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Fall in My Crock Pot and Curry Me over (Ww Core)

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“Although I did not submit a recipe for the Category Craze-E contest, the wonderful list of ingredients begged me to cook along with other members. This hearty soup includes an assortment of fall/winter vegetables and small turkey meatballs. This would also work well as a vegetarian meal using two 14 oz cans of chickpeas or one 19 ounce can of the same instead, along with vegetable broth. Curry powders vary immensely in their flavor intensity and spiciness so the measurements here serve as a guide. Use your own preferences to make the decision.”
5hrs 30mins

Ingredients Nutrition


  1. Mix together the onions, garlic, ginger, celery, parsnips, carrots, butternut and potatoes and place in the bottom of the crock pot. Pour in the canned tomatoes and tomato sauce.
  2. Place the broth, curry powder, gaaram masala and cayenne (if using) in a small sauce pan and bring to a light boil. Set aside.
  3. Mix together all of the ingredients for the meatballs together. Form into small 1 inch meatballs. I used a cookie dough scoop to get a uniform size. Place the meatballs in the crock pot in a single layer. If possible -- my cooker is very large so it was easy -- try and have the meatballs not touch.
  4. Pour the warm broth over the meatballs. Cover and cook at high for 4-6 hours. (Yes, you can peek after two hours but let the heat cook the meat first.).
  5. Give the soup a good stir before serving.
  6. Enjoy!
  7. Contest ingredients: celery, carrots, parsnips, butternut, ground turkey, curry powder & oats.

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