Monday, December 10, 2012

Curried Meatball Soup in the Slow Cooker

Want to try something a little different? If so, I highly recommend this soup. The recipe comes from Slow Cooker: The Best Cookbook Ever.  I can't recommend the cookbook enough. It is full of recipes from the very traditional--dump it in the slow cooker and leave, to complex recipes that require a bit more care. This recipe is very easy and also is full of different flavors. The meatballs are pretty labor intensive however. I made a triple batch the first time I made this recipe, and just pulled them out of the freezer and tossed them in the crock pot. It made the recipe almost too easy. I definitely recommend doing the same.

Ingredients for the Meatballs
1 cup cooked long grain rice
1 1/2 pounds of ground beef (or turkey)
1 teaspoon of curry powder
4 green onions, chopped, green & white parts
1 Tbs of Hot Mango Chutney
1 large egg (whoops, I was all out and used 1/4 cup of applesauce)

Ingredients for Soup
7 cups low sodium beef broth
1/2 cup soy sauce (I use gluten free)
1 bunch of bok choy, chopped,
1 cup snow peas
2 cups of bean sprouts for garnish

Optional Ingredients:
1/3 cup of water chestnuts
2 cups shredded cabbage

1) In a large mixing bowl, combine all the meatball ingredients and mix together well. To do this right, you may need to use your freshly washed hands. Once mixed, make the meatballs. They should be about an inch in diameter and you should get about 12-15 meatballs.

2) Add the broth and soy sauce to the slow cooker. Then add the meatballs. Cover and cook on high for about 3 hours. If you are like me and used frozen meatballs, cook on high for 4 hours.

3) Add in the bok choy, snow peas and any other veggies you choose to add. Cook on low for an hour.

4) Serve in bowls topped with the bean sprouts.