Italian-Style Meatball Soup the Editors of Publications International, Ltd.
Italian-Style Meatball Soup
Makes 8 servings
|1/2||pound ground beef|
|1/4||pound ground Italian sausage|
|1||large onion, finely chopped, divided|
|1/3||cup dry bread crumbs|
|4||cups Vegetable Stock With Tomatoes or canned beef broth|
|1||can (8 ounces) stewed tomatoes|
|1||can (8 ounces) pizza sauce|
|2||cups sliced cabbage|
|1||can (15-1/2 ounces) kidney beans, drained|
|2||medium carrots, sliced|
|1/2||cup frozen Italian green beans|
- Combine beef, sausage, 2 tablespoons onion, bread crumbs, egg and salt in large bowl; mix until well blended. Shape into 32 (1-inch) meatballs.
- Brown half the meatballs in large skillet over medium heat, turning frequently and shaking skillet to keep meatballs round. Remove from skillet and drain meatballs on paper towels. Repeat with remaining meatballs.
- Bring Vegetable Stock with Tomatoes, water, tomatoes and pizza sauce to a boil in 5-quart Dutch oven over high heat. Add meatballs, remaining onion, cabbage, kidney beans and carrots. Bring to a boil. Reduce heat to medium-low; simmer, uncovered, 20 minutes. Add green beans; return to a boil. Reduce heat and simmer, uncovered, 10 minutes.
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