The title says it all - it really doesn't get any easier than this.
Winter seems to have finally arrived in Iowa. It is somewhere under 20 degrees and very windy. We, of course, chose to go out this afternoon to sell Girl Scout cookies in the neighborhood. We hit 5 houses, pulling our little red wagon loaded with cookies, and then came home to warm up in front of the fireplace. Soup or stew really sounds really good for supper and this one is a snap to put together.
This one is another slow cooker recipe that comes from my new favorite cookbook. The original recipe only called for one can of beans but we like beans in our chili (and we don't claim to be Texans) so I often put 2 or 3 cans in. The kids like the chili best when we have it over baked potatoes, topped with grated cheese, chopped green onions and a smidgen of sour cream.
Easy Taco Chili
Slow Cooker Revolution
2 cups onions -- chopped
1 package taco seasoning mix
2 tablespoons tomato paste
2 tablespoons canola oil
6 whole garlic cloves -- minced
15 ounces canned black beans
16 ounces canned kidney beans
15 ounces tomato sauce
14 1/2 ounces diced tomatoes
1 tablespoon brown sugar
1 slice white bread
2 tablespoons 2% milk
1 pound ground beef, 93%
1 1/2 cups frozen corn
Microwave onions, taco seasoning, tomato paste, oil and garlic in bowl, stirring occasionally until onions are softened, about 5 minutes. Transfer to slow cooker.
Stir beans, tomato sauce, diced tomatoes (with juice) and sugar into slow cooker.
Mash bread and milk into a paste with a fork. Mix in ground beef and 1/4 teasponn black pepper using hands. Stir beef mixture into sow cooker, breaking up any large pieces. Cover and cook until beef is tender, 6-8 hours on low.
Let chili settle for 5 minutes and then skim the fat off the top with a large spoon. Stir in corn and let it set until heated through, about 5 minutes. Season with salt and pepper.
Showing posts with label Slow Cooker. Show all posts
Showing posts with label Slow Cooker. Show all posts
Saturday, February 11, 2012
Sunday, January 22, 2012
Sloppy Joes
Perhaps one of the best purchases, or worst depending upon how you look at it, was a freezer for the garage. When we moved into our house we had a pathetic looking, very skinny, side by side refrigerator. The freezer side was so skinny, David had a hard time getting his beloved frozen pizzas to fit in there (single serving ones too). When we remodeled the kitchen, we went with a French door model with the freezer on the bottom. A step up but honestly, as someone who relies heavily on being able to pull meals out of the freezer for the weekdays, it still wasn't enough.
Enter the Freezerator. David had been coveting this thing from afar for years. It is actually listed as a garage appliance as it is made specifically for the garage. The top compartment can be either a refrigerator or a freezer and it boasts a heater so if you do use it as a refrigerator, the contents won't freeze during the Iowa winters. He finally went ahead and made the purchase when he heard that they were being discontinued. Best. Purchase. Ever.
I went through a spell this Fall where I really wasn't cooking anything. I was in a cooking funk. I'd go to the store, buy meat, end up not cooking in and into the freezer it would go. It got pretty bad around Christmas when I had to convert the top part of said freezer from a refrigerator, because I didn't have room to store my Christmas cookies. Part of my quest since the beginning of the year has been to cook exclusively from the freezer. All I've been buying from the grocery store is fresh fruit and vegetables and milk. It's actually been nice to have $40ish grocery bills for a family of 4!
I pulled a 3 pound package of ground beef out of the freezer on Friday. Honestly, I have no idea why I purchased a 3 pound package in the first place, but I do know that part of it will be used for a batch of Sloppy Joes. This is another recipe that come from the cookbook that helped my love my Slow Cooker, The Slow Cooker Revolution.
We really enjoyed this recipe. Making a panade out of the milk and bread really helps to keep the ground beef soft, especially since I lean towards leaner ground beef that what the recipe calls for. While there is some prep work involved, I love the fact that I can toss this in the crockpot for 6 - 8 hours and not be tied to the kitchen. Chop, brown, dump and then be free to referee the arguments all day. Or maybe catch up on my reading since I upped my Goodreads challenge this year.
Sloppy Joes
Yield: 12 1/2-cup servings
2 slices white bread
1/4 cup whole milk
2 pounds ground beef, 93%
1 tablespoon canola oil
2 small onions -- minced
1 teaspoon chili powder
4 whole garlic cloves -- minced
15 ounces tomato sauce
1 cup ketchup
2 teaspoons brown sugar
1/2 teaspoon hot sauce
Mash bread and milk into a paste in large bowl using a fork. Mix in ground beef, 1/2 teaspoon salt and 1/2 teaspoon pepper using hands.
Heat oil in 12-inch skillet over medium high heat until shimmering. Add onions, garlic and chili powder and cook until onions are softened and lightly browned, 8 to 10 minutes.
Stir in beef mixture, 1 pound at a time and cook, breaking up any large pieces until no longer pink, about 3 minutes. Stir in 1 cup tomato sauce, scraping up any browned bits; transfer to slow cooker.
Stir remaining tomato sauce, ketchup, sugar and hot sauce into slow cooker. Cover and cook until beef is tender, 6 to 8 hours on low or 3 to 5 hours on high.
Let meat mixture settle for 5 minutes, then remove fat from the surface using a large spoon. Break up any remaining large pieces of beef with spoon. Season with salt and pepper to taste. Spoon mixture onto buns and serve.
Enter the Freezerator. David had been coveting this thing from afar for years. It is actually listed as a garage appliance as it is made specifically for the garage. The top compartment can be either a refrigerator or a freezer and it boasts a heater so if you do use it as a refrigerator, the contents won't freeze during the Iowa winters. He finally went ahead and made the purchase when he heard that they were being discontinued. Best. Purchase. Ever.
I went through a spell this Fall where I really wasn't cooking anything. I was in a cooking funk. I'd go to the store, buy meat, end up not cooking in and into the freezer it would go. It got pretty bad around Christmas when I had to convert the top part of said freezer from a refrigerator, because I didn't have room to store my Christmas cookies. Part of my quest since the beginning of the year has been to cook exclusively from the freezer. All I've been buying from the grocery store is fresh fruit and vegetables and milk. It's actually been nice to have $40ish grocery bills for a family of 4!
I pulled a 3 pound package of ground beef out of the freezer on Friday. Honestly, I have no idea why I purchased a 3 pound package in the first place, but I do know that part of it will be used for a batch of Sloppy Joes. This is another recipe that come from the cookbook that helped my love my Slow Cooker, The Slow Cooker Revolution.
We really enjoyed this recipe. Making a panade out of the milk and bread really helps to keep the ground beef soft, especially since I lean towards leaner ground beef that what the recipe calls for. While there is some prep work involved, I love the fact that I can toss this in the crockpot for 6 - 8 hours and not be tied to the kitchen. Chop, brown, dump and then be free to referee the arguments all day. Or maybe catch up on my reading since I upped my Goodreads challenge this year.
Sloppy Joes
Yield: 12 1/2-cup servings
2 slices white bread
1/4 cup whole milk
2 pounds ground beef, 93%
1 tablespoon canola oil
2 small onions -- minced
1 teaspoon chili powder
4 whole garlic cloves -- minced
15 ounces tomato sauce
1 cup ketchup
2 teaspoons brown sugar
1/2 teaspoon hot sauce
Mash bread and milk into a paste in large bowl using a fork. Mix in ground beef, 1/2 teaspoon salt and 1/2 teaspoon pepper using hands.
Heat oil in 12-inch skillet over medium high heat until shimmering. Add onions, garlic and chili powder and cook until onions are softened and lightly browned, 8 to 10 minutes.
Stir in beef mixture, 1 pound at a time and cook, breaking up any large pieces until no longer pink, about 3 minutes. Stir in 1 cup tomato sauce, scraping up any browned bits; transfer to slow cooker.
Stir remaining tomato sauce, ketchup, sugar and hot sauce into slow cooker. Cover and cook until beef is tender, 6 to 8 hours on low or 3 to 5 hours on high.
Let meat mixture settle for 5 minutes, then remove fat from the surface using a large spoon. Break up any remaining large pieces of beef with spoon. Season with salt and pepper to taste. Spoon mixture onto buns and serve.
Wednesday, November 16, 2011
Shredded Barbecue Chicken
Everyone in this house has their likes and dislikes but I know that there is one thing I can make that will make everyone at the table happy - barbecue. Summer is long behind us and the grill has been covered up and, I am sure, our resident chick-a-munk family has moved back in.
This is another one that is quick and easy to throw together from my new favorite cookbook. I actually threw this one in when I got home from work and cooked it the four hours. I stored the meat and the liquid separate in the refrigerator so the next night I could easy get the fat off the top. Reheated the whole thing in a saucepan with some extra sauce. I wouldn't say it was too hot, but the kids did have an extra cup of milk with their supper that night.
Shredded Barbecue Chicken
Slow Cooker Revolution
1 1/2 pounds boneless skinless chicken breast halves
1 1/2 pounds boneless skinless chicken thighs
1 1/2 cups barbecue sauce
2 teaspoons chili powder
1 teaspoon paprika
1/4 teaspoon cayenne pepper
Mix chili powder, paprika, cayenne pepper, 1/2 teaspoon salt and 1/4 teaspoon pepper together. Rub over chicken. Place in slow cooker. Pour 1/2 cup of barbecue sauce over chicken and toss to coat. Cover and cook on low until chicken is tender, 4 to 6 hours.
Transfer chicken to bowl, let cool slightly and shred into bite-sized peices. Cover to keep warm. Let braising liquid settle for 5 minutes, then remove fat from surface using a large spoon.
Warm remaining barbecue sauce. Toss shredded chicken with hot barbecue sauce and 1 cup braising liquid. Add more liquid as needed to keep meat moist.
Per Serving: 144 Calories; 3g Fat (21.3% calories from fat); 24g Protein; 4g Carbohydrate; 1g Dietary Fiber
This is another one that is quick and easy to throw together from my new favorite cookbook. I actually threw this one in when I got home from work and cooked it the four hours. I stored the meat and the liquid separate in the refrigerator so the next night I could easy get the fat off the top. Reheated the whole thing in a saucepan with some extra sauce. I wouldn't say it was too hot, but the kids did have an extra cup of milk with their supper that night.
Shredded Barbecue Chicken
Slow Cooker Revolution
1 1/2 pounds boneless skinless chicken breast halves
1 1/2 pounds boneless skinless chicken thighs
1 1/2 cups barbecue sauce
2 teaspoons chili powder
1 teaspoon paprika
1/4 teaspoon cayenne pepper
Mix chili powder, paprika, cayenne pepper, 1/2 teaspoon salt and 1/4 teaspoon pepper together. Rub over chicken. Place in slow cooker. Pour 1/2 cup of barbecue sauce over chicken and toss to coat. Cover and cook on low until chicken is tender, 4 to 6 hours.
Transfer chicken to bowl, let cool slightly and shred into bite-sized peices. Cover to keep warm. Let braising liquid settle for 5 minutes, then remove fat from surface using a large spoon.
Warm remaining barbecue sauce. Toss shredded chicken with hot barbecue sauce and 1 cup braising liquid. Add more liquid as needed to keep meat moist.
Per Serving: 144 Calories; 3g Fat (21.3% calories from fat); 24g Protein; 4g Carbohydrate; 1g Dietary Fiber
Monday, November 14, 2011
Pork Loin with Cranberries and Orange
Weekends around here have been pretty busy. There always seems to be someplace to go, something that needs to be cleaned or something that needs to be organized.
This past weekend I am spent my time dragging out the warmer blankets and down comforters, washing all the summer stuff and putting it away. I also have a pile of sweaters that whisper "wash me" every time I walk by, but I am trying my best to ignore them. One thing at a time...
When I was growing up we went to one grandmother or another for Sunday dinner. Sunday dinner at my mom's mom meant Italian. Sunday dinner at my babci's house usually meant a roast of some sort. Didn't matter which house we went to - Sunday dinner was always an all-day affair that someone started cooking early Sunday morning.
Admittedly there are times that I would like to be able to spend a good chunk of my day cooking, but those days are few and far between (although Thanksgiving is right around the corner). I do like to have a bigger meal on Sunday for dinner like I did growing up, but I can't spend every Sunday in the kitchen.
This pork loin recipe is another one from Slow Cooker Revolution. I put this in the slow cooker late morning and by dinner it was done. I just so happen to have an over abundance of cranberries in the freezer, so for the sauce I made the one on the back of the Ocean Spray bag, substitiuting orange juice for the water. The pork was so tender even the little guy was able to cut it with his fork. I think I also passed on my love of cranberries to one of my kids - he was putting the sauce from the roast all over his rice and carrots as well.
Pork Loin with Cranberries and Orange
4 pounds pork loin, lean, boneless
1 tablespoon vegetable oil
14 ounces cranberry sauce
1/2 cup dried cranberries
1/2 cup orange juice
3 strips orange zest -- trimmed of white pith
1/8 teaspoon ground cinnamon
Dry pork with paper towels and season with salt and pepper. Heat oil in a large skillet over medium-high heat. Brown pork on all sides, 7 to 10 minutes.
Stir cranberry sauce, dried cranberries, orange juice, orange zest and cinnamon into slow cooker. Nestle browned pork into slow cooker. Cover and cook until pork is tender and registers 140-145 degrees on thermometer, about 4 hours on low.
Transfer pork to cutting board, tent loosely with aluminum foil and let rest for 10 minutes. Let braising liquid settle for 5 minutes then remove fat from surface using a large spoon. Discard orange zest. Transfer braising liquid to saucepan and simmer until reduced to 2 cups, about 12 minutes. Season with salt and pepper to taste.
Slice pork into 1/2-inch thick slices and arrange on serving platter. Spoon 1 cup sauce over meat and serve with remaining sauce.
This past weekend I am spent my time dragging out the warmer blankets and down comforters, washing all the summer stuff and putting it away. I also have a pile of sweaters that whisper "wash me" every time I walk by, but I am trying my best to ignore them. One thing at a time...
When I was growing up we went to one grandmother or another for Sunday dinner. Sunday dinner at my mom's mom meant Italian. Sunday dinner at my babci's house usually meant a roast of some sort. Didn't matter which house we went to - Sunday dinner was always an all-day affair that someone started cooking early Sunday morning.
Admittedly there are times that I would like to be able to spend a good chunk of my day cooking, but those days are few and far between (although Thanksgiving is right around the corner). I do like to have a bigger meal on Sunday for dinner like I did growing up, but I can't spend every Sunday in the kitchen.
This pork loin recipe is another one from Slow Cooker Revolution. I put this in the slow cooker late morning and by dinner it was done. I just so happen to have an over abundance of cranberries in the freezer, so for the sauce I made the one on the back of the Ocean Spray bag, substitiuting orange juice for the water. The pork was so tender even the little guy was able to cut it with his fork. I think I also passed on my love of cranberries to one of my kids - he was putting the sauce from the roast all over his rice and carrots as well.
Pork Loin with Cranberries and Orange
4 pounds pork loin, lean, boneless
1 tablespoon vegetable oil
14 ounces cranberry sauce
1/2 cup dried cranberries
1/2 cup orange juice
3 strips orange zest -- trimmed of white pith
1/8 teaspoon ground cinnamon
Dry pork with paper towels and season with salt and pepper. Heat oil in a large skillet over medium-high heat. Brown pork on all sides, 7 to 10 minutes.
Stir cranberry sauce, dried cranberries, orange juice, orange zest and cinnamon into slow cooker. Nestle browned pork into slow cooker. Cover and cook until pork is tender and registers 140-145 degrees on thermometer, about 4 hours on low.
Transfer pork to cutting board, tent loosely with aluminum foil and let rest for 10 minutes. Let braising liquid settle for 5 minutes then remove fat from surface using a large spoon. Discard orange zest. Transfer braising liquid to saucepan and simmer until reduced to 2 cups, about 12 minutes. Season with salt and pepper to taste.
Slice pork into 1/2-inch thick slices and arrange on serving platter. Spoon 1 cup sauce over meat and serve with remaining sauce.
Friday, October 7, 2011
Black Bean Soup
In our house, this is known as a 'Maria recipe', as in, nobody but Maria will eat it. I don't make as many of these kinds of recipes as I used to.
I like Panera's black bean soup, but the last couple of times I got it I thought that the cumin was very overpowering. This recipe is also from Slow Cooker Revolution and it is as close to an 'open and dump' recipe as this cookbook gets. Nothing too involved though. I cut up the onions and garlic the night before so all I had to do was microwave and dump in the next morning.
The original recipe called for a ham hock but I had a ham bone in the freezer from Easter (or maybe Christmas) and I figured I should use it before the next one gets tossed in. I used the new Chili 3000 spice mixture I got from Penzey's since I knew it had some more spice to it than regular chili powder. I added more carrots and celery than what was called for and checked the beans after 9 hours of cooking - perfect! Cookbook recommends serving with chopped red onion and sour cream.
Black Bean Soup
Yield: 11 1-cup servings
3 whole onions -- minced
6 whole garlic cloves -- minced
2 tablespoons vegetable oil
2 tablespoons chili powder
3 cups chicken broth
3 cups water
1 pound dried black beans
3 stalks celery -- minced
2 whole carrots -- minced
2 whole bay leaves
1 whole ham bones
2 tablespoons fresh cilantro
Microwave onions, garlic, oil and chili powder in a bowl, stirring occasionally, until onions are softened, about 5 minutes. Transfer to slow cooker.
Stir water, broth, beans, celery, carrots and bay leaves into slow cooker. Nestle ham bone in. Cover and cook until beans are tender, 9 to 11 hours on low or 5 to 7 hours on high.
Transfer ham bone to cutting board, let cool slightly and shred meat into bite-sized pieces, discarding bone. Let soup settle for 5 minutes and then remove fat from the surface using a slotted spoon. Discard bay leaves.
Transfer 1 cup of beans to a bowl and mash with a potato masher. Stir shredded ham and mashed beans back into soup and let sit until heated through, about 5 minutes. Stir in cilantro and season with salt and pepper to taste.
Per Serving (excluding unknown items): 223 Calories; 5g Fat; 13g Protein; 32g Carbohydrate; 8g Dietary Fiber
I like Panera's black bean soup, but the last couple of times I got it I thought that the cumin was very overpowering. This recipe is also from Slow Cooker Revolution and it is as close to an 'open and dump' recipe as this cookbook gets. Nothing too involved though. I cut up the onions and garlic the night before so all I had to do was microwave and dump in the next morning.
The original recipe called for a ham hock but I had a ham bone in the freezer from Easter (or maybe Christmas) and I figured I should use it before the next one gets tossed in. I used the new Chili 3000 spice mixture I got from Penzey's since I knew it had some more spice to it than regular chili powder. I added more carrots and celery than what was called for and checked the beans after 9 hours of cooking - perfect! Cookbook recommends serving with chopped red onion and sour cream.
Black Bean Soup
Yield: 11 1-cup servings
3 whole onions -- minced
6 whole garlic cloves -- minced
2 tablespoons vegetable oil
2 tablespoons chili powder
3 cups chicken broth
3 cups water
1 pound dried black beans
3 stalks celery -- minced
2 whole carrots -- minced
2 whole bay leaves
1 whole ham bones
2 tablespoons fresh cilantro
Microwave onions, garlic, oil and chili powder in a bowl, stirring occasionally, until onions are softened, about 5 minutes. Transfer to slow cooker.
Stir water, broth, beans, celery, carrots and bay leaves into slow cooker. Nestle ham bone in. Cover and cook until beans are tender, 9 to 11 hours on low or 5 to 7 hours on high.
Transfer ham bone to cutting board, let cool slightly and shred meat into bite-sized pieces, discarding bone. Let soup settle for 5 minutes and then remove fat from the surface using a slotted spoon. Discard bay leaves.
Transfer 1 cup of beans to a bowl and mash with a potato masher. Stir shredded ham and mashed beans back into soup and let sit until heated through, about 5 minutes. Stir in cilantro and season with salt and pepper to taste.
Per Serving (excluding unknown items): 223 Calories; 5g Fat; 13g Protein; 32g Carbohydrate; 8g Dietary Fiber
Wednesday, October 5, 2011
Italian Meatball Soup
I am working hard these days to establish a harmonious relationship with my slow cooker. In the past I have tried recipes that people have raved about, only to be disappointed in the watery, usually overcooked mess that awaited me. It would just be so nice to have a nice, hot and GOOD meal waiting for me when I come home from work.
Cook's Illustrated is one of my favorite magazines. I find the man himself to be a little pretentious, so I can't watch the episodes of America's Test Kitchen on the weekend. I will freely admit that their dedication in trying 50 different lemon meringue pie recipes have saved me the trouble of trying to find what I think to be THE ultimate recipe. Rarely have one of their recipes steered me wrong.
This year they came out with a first for them - a slow cooker cookbook titled Slow Cooker Revolution. I admit it, I was sucked in by the title: One Test Kitchen. 30 Slow Cookers. 200 Amazing Recipes. I'm thinking if you have 30 slow cookers lined up to test out the same recipe, then perhaps I can put my trust in the results.
Madeleine is a fan of Italian Wedding Soup so when I saw the recipe in the book I decided to give it a try. Now, I've tried the 'open a can and dump in' type recipes and have been disappointed in the past. I was willing to throw a little more effort into it so the meal wouldn't get pushed to the back of the refrigerator and then eventually thrown out. This recipe didn't take any less time to throw together than a normal soup recipe but the bonus was I was able to leave the house while it cooked.
The original recipe called for meatloaf mix and kale. I used ground beef since it is easier to find and spinach instead of the kale to make it more kid friendly. It really came out very good and I never would have guessed it came from a slow cooker. Even better, both kids cleaned their bowls. You can't beat that kind of recommendation!
Italian Meatball Soup
Slow Cooker Revolution
2 slices white bread
1/2 cup milk
1 pound ground beef, 93%
1/2 cup Parmesan cheese -- grated
3 tablespoons minced parsley
1 whole egg yolk
6 cloves garlic -- minced
1/2 teaspoon dried oregano
1 whole onion -- minced
1 tablespoon olive oil
1/4 teaspoon red pepper flakes
8 cups chicken broth
5 ounces spinach leaf, whole -- chopped
6 ounces orzo
Mash bread and milk into paste in a large bowl using a fork. Mix in ground beef, Parmesan, parsley, egg yolk, 3 garlic cloves, oregano, 3/4 teaspoon salt and 1/2 teaspoon pepper using hands. Pinch off and roll into tablespoon sized meatballs (about 30 - 35 total).
Microwave meatballs on plate until fat renders and meatballs are firm, 3 to 5 minutes. Pour off fat and transfer meatballs to slow cooker.
Microwave onions, remaining garlic cloves, oil and red pepper flakes in bowl, stirring occasionally, until softened, about 5 minutes. Transfer to slow cooker.
Add broth, cover and cook until meatballs are tender, about 4-6 hours on low.
Let soup settle for 5 minutes and then remove fat from surface using a large spoon, Stir in orzo, cover and cook on high until tender, 20 - 30 minutes. Add spinach to wilt. Season with salt and pepper to taste and serve with additional Parmesan.
Per Serving (excluding unknown items): 229 Calories; 8g Fat (33.3% calories from fat); 19g Protein; 19g Carbohydrate; 1g Dietary Fiber
Cook's Illustrated is one of my favorite magazines. I find the man himself to be a little pretentious, so I can't watch the episodes of America's Test Kitchen on the weekend. I will freely admit that their dedication in trying 50 different lemon meringue pie recipes have saved me the trouble of trying to find what I think to be THE ultimate recipe. Rarely have one of their recipes steered me wrong.
This year they came out with a first for them - a slow cooker cookbook titled Slow Cooker Revolution. I admit it, I was sucked in by the title: One Test Kitchen. 30 Slow Cookers. 200 Amazing Recipes. I'm thinking if you have 30 slow cookers lined up to test out the same recipe, then perhaps I can put my trust in the results.
Madeleine is a fan of Italian Wedding Soup so when I saw the recipe in the book I decided to give it a try. Now, I've tried the 'open a can and dump in' type recipes and have been disappointed in the past. I was willing to throw a little more effort into it so the meal wouldn't get pushed to the back of the refrigerator and then eventually thrown out. This recipe didn't take any less time to throw together than a normal soup recipe but the bonus was I was able to leave the house while it cooked.
The original recipe called for meatloaf mix and kale. I used ground beef since it is easier to find and spinach instead of the kale to make it more kid friendly. It really came out very good and I never would have guessed it came from a slow cooker. Even better, both kids cleaned their bowls. You can't beat that kind of recommendation!
Italian Meatball Soup
Slow Cooker Revolution
2 slices white bread
1/2 cup milk
1 pound ground beef, 93%
1/2 cup Parmesan cheese -- grated
3 tablespoons minced parsley
1 whole egg yolk
6 cloves garlic -- minced
1/2 teaspoon dried oregano
1 whole onion -- minced
1 tablespoon olive oil
1/4 teaspoon red pepper flakes
8 cups chicken broth
5 ounces spinach leaf, whole -- chopped
6 ounces orzo
Mash bread and milk into paste in a large bowl using a fork. Mix in ground beef, Parmesan, parsley, egg yolk, 3 garlic cloves, oregano, 3/4 teaspoon salt and 1/2 teaspoon pepper using hands. Pinch off and roll into tablespoon sized meatballs (about 30 - 35 total).
Microwave meatballs on plate until fat renders and meatballs are firm, 3 to 5 minutes. Pour off fat and transfer meatballs to slow cooker.
Microwave onions, remaining garlic cloves, oil and red pepper flakes in bowl, stirring occasionally, until softened, about 5 minutes. Transfer to slow cooker.
Add broth, cover and cook until meatballs are tender, about 4-6 hours on low.
Let soup settle for 5 minutes and then remove fat from surface using a large spoon, Stir in orzo, cover and cook on high until tender, 20 - 30 minutes. Add spinach to wilt. Season with salt and pepper to taste and serve with additional Parmesan.
Per Serving (excluding unknown items): 229 Calories; 8g Fat (33.3% calories from fat); 19g Protein; 19g Carbohydrate; 1g Dietary Fiber
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