I feel like my mind is being pulled in two directions. Now that I’m home from work, I’m trying to work on this blog—while also constantly keeping an eye on my sparkly new Christmas tree.
Yes, it’s Halloween. And yes, my Christmas stuff is up. I’m a Christmas lover through-and-through. I always try to have my decor up BY November 1st, and that meant I had to put it all up yesterday.
And my sparkly new Christmas tree? It’s lost a little of its sparkly already. Not just a little—a lot. I’m pretty sure the cats have destroyed one strand of lights already. Half of the ornaments are on the floor. A third broken. Any moment now and the tree will probably topple on over.
Anybody have ANY recommendations on how to keep cats out of the tree? They are driving me nuts! I have one hand on the squirt bottle, but it doesn’t phase Iggy unless you squirt her head. She’ll just sit there and take a shower of water for as long as possible. I’m always on my toes looking after them. Love em to death, but DAMN. Leave the Christmas tree alone!
Anyway, today is October 31st so that means this is my final Crocktober recipe. Rob really enjoyed this one, as did I. I kind of combined two recipes to make these slow cooker meatballs, and since the sauce was thin I called it a soup! If you aren’t on a low-carb diet, I recommend throwing in some pasta or orzo or even rice. It would make this soup superb!
Anytime I use premade meatballs, I always grab these Johnsonville “Homestyle” ones. They aren’t sweet or spicy like Italian meatballs, and really do a good job of taking to whatever sauce or broth you cook them in. I’m also always partial to Johnsonville sausage–they make my favorite ground Italian Sweet sausage and I love their bratwurst. (PS-I didn’t get paid to write this. I just genuinely love the brand!)
Enjoy a bowl of this soup when those temperatures start to dip. It’s a good one to have for when winter comes!
Swedish Meatball Soup
A creamy & savory Swedish meatball soup.
- 50 frozen mini meatballs
- 6 cups beef broth
- 2 TBS. dijon mustard
- 3 cloves garlic, minced
- 2 tsp. dried thyme leaves
- 2 cups heavy cream
- 1/2 cup grated Parmesan, plus more for topping
- salt & pepper, for taste
- Place meatballs in the bottom of a slow cooker. Add beef broth, mustard, garlic, thyme, salt and pepper. Cover and cook on low for 5-6 hours.
- Pour in cream and stir in Parmesan cheese. Cover and cook for another 30 minutes. Serve with parmesan and chives to top the dish.
Place meatballs in the bottom of a slow cooker. Add beef broth, mustard, garlic, thyme, salt and pepper. Cover and cook on low for 5-6 hours.
Pour in cream and stir in Parmesan cheese. Cover and cook for another 30 minutes. Serve with parmesan and chives to top the dish.