Sopa Italiana de Albóndigas y Fideos de Calabacín

Ingredientes

• 32 oz beef stock
• 1 medium zucchini, Spiraled
• 2 ribs celery, chopped
• 1 small onion, diced
• 1 carrot, chopped
• 1 medium tomato, diced
• 1 1/2 tsp garlic salt
• 1 1/2 lb ground beef
• 1/2 cup Parmesan cheese, shredded (omit for whole30)
• 6 cloves garlic, minced
• 1 large egg
• 4 tbsp fresh parsley, chopped
• 1 1/2 tsp sea salt
• 1 1/2 tsp onion powder
• 1 tsp Italian seasoning
• 1 tsp dried oregano
• 1/2 tsp black pepper

Preparación

1. 1

   Heat slow cooker on low setting.

2. 2

   To the slow cooker, add beef stock, zucchini, celery, onion, carrot, tomato, and garlic salt. Cover.

3. 3

   In a large mixing bowl, combine ground beef, Parmesan, garlic, egg, parsley, sea salt, onion powder, oregano, Italian seasoning, and pepper. Mix until all ingredients are well incorporated. Form into approximately 30 meatballs.

4. 4

   Heat olive oil in a large skillet over medium-high heat. Once the pan is hot, add meatballs and brown on all sides. No need to worry about cooking them all the way through as they will be going into the slow cooker. Add meatballs to slow cooker, cover and cook for 6 hours.