Italian Meatball ‘n’ Bean Soup
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 bulk 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
Reviews
I followed the suggestion to use frozen meatballs to save time, but followed the other instructions ad written. Still used the crock pot, but only cooking for 3 hours on high. After 2 hours I tasted the soup, and at that time added more garlic and red peppers. In the end it was good and my wife liked it too. It was easy, and I'll make it again.
Rather than make my own meatballs, I used a thawed bag of Italian chicken meatballs. I used close to 1 TB of mixed Italian spices and 2 large cloves of minced fresh garlic. I chose to cook in a Dutch oven for 1 hour 15 minutes at 400 degrees. Instead of water I used chicken broth. Next time I’ll reduce the red pepper flakes to 1/3 tsp. Husband thought it was a bit too spicy.