Mini-Meatball Soup

By luvmycats

Ingredients

• 2 tsp. olive oil
• 8 oz. sliced fresh mushrooms
• 2 cloves garlic, minced
• 3 c. sliced cabbage
• 2 c. beef stock
• 2 c. chicken stock
• 1 tbsp. tomato paste
• 1/2 c. long-grain rice
• 2 tbsp. fat-free milk
• 6 oz. lean ground beef
• 1 lg. egg
• 1/4 c. grated Parmesan
• 1/2 tsp. dried oregano
• 3 tbsp. chopped fresh parsley
• 1/2 c. roasted red bell peppers, chopped

Details

Servings 4
Preparation time 15mins
Cooking time 280mins

Preparation

Step 1

1. Heat oil in large skillet over medium-high heat. Add mushrooms and cook, stirring, about 4 minutes. Stir in half of the garlic and cook 1 minute. Transfer to slow cooker and then add cabbage, stocks, tomato paste, and 2 cups water. Reserve skillet.

2. Mix rice and milk in bowl. Add beef, egg, cheese, oregano, 1 1/2 tbsp. of the parsley, and remaining garlic. Season with 3/4 tsp. black pepper and 1/2 tsp. salt. Shape into mini-meatballs, using a heaping teaspoon for each. Generously coat reserved skillet with cooking spray and heat over medium-high heat. Brown meatballs, turning, until golden, 5 minutes. Transfer to slow cooker.

3. Cover and cook 4 to 5 hours on low or 2 to 3 hours on high. Add roasted peppers and remaining 1 1/2 tbsp. parsley. Season.