Sunday, February 15, 2015

A Soup for the Cold Weather Season

Going to the grocery store today was a big mistake. An even bigger mistake than going on Super Bowl Sunday or (if you would even dare) the Wednesday before Thanksgiving. Tomorrow we are expecting the ice storm of the century according to the weatherman who seems to predict a similar icepocalypse every year. For my small little town in Tennessee, that means that everyone hits the grocery store to stock up on milk, bread, and (strangely) beer. I guess those are the three staples of life? Honestly, bread and milk are not the most shelf stable foods, especially if the power goes out. Oh well, bring on the snow because I have a warming bowl of soup to at least make your insides feel like it's a nice summer day. I know that it's not the best picture (my roommate actually took it on her iPhone), but who cares what the soup looks like as long as it tastes amazing? And amazing this soup is with yummy meatballs, healthy veggies, and delicious lentils. Enjoy and keep warm!

Italian lentil meatball
Slow Cooker Italian Lentil and Meatball Soup
4 cups chicken broth
1 egg
½ pound ground beef
2 tbsp ground flaxseed
2 tbsp olive oil
2 carrots, peeled and chopped
½ an onion, chopped
1 tbsp minced garlic
1 cup dry lentils
1 ½ tsp Italian seasoning
salt and pepper, to taste

Heat 1 tablespoon of olive oil over medium heat in a pan. Add the garlic and onion and sauté until the onion is soft, about 8 minutes. Add the carrots and cook for another minute. Meanwhile, mix the ground beef, egg, flaxseed, ½ tsp Italian seasoning, and salt and pepper to taste together until just mixed. Roll one tablespoon of the meat mixture at a time into small balls. Heat the remaining tablespoon of oil in a pan over medium heat, and brown the meatballs for about 3 minutes. Combine the broth, vegetables, meatballs, lentils, remaining teaspoon of Italian seasoning, and salt and pepper to taste into your crockpot. Cook on low for 6-8 hours.

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