Ingredients
- 1 dozen Italian Meatballs, click here for Italian Meatball recipe
- 1 tablespoon olive oil
- 2 carrots, peeled, chopped
- 2 stalks celery, coarsely chopped
- 1 red bell pepper, cored and seeded, diced
- 1 zucchini, coarsely chopped
- 1 (14.5 ounce) can fire roasted tomatoes with liquid
- 1 (15 ounce) can cannellini beans, drained
- 2 cloves garlic, diced
- 1 teaspoon dried oregano
- 2 tablespoons freshly chopped basil or 2 teaspoons dried basil
- 1/4 teaspoon crushed red pepper flakes
- 1/2 teaspoon black pepper
- Kosher or sea salt to taste
- 2 cups chicken broth, fat free, low sodium
- 1/2 cup whole wheat orzo (optional whole wheat couscous or pre-rinsed quinoa)
Directions
Choose a large skillet, add oil and put it over medium heat. Then, cook meatballs until both sides brown in about 16 minutes. While cooking meatballs, add other ingredients to the slow cooker apart from orzo. Stir well to combine and add browned meatballs; cook covered about 8 hours on low. Add orzo at the last 15 minutes of cooking time, set slow cooker to high and cook between 10 to 15 minutes or until pasta is all tender. To be served in bowls sprinkled with parmesan cheese.
Nutritional information
TIP: Cut calories and Weight Watcher Points by eating only one meatball. One Meatball per serving = 215 calories, Previous Points 4, Points Plus 7
Yields: 6 servings | Serving size: 1 cup stew with 2 meatballs | SmartPoints: 10
Calories: 351 | Total Fat: 7 g | Saturated Fat: 2 g | Trans Fats: 0 g | Cholesterol: 46 mg | Sodium: 622 mg | Carbohydrates: 54 g | Dietary fiber: 11 g | Sugars: 6 g | Protein: 21 g |