Italian style chicken meatball stew

There’s something about that first cool day in September that gets me all giddy inside. I love fall and all that the season brings, including all the delicious foods that just go hand in hand with the season. My crockpot definitely gets a lot of use in the fall and winter and I love how simple it is to throw something together in it for dinner. I wanted a hearty stew that would be great on a chilly day and this Italian style chicken meatball stew hit the spot. Everyone in my house loved it and it’s a great low point recipe, 2SP on blue, 3SP on green and just 1SP on purple per 1 cup serving.

Italian style chicken meatball stew
Author: Drizzle
Prep time:  15 mins
Cook time:  6 hours
Total time:  6 hours 15 mins

Serves: 12
 

3SP green.. 2SP blue.. 1SP purple per 1 cup serving
Ingredients
  • FOR THE MEATBALLS
  • 1.5lbs fat free gorund chicken *weighed raw
  • 3 Tbsp bread crumbs
  • 1.5 Tbsp parmedan cheese
  • 1 tsp garlic powder
  • 1 tsp italian seasoning
  • Dash of salt & pepper
  • FOR THE STEW
  • 1- 28oz can diced tomatoes *I used the one with herb & spices
  • 1- 5.5oz can tomato paste
  • 3 cups beef broth
  • 2 cups baby carrots *or diced
  • 3 cups diced potatoes
  • 2 cups diced onion *I used red onion
  • 1 55g package onion soup mix *see picture
  • Dash of salt & pepper
  • 1 tsp dried thyme

Instructions
  1. In a bowl mix together the ground chicken, bread crumbs, parmesan cheese and seasonings. Roll into small meatballs, I got 36 in total.
  2. Lightly brown the meatballs in a large frying pan over medium heat using a little cooking spray in the pan, I only had mine in for about 5 min, just enough to cook around the edges.
  3. Place the meatballs in the bottom of the crockpot, I like to give it a qucik spray with some cooking spray.
  4. Add the can of diced tomatoes then add the potatoes, carrots and onions.
  5. In a measuring cup mix the tomato paste with the beef broth and onion soup mix, this will ensure it all gets mixed well, pour mixture on top of all the veggies, add in the thyme and salt/pepper.
  6. Cook on high for 6 hours or untill carrots and potatoes are soft.
  7. Makes 12- 1 cup servings. This stew will freeze well.

Notes
Smart points- blue- 2 using WW recipe builder
Smart points- green- 3 using WW recipe builder
Smart points- purple- 1 using WW recipe builder
Points plus- 3 using PP calculator
Nutritional info per serving… Calories 154…Fat 2.1g…Sat fat 0.4g…Carbs 18.9g…Fiber 2.2g…Sugar 5.4g…Protein 14.9g using My Fitness Pal.. *Note- this includes all ingredients even zero point foods

3.5.3251

 

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