ditch the excess oil, and add the bacon and reserved skin to the pan with a little more oil. Cook the bacon, stirring occasionally, until the bacon is crispy and has let out a lot of fat. Add the onions and celery. Season with salt and cook until they are very soft and aromatic, 7 to 8 minutes. Add the garlic and cook for another 2 to 3 minutes. Toss in the mushrooms and cook until they are soft and wilted. Add the balsamic vinegar and reduce it by half. Taste it - it will be very vinegary, but that's ok, don't worry. Season with salt, if needed.  Lay the brisket on top of the veggie mix in the crock pot and add the chicken stock to the crock pot until it just covers the brisket. Add the bay leaves and thyme. Put the lid on cook on medium heat for 6-8 hours. check the brisket, and turn it over. Add more stock if the liquid level has reduced.  Transfer the brisket to a cutting board, cover with foil, and let rest for 20 minutes. Skim off any excess fat from the cooking liquid. If the vegetables are swimming in liquid, reduce the liquid on the stove-top over medium-high heat. You want the sauce to be soupy. Taste the liquid and re-season if needed. Slice the brisket against the grain on the bias.  Serve topped with the onion-mushroom mixture and sprinkle with chopped chives.

Chicken-Barley Stew

Chicken-Barley Stew is an enriched take on classic chicken soup with rice; at once flavorful, hearty and comforting. 

Ingredients 2 cup Swanson Chicken Broth  3 cup water  2 boneless chicken breasts  1 large onion, chopped   2 stalks celery, sliced  3/4 cup uncooked medium pearled barley  1/4 tsp Pepper  1/4 tsp Sea Salt  1 can diced tomatoes, undrained (14.5 ounces)  2 tbsp chopped fresh parsley  1 tsp dried thyme leaves  3 large carrots, sliced  Directions

In 4- to 5-quart slow cooker, place carrots, celery and onion. Place chicken breasts on vegetables. Add remaining ingredients except parsley and thyme.

Cover; cook on Low heat setting 8 to 9 hours.

Remove chicken from cooker; place on cutting board. Remove meat from bones and chop into 1/2- to 1-inch pieces; discard bones.

Stir chicken, parsley and thyme into stew. Increase heat setting to High. Cover; cook 10 to 15 minutes longer or until chicken is thoroughly heated.