Meatball Minestrone Recipe #201061
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.
by Lainey6605
1 hour | 15 min prep
SERVES 4 -6 , 2 quarts
- 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)
- In mixing bowl, combine beef, egg, onion, crumbs, salt and pepper. Shape into 30 1-inch balls.
- In large saucepan, brown meatballs on all sides. Drain excess fat.
- Add remaining ingredients except macaroni and parsley; cover and simmer 20 minutes.
- Add macaroni; simmer 10 minutes or until tender.
- Stir in parsley.
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5 stars