Italian Meatball Zupa Toscana

Use your slow cooker to cook this meatball soup. Make your own meatballs, then cook with kale, potatoes, and finish with cream.

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Ingredients:

• Meatball mixture:
• 1/2 lb ground Italian sausage
• 1/2 lb lean ground beef
• 1 egg
• 1 C Italian bread crumbs
• 1/4 C finely chopped basil
• 1 T minced garlic
• 1 t salt and freshly ground pepper
• 1 t Italian seasoning
• Soup additions:
• 2 quarts good chicken stock
• 1 large onion chopped
• 1 T minced garlic
• 1 bay leaf
• 3-4 C chopped Kale leaves
• 3 large potatoes, peeled and cut into 2-inch chunks
• Finish soup:
• 1 C heavy cream
• 1/4 C butter, softened
• 4 T all-purpose flour

Method

Mix thoroughly all meatball ingredients. Form into little balls about 1/2-inch in diameter. Then place in bottom of slow cooker. Add remainder of soup ingredients, and cook on low for 5-6 hours or on high 2-3 hours. Before serving add cream; let heat on high until simmering, then add a mixture of butter and flour to slightly thicken soup.

Notes: Enjoy with a nice Italian salad and garlic bread.

Number of servings: 6-8

Submitted By: Kara Singleton
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