Meatball Minestrone
TOTAL TIME: Prep: 30 min. Cook: 45 min.
YIELD: 8 servings (2 quarts).
Just thinking about this soup simmering on the stove gets me hungry! The homemade meatballs are so tasty. —Esther Perea, Van Nuys, California
Ingredients
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1 pound ground beef
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1 large egg, lightly beaten
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1/2 cup chopped onion
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1/4 cup dry bread crumbs
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1 teaspoon salt
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1/4 teaspoon pepper
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1 can (15 ounces) tomato sauce
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2-1/2 cups water
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1 can (15-1/2 ounces) kidney beans with liquid
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1/2 teaspoon dried oregano
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1/4 teaspoon dried thyme
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1 cup sliced celery
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1/4 cup uncooked elbow macaroni
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1/4 cup chopped fresh parsley
Directions
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1.
In a large bowl, combine the beef, egg, onion, crumbs, salt and pepper. Shape into 1-in. balls.
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2.
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.
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3.
If Cooking for Two: Freeze serving-size portions to enjoy later. 8 servings, 1 cup per serving.
Nutrition Facts
1 cup: 210 calories, 8g fat (3g saturated fat), 64mg cholesterol, 706mg sodium, 17g carbohydrate (3g sugars, 4g fiber), 17g protein.
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