Saturday, 17 October 2009

Italian Meatball Soup








Here's a great soup for the fall. I originally found this recipe from a Pampered Chef cookbook and I love it because it's one of those quick meal ideas you can whip up on those hectic week nights. With a side salad and some warm bread you've got a filling and delicious meal!




You can either make the meatballs using this recipe, or cheat (like I do) and buy frozen meatballs if you're short on time. This dish tastes great the next day for lunch too!

Meatballs
1/2lb ground beef
1/4 cup dry bread crumbs
1 egg
1/2 tsp Italian seasoning
1 garlic clove, minced
1/4 tsp salt

Soup
1 cup zucchini, chopped
1/2 cup onion, chopped
2 garlic cloves, minced
2 cans (14 1/2oz ea) beef broth
1 can (14 1/2 oz) diced tomatoes, undrained
1 can (11oz) beans in tomato sauce, undrained
3/4 cup macaroni
1 tsp Italian seasoning
1/2 cup freshly grated Parmesan cheese

For meatballs: in a medium bowl, combine all meatball ingredients; mix lightly but thoroughly. Using a melon baller (or just by hand) form meat mixture into balls; place in a large saucepan or soup pot. Brown over medium heat for 6-8 minutes or until beef is no longer pink. Remove from saucepan.

For soup: Add zucchini, onion and garlic to the soup pot you used for the meatballs. Cook for 3 minutes or until onion is tender. Add beef broth, tomatoes and beans; bring to a boil. Add macaroni, meatballs and Italian seasoning. Return to a boil; reduce heat to low and simmer for 6-8 minutes or until macaroni is tender. Ladle soup into 6 bowls; sprinkle each serving with Parmesan cheese.

Yield: 6 (1 1/2 cup) servings

2 comments:

Nicole said...

What kind of beans??

Laurie said...

Libby's beans in tomato sauce. :) This recipe is really easy and even my kids will eat it (well, pick out the things they like). ;)

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