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Nutrition Facts
Serving Size 1 (557g) Recipe makes 4 servings
Calories 453
Calories from Fat 178		(39%)
Amount Per Serving		%DV
	Total Fat 19.8g	30%
	Saturated Fat 7.3g	36%
	Monounsaturated Fat 8.3g
	Polyunsaturated Fat 1.2g
	Trans Fat 1.1g
Cholesterol 130mg		43%
Sodium 1718mg		71%
Potassium 1114mg		31%
Total Carbohydrate 37.2g		12%
	Dietary Fiber 7.8g	31%
	Sugars 8.6g
Protein 32.2g		64%
detailed view... how is this calculated?

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April 22 thru April 28, 2007

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Meatball Minestrone

Recipe #201061 | 1 hour | 15 min prep | add private note

⁽¹⁰⁾ RATE IT NOW Print Recipe

By: Lainey6605
Dec 19, 2006

This is a delicious soup that I often serve as a main dish with some French or Italian bread. I do like to add some sugar to taste because we like a sweeten up the sauce a little. I have to admit I sometimes cheat and use frozen meatballs and it comes out just fine. I also double the recipe because it is so good. Recipe is from Taste of Home's "The Best of Country Cooking" cookbook, second edition.

SERVES 4 -6 , 2 quarts (change servings and units)

Ingredients

1 lb ground beef
1 egg, beaten
1/2 cup onion, chopped
1/4 cup dried Italian breadcrumbs
1 teaspoon salt
1/4 teaspoon pepper
1 (15 ounce) can tomato sauce
2 1/2 cups water or beef broth
1 (15 1/2 ounce) can kidney beans, with liquid
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1 cup sliced celery
1/4 cup uncooked elbow macaroni
1/4 cup chopped fresh parsley
parmesan cheese (optional)
sugar, to taste (optional)

Directions

1
In mixing bowl, combine beef, egg, onion, crumbs, salt and pepper. Shape into 30 1-inch balls.
2
In large saucepan, brown meatballs on all sides. Drain excess fat.
3
Add remaining ingredients except macaroni and parsley; cover and simmer 20 minutes.
4
Add macaroni; simmer 10 minutes or until tender.
5
Stir in parsley.

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Featured Reviews for This Recipe

From: Modmom50

On May 3, 2009

This is a very good recipe plus very easy to make and in 30 minutes soups on. I made it almost as directed with exception of not having a 15 oz can of tomato sauce so put small one in and also a can of diced tomatoes. I also added a bit of garlic (have to as LOVE garlic LOL). And was out of thyme so used some italian herbs. It was pronouced a keeper by all and the recipe sent home with both daughters. Thanks so much for posting this tasty soup.

1 person found this review helpful

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From: crimper

On Jan 17, 2009

Made exactly a directed, we all loved it, served it with some cornbread, so yummy on a cold winter night, Thanks for a great recipe!

2 people found this review helpful

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From: megnbrycesmom

On Mar 9, 2007

I used everyone's suggestions--I started with frozen meatballs, used beef broth instead of water and used some extra beef broth and tomato sauce. I also doubled the macaroni and added some frozen green beans and corn. We all really enjoyed this. A definite keeper! Only next time I'll add even more macaroni per the kids' request.

3 people found this review helpful

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From: pattikay in L.A.

On Jan 11, 2007

Very nice! I usually make minestrone without any meat and this was delicious. Like Nick's Mom, I used a bit more tomato sauce and beef stock instead of water. Thanks for sharing a good soup for a chilly night!

3 people found this review helpful

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