Meatball Mushroom Soup (slowcooker)

Community Leader
Registered: 10-08-2002
Meatball Mushroom Soup (slowcooker)
8
Thu, 12-30-2004 - 8:32pm

I made this today.  It looks really good!


1/2 lb ground turkey
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp black powder
1 large egg (I used egg substitute)
1 tbsp olive oil
1 cup carrots
2 cloves garlic
2 cups fresh mushrooms, sliced
10 3/4 oz can of low fat or fat free low sodium beef broth
10 3/4 oz can of 98% fat free cream of mushroom soup
2 tbsp tomato paste
Parmesan cheese and/or parsley for garnish


1.  In a small bowl, mix together ground turkey and seasonings.  Add egg, stirring until well blended.  Form into small meatballs.


2.  Heat olive oil in skillet and brown meatballs.  Drain well.


3.  Transfer meatballs to slow cooker.  Add remaining ingredients, except parmesan and parsley.


4.  Cover and cook on low 6-8 hours or on high 3-4 hours.


I actually used green beans and zucchini instead of carrots and mushrooms.  I hope it's good!


Edited to add this recipe came from the Fix It and Forget It Lightly cookbook.


Kristin




                                                              



 


"Life should NOT be a journey to the grave with the intention of arriving safely in an attractive and well preserved body, but rather to skid in sideways, totally worn out and screaming "WOO HOO what a ride!"


 


                          




Edited 12/31/2004 10:08 am ET ET by cinderkitty77

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iVillage Member
Registered: 09-14-2004
Thu, 01-20-2005 - 8:43am
This recipe looks great . . . I'm trying to expand beyond split pea soup and chili which I have everyday for lunch. Is there a problem with the canned mushroom soup???
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iVillage Member
Registered: 04-01-2004
Thu, 01-20-2005 - 9:04am

Here's a recent Q & A on this topic from the online nutritionist:


Q:

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iVillage Member
Registered: 09-14-2004
Thu, 01-20-2005 - 9:29am
This is so frustrating! I can't have evaporated skim milk because I'm lactose intolerant. I really need some other options that I can cook and then bring into work for the week and this looked like a good prospect, except for the mushroom soup, I'm not sure what to do . . .
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iVillage Member
Registered: 04-01-2004
Thu, 01-20-2005 - 11:04am

Have you looked through the soup threads?

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iVillage Member
Registered: 09-14-2004
Thu, 01-20-2005 - 11:22am
Thank you! I appreciate all the soups. I just get frustrated with the lactose intolerance because it makes it very difficult to get in my dairy servings and I am often unable to make a lot of the recipes. I think the mushroom turkey soup looks too good to pass up so I'm just going to alter it a bit and omit the canned mushroom soup and add in some Lactaid skim milk. I'm hoping it works!
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iVillage Member
Registered: 04-01-2004
Thu, 01-20-2005 - 12:05pm
Good Luck with it.
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Community Leader
Registered: 10-08-2002
Thu, 01-20-2005 - 1:00pm

After

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iVillage Member
Registered: 04-01-2004
Thu, 01-20-2005 - 1:23pm

Here's a substitute for cream of mushroom soup:



INGREDIENTS:

  • 1 pound fresh mushrooms
  • 2 tablespoons Smart Balance
  • 4 green onions, thinly sliced
  • 3 cloves garlic, chopped
  • 1 teaspoon chopped fresh thyme
  • 2 tablespoons cornstarch (in phase 2 you may use whole wheat flour)
  • 4 cups vegetable broth
  • 1 cup evaporated skim milk
  • salt and pepper to taste




DIRECTIONS:

  1. Thinly slice the mushroom caps, discarding the stalks.
  2. Melt the butter in a heavy-based pan and cook the spring onion, garlic and lemon thyme, stirring, for 1 minute, or until the garlic is golden. Add the mushroom and salt and white pepper. Cook for 3-4 minutes, or until the mushroom just softens. Add
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