Italian Meatball 'n' Bean Soup Recipe

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This is a taste sensation the whole family will love.—Amanda Bowyer, Caldwell, Idaho

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Italian Meatball 'n' Bean Soup Recipe

Prep: 30 min. Cook: 5 hours

Yield: 6 Servings

30 300 330

Ingredients

1 egg
3 tablespoons 2% milk
1/3 cup seasoned bread crumbs
1 pound Johnsonville® Ground Sausage
1/2 pound ground turkey
2 cans (14-1/2 ounces each) diced tomatoes
1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (8 ounces) tomato sauce
1 cup water
2 green onions, thinly sliced
1 teaspoon Italian seasoning
1 teaspoon dried minced garlic
1/2 teaspoon crushed red pepper flakes

Directions

In a large bowl, combine the egg, milk, and bread crumbs. Crumble sausage and turkey over mixture and mix well. Shape into 1-in. balls. In a large skillet, brown meatballs in batches; drain.
Transfer meatballs to a 3-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low for 5-6 hours or until a thermometer inserted in a meatball reaches 160°. Yield: 6 servings.

Nutritional Facts 1 serving equals 529 calories, 31 g fat (11 g saturated fat), 119 mg cholesterol, 1,273 mg sodium, 35 g carbohydrate, 8 g fiber, 27 g protein.

Originally published as Italian Meatball 'n' Bean Soup in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2008, p22