Slow Cooker Italian Meatball Stew

This recipe is from Skinnyms.com.  They have lots of healthier recipes and exercise routines.  I cheated and bought frozen meatballs.  It was good but a little spicy.  I used a yellow pepper instead of red, that is what I had on hand.  I didn't use whole wheat orzo, couldn't find at my store.  I used extra orzo to make it a little more filling for Corey.  Next time I will make the meatballs myself.

Italian Meatballs

2 pounds lean ground turkey or chicken
2 tsp dried oregano
2 Tbsp freshly chopped Italian parsley
1 tsp black pepper
kosher or sea salt to taste
1/2 tsp crushed red pepper flakes
4 cloves minced garlic
2 cups whole wheat Panko (or whole wheat bread crumbs)
1 cup reduced fat Parmesan cheese
2 eggs

Combine all.  Shape into 24 one inch balls.  Cook in 1 Tbsp olive oil until browned.

Slow Cooker Italian Meatball Stew

1 dozen Italian meatballs (above)
1 Tbsp olive oil
2 carrots, peeled and chopped
2 stalks celery, coarsely chopped
1 red bell pepper, diced
1 zucchini, coarsely chopped
1 (14.5 oz.) fire roasted tomatoes with liquid
1 (15 oz.) can cannelini beans, drained
2 cloves minced garlic
1 tsp dried oregano
2 Tbsp fresh chopped basil
1/4 tsp  crushed red pepper flakes
1/2 tsp black pepper
kosher or sea salt to taste
2 cups low sodium fat free chicken broth
1/2 cup whole wheat orzo (or couscous or quinoa)

Heat oil in skillet, brown meatballs.  Add everything except orzo to slow cooker, stir.  Add meatballs.  Cook on low 7 to 8 hours.  In last 15 minutes add orzo.  Sprinkle with Parmesan cheese if desired.