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.
Cuisine: Asian Appetizers, Asian Soups, Indian Recipes, Italian Recipes, Italian Soups
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

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

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 until a thermometer inserted in a meatball reaches 160°, 5-6 hours. If desired, top with additional sliced green onion.

Nutrition Facts

1-1/2 cups: 529 calories, 31g fat (11g saturated fat), 119mg cholesterol, 1273mg sodium, 35g carbohydrate (6g sugars, 8g fiber), 27g protein.

Reviews

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Average Rating:

mimirita

Dec 23, 2019

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.