Easy Crock Pot Meatball, Vegetable, Pasta Stew

6-8
Servings
5m
Prep Time
5-8h
Cook Time
5h 5m
Ready In


"This is meant to be one of those super easy 'throw together' meals. There is nothing fancy about this dish; but, it's sure good. Other than chopping a few ingredients; I really take advantage of frozen and pantry ingredients. Again, this is meant to be easy. Plus, it makes a HUGE pot; so, perfect for a crowd. I first made this in college - when me and my friends stayed at a small cabin to go snow skiing. We literally had a mini microwave, 1 burner; and, a toaster. But, we had electricity and a crock pot; and, I was cooking for 8. So, this was the result. Today, I still use the very same recipe."

Original recipe yields 6-8 servings
OK
  • FOR VEGETABLES AND BROTH
  • Garnish

Nutritional

  • Serving Size: 1 (706 g)
  • Calories 464.8
  • Total Fat - 12.1 g
  • Saturated Fat - 4.3 g
  • Cholesterol - 26.6 mg
  • Sodium - 1472.2 mg
  • Total Carbohydrate - 70.8 g
  • Dietary Fiber - 13.6 g
  • Sugars - 13.3 g
  • Protein - 21.4 g
  • Calcium - 313 mg
  • Iron - 4 mg
  • Vitamin C - 44.1 mg
  • Thiamin - 0.5 mg

Step 1

*Note: Seasoning Blend - It's a mix of onions, celery, red and green bell pepper. The ratio if 1/3 onions; 2/3 celery and peppers. You can always make your own seasoning blend; if you can find it at the store. Baby Carrots - Those are those snack carrots which are very popular. You can cut them in half if they are large; but, I tend to just pick out the smaller ones. They seem to cook just as well.

Step 2

Crock Pot ... Add the canned tomatoes, tomato paste, 4 cups broth, worcestershire sauce, dried seasoning, and a pinch of salt and pepper to the crock pot; and, mix until combined. Then, add the seasoning blend, garlic, jalapeno, carrots, meatballs; and, mix again, just until combined.

Step 3

Cook ... Cover and cook. Important to remember; that all crock pots cook differently. And, the newer ones tend to cook hotter; so, just take that into consideration. This is based on my larger oval crock pot.

Step 4

High Temp - Cook 3 1/2 hours. Then, add the mushrooms, zucchini, re-season with salt and pepper; and, toss to combine - cook another hour. Finish by adding the peas, corn, and green beans; and, cook another 30 minutes. Always re-season as you go. TOTAL TIME: 5 hrs

Step 5

Low Temp - Cook 5 1/2 hours. Then, add the mushrooms, zucchini, re-season with salt and pepper; and, toss to combine - cook another 1 1/2 hours. Finish by adding the peas, corn, and green beans; and, cook another 30-45 minutes. Always re-season as you go. TOTAL TIME: 7 1/2-8 hours.

Step 6

Finish ... I like a bit of sauce to my stew; so, I always add more broth. That is what that extra broth is for. That is just my preference. You don't have to add it, if you don't want. Add the extra broth if you want; and fresh parsley - and, stir to combine.

Step 7

Pasta ... As the stew cooks; cook the pasta according to package directions in plenty of salted water. Drain, and set to the side. You can easily do this ahead of time.

Step 8

Serve and ENJOY! ... Add the cooked pasta to the bottom of the bowl; then, top with the stew. Garnish with plenty of grated parmesan cheese. On the side; a crisp iceberg wedge and garlic bread would be perfect.

Tips & Variations


No special items needed.

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