As a busy mom, there are things that I consider to be lifesavers in the kitchen. Today, I am going to talk about 2 things that are big lifesaver for me when I need to get dinner on the table. Both of these things are utilized in this slow cooker sausage meatball soup.
The Slow Cooker
First life saver is a slow cooker. This is something I definitely cannot live without. When I have a night when we have a million places to go, I can have dinner waiting for us when we get home. Just like the other night, we had swim practice, dance, and haircuts. We were able to arrive home to a nice hot meal already for us.
Fully Cooked Frozen Meatballs
So another life saver is fully cooked frozen meatballs. You just find them on the freezer aisle at your local grocery store. They can definitely help cut down time on dinner prep. Sometimes, it’s less expensive to buy the meatballs already done rather than make them myself from scratch. I use these often in my cooking and my daughter especially loves them and asks for meals where I use them all the time.
You can just simply toss them into a slow-cooker, skillet or oven, heat thoroughly, and within minutes, you can add a warm & flavorful protein to your favorite pasta dish, pizza, soup or sub sandwich.
I was really excited to discover that I can now buy Johnsonville fully cooked meatballs. They are made from pork and are full of flavor. Using these meatballs just adds even more flavor to whatever dish I use them in. They take whatever I am making for dinner up a level on flavor.
So I used them to make this tasty but simple slow cooker soup. See I used 2 of my kitchen life savers in this recipe. I served it up with some cheddar garlic biscuits but homemade bread or bread sticks would also be wonderful!
- 18 Johnsonville Classic Italian Style Meatballs
- 1 (14 1/2 oz) can of beef broth
- 4 cups of water
- 2 (8 oz) cans tomato sauce
- 1 (14.5 oz) can petite diced tomatoes
- 1 cup frozen corn
- 4 potatoes, peeled and diced into 1 inch cubes
- 1/2 lb. baby carrots, quartered
- 2 stalks of celery, diced
- 1/2 onion diced
- 1 Tbsp parsley
- 1 cup pasta
- Add all of the above ingredients EXCEPT for the pasta to the slow cooker. Stir to combine.
- Cover and cook on low for 8 hours or until carrots are tender.
- Add in the pasta and cook for 30 more minutes. Serves 6.
Recipe adapted from Mommy Hates Cooking.
This is a sponsored conversation written by me on behalf of Johnsonville. The opinions and text are all mine.