Don't skip cooking the onions for the meatballs. This step softens the onions so they more easily add their sweet flavor to the meatball mixture. Best part? This slow-cooker meatball soup only requires 25 minutes of hands-on time.
Nutrition per serving may change if servings are adjusted.
1 tablespoon olive oil
2 cups chopped yellow onions (from 1 onion)
5 garlic cloves, minced (about 5 teaspoons)
1½ teaspoons kosher salt
½ teaspoon black pepper
4 cups unsalted chicken stock
1 cup chopped carrots (from 1 carrot)
1 cup chopped zucchini (from 1 zucchini)
4 ounces green beans, trimmed and cut into 1½-inch pieces (about 1 cup)
½ cup thinly sliced celery (from 1 celery stalk)
1 (14.5 ounce) can no-salt-added diced tomatoes
1 pound ground chicken
⅓ cup whole-wheat panko (Japanese-style bread crumbs)
2½ tablespoons chopped fresh flat-leaf parsley
2 teaspoons chopped fresh oregano
Heat the oil in a large nonstick skillet over medium-high. Add the onions, garlic, salt, and pepper to the skillet; cook, stirring often, until softened, about 6 minutes. Remove ½ cup of the cooked onion mixture, and place in a medium bowl; set aside. Transfer the remaining onion mixture to a 5- to 6-quart slow cooker. Stir the stock, carrots, zucchini, green beans, celery, and tomatoes into the slow cooker.
Add the chicken, panko, ½ tablespoon of the parsley, and 1 teaspoon of the oregano to the reserved ½ cup onion mixture in the bowl; stir gently with a fork to combine. Shape the chicken mixture into 18 (1¼-inch) meatballs. Carefully submerge the meatballs into the chicken stock mixture in the slow cooker without stirring. Cover and cook on HIGH until the meatballs are done and the vegetables are tender, about 2 hours and 30 minutes. Stir in the remaining 2 tablespoons parsley and 1 teaspoon oregano. Ladle the soup into bowls, and serve hot.
Multicooker Directions: In Step 1, transfer the remaining onion mixture to the inner pot of a 6-quart multicooker. Stir the stock, carrots, zucchini, green beans, celery, and tomatoes into the pot. In Step 2, carefully submerge the meatballs in the chicken stock mixture in the pot without stirring. Lock the lid; turn Pressure Valve to "Venting." Cook on SLOW COOK [More] until the meatballs are done and the vegetables are tender, about 3 hours. Finish Step 2.