Ingredients

The following ingredients have 4 Servings
  • 3 tablespoons olive oil
  • 3 leeks (sliced)
  • 3 medium carrots (chopped)
  • 4 cups vegetable broth
  • 3 green onions, chopped
  • ½ teaspoon dried oregano
  • ½ teaspoon dried thyme leaves
  • ½ teaspoon dried sage
  • ½ teaspoon dried rosemary leaves
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 5 thyme sprigs
  • 12 ounces baby potatoes
  • about 20 frozen pre-cooked meatballs (defrosted)

Instruction

  • Heat oil in skillet, add sliced leeks, and cook until leeks are wilted and starting to brown, about 10 minutes. Add carrot to the pan, and sauté 5 minutes. Stir in 1 cup broth, scraping pan to loosen any browned bits. Add leek mixture and remaining 3 cups broth, chopped green onions, dried herbs, salt, pepper, and thyme sprigs to slow cooker. Cover and cook on LOW for 2 hours.
  • Add potatoes; cover and cook on LOW for 2 more hours or until potatoes are tender.
  • Add meatballs to slow cooker and heat until warm. Serve, garnished with additional fresh thyme and a drizzle of olive oil, if desired.