Italian Meatball ‘n’ Bean Soup

Name: Italian Meatball 'n' Bean Soup
Prep time: 30 min
Cook time: 5 h
Total time: 5 h 30 min
Yield: 6 servings.
Ingredients: 1 large egg; 3 tablespoons 2% milk; 1/3 cup seasoned bread crumbs; 1 pound Johnsonville® Ground Mild Italian sausage; 1/2 pound ground turkey; 2 cans (14-1/2 ounces each) diced tomatoes; 1 can (15 ounces) 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; Additional thinly sliced green onions, optional

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

Ingredients

1 large egg
3 tablespoons 2% milk
1/3 cup seasoned bread crumbs
1 pound Johnsonville® Ground Mild Italian sausage
1/2 pound ground turkey
2 cans (14-1/2 ounces each) diced tomatoes
1 can (15 ounces) 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
Additional thinly sliced green onions, optional

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°. If desired, top with additional sliced green onion.