Meatball Minestrone
"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!"
SERVINGS
|
8
|
CATEGORY
|
Soup
|
METHOD
|
Stovetop - One-Dish
|
PREP |
30 min. |
COOK
|
45 min.
|
TOTAL
|
75 min.
|
INGREDIENTS
- 1 pound ground beef
- 1 egg, 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 mixing bowl, combine beef, egg, onion, crumbs, salt and pepper. Shape into 30 1-in. balls. In large saucepan, brown meatballs on all sides. Drain excess fat. Add remaining ingredients except macaroni and parsley; cover and simmer 20 minutes. Add macaroni; simmer 10 minutes or until tender. Stir in parsley. Yield: about 2 quarts. If Cooking for Two: Freeze serving-size portions to enjoy later.
8 servings, 1 cup per serving.