Cozy Italian Pork Meatball and Vegetable Soup: A Slow Cooker Delight

Quick Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 1 hour 35 minutes
• Serves: 6
• Difficulty: Moderate

Ingredients

• 1 tablespoon olive oil
• 2 celery stalks, thinly sliced
• 1 medium yellow onion, finely chopped
• 1 fennel bulb, chopped (fronds reserved)
• 1 carrot, peeled and chopped
• 4 cups (32 oz) low-sodium chicken broth
• 1 can (14.5 oz) diced tomatoes
• 1 fresh rosemary sprig
• 1 lb (500g) pork sausage, casings removed
• 1/4 cup (60g) ricotta cheese
• 1/4 cup (20g) finely grated Parmesan cheese
• 1 large egg, lightly beaten
• 3/4 cup (55g) panko breadcrumbs
• 1 medium zucchini, halved and thinly sliced
• 1 can (15 oz) butter beans, rinsed and drained
• 2 cups (80g) chopped kale

Step-by-Step Instructions

1. The Aromatics

   In a large skillet, heat the olive oil over medium heat. Add the celery, onion, fennel, and carrot. Cook for about 4 minutes, stirring occasionally, until the vegetables are tender and fragrant. Transfer this flavorful mixture to your slow cooker, laying the foundation for a delicious soup.

2. Start the Broth

   To the slow cooker, add the chicken broth, diced tomatoes, and the rosemary sprig. Season with a pinch of salt and freshly ground black pepper. Cover and set to cook on high for 1 hour (or 2 hours on low if you prefer a longer, gentler simmer).

3. Prepare the Meatballs

   While the broth is cooking, it’s time to make those succulent meatballs. Finely chop the reserved fennel fronds and place them in a mixing bowl. Add the pork sausage (removed from its casing), ricotta, Parmesan, beaten egg, and panko breadcrumbs. Mix gently but thoroughly with your hands. Shape the mixture into small meatballs, about 1 tablespoon each.

4. Brown the Meatballs

   Heat a non-stick skillet over medium heat. Add the meatballs and cook for about 5 minutes, turning occasionally, until they’re nicely browned on all sides. This step adds depth of flavor and ensures the meatballs hold their shape in the soup.

5. Combine and Finish Cooking

   Once the initial cooking time is up, add the browned meatballs, sliced zucchini, and butter beans to the slow cooker. Stir gently to combine. Cover and cook on high for an additional 30 minutes, or until the vegetables are tender and the meatballs are cooked through.

6. Add the Final Touch

   Just before serving, stir in the chopped kale. The residual heat will wilt the kale perfectly, adding a pop of color and a boost of nutrients to your soup.

Chef’s Tips and Tricks

• For extra flavor, try using a mix of ground pork and Italian sausage for the meatballs.
• Don’t skip browning the meatballs – it adds a wonderful depth of flavor to both the meatballs and the broth.
• Feel free to swap kale for spinach or Swiss chard if you prefer.
• For a thicker soup, mash some of the butter beans before adding them to the slow cooker.
• Serve with a sprinkle of extra Parmesan and some crusty bread for the ultimate comfort meal.

Nutritional Information

Per serving (approximate):

• Calories: 380
• Protein: 25g
• Carbohydrates: 30g
• Fat: 20g
• Fiber: 7g

This Italian-inspired pork meatball and vegetable soup is not just a meal; it’s a warm hug in a bowl. The combination of tender vegetables, flavorful meatballs, and nutrient-rich kale makes it a well-balanced and satisfying dish. Whether you’re feeding a family or meal prepping for the week, this slow cooker recipe is sure to become a favorite in your culinary repertoire. Buon appetito!