Meatball Minestrone Recipe

Meatball Minestrone Recipe photo by Taste of Home

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"MM-M-M, just thinking about this soup simmering on the stove gets me hungry for some! It's fairly easy to make, and rather quick as soups go. With the cooler months just around the corner, this minestrone will appear on our table more frequently—and hopefully on yours, too!"

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Meatball Minestrone Recipe

Prep: 30 min. Cook: 45 min.

Yield: 8 Servings

30 45 75

Ingredients

1 pound ground beef
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With Johnsonville Italian Sausage.
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1 egg, lightly beaten
1/2 cup chopped onion
1/4 cup dry bread crumbs
1 teaspoon salt
1/4 teaspoon pepper
1 can (15 ounces) tomato sauce
2-1/2 cups water
1 can (15-1/2 ounces) kidney beans with liquid
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1 cup sliced celery
1/4 cup uncooked elbow macaroni
1/4 cup chopped fresh parsley

Directions

In a large bowl, combine the beef, egg, onion, crumbs, salt and pepper. Shape into 1-in. balls.
In large saucepan, brown meatballs on all sides until no longer pink. Drain. Add remaining ingredients except macaroni and parsley; cover and simmer 20 minutes. Add macaroni; simmer 10 minutes or until tender. Stir in parsley. Yield: 8 servings (2 quarts).

If Cooking for Two: Freeze serving-size portions to enjoy later.
8 servings, 1 cup per serving.

Nutritional Facts 1 serving (1 cup) equals 210 calories, 8 g fat (3 g saturated fat), 64 mg cholesterol, 706 mg sodium, 17 g carbohydrate, 4 g fiber, 17 g protein.

Originally published as Meatball Minestrone in Reminisce September/October 1991, p33