Slow Cooker Italian Meatball & Gnocchi Soup
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 12 uncooked beef meatballs
- 1 medium onion, finely chopped
- 3 carrots, finely chopped
- 2 celery stalks, finely chopped
- 3 garlic cloves, crushed
- 2 cans of chopped tomatoes
- 600 ml / 2.5 cups vegetable or chicken stock
- 2 tbsp tomato puree
- 1 tsp dried Italian herbs or oregano
- 500g / 1 lb gnocchi
- To garnish: grated parmesan and fresh basil
Method
- Place all the ingredients except the gnocchi, parmesan and basil in a slow cooker and cook on high for 3.5 hours or low for 5 hours.
- Add the gnocchi and cook on low for another 1 hour or on high for 30 minutes. If the soup appears too thick then add a little extra stock or water.
- Serve immediately garnished with grated parmesan and fresh basil leaves.