Meatball Soup

Meatball Soup

Ingredients:
For the meatballs:
· 1 pound ground beef, lean (90/10)
· ½ pound ground pork
· 1/4 cup bread crumbs
· 3 garlic cloves, minced
· 1 small yellow onion, finely chopped
· 1 egg, beaten
· 1 tablespoon Italian seasoning
· 1 teaspoon black pepper
· 2 tablespoons olive oil
For the soup:
· 4 slices bacon, cut into pieces
· 3 cloves garlic, minced
· 1 medium zucchini, chopped
· 1 medium yellow squash, chopped
· 2 carrots, sliced thin
· 1 small onion, diced fine
· 1 teaspoon oregano
· 1 teaspoon marjoram
· 1 teaspoon garlic powder
· 4 cups chicken broth, low sodium
· 1 can (14.5 ounces) diced tomatoes, no salt added

Directions:
1. In a large bowl, mix together all ingredients for meatballs except for olive oil.
Form into balls about 1 ½ to 2 inches in diameter.
2. Heat olive oil in large skillet over medium heat. Add meatballs and cook until all
sides are browned. Remove meatballs and set aside. Add bacon to pan and sauté for
4-5 minutes. Add garlic and sauté for another 2 minutes.
3. Place bacon and garlic (along with drippings) into slow cooker. Place meatballs on
top.
4. Add in all remaining ingredients. Stir gently to mix.
5. Cover and cook on low setting for 8 hours or on high setting for 5 hours.