-
-
My review
Meatball Minestrone Soup
0 made it |
0 reviews
| 0 photos
2
JEANJELLYBEAN
"This meatball minestrone is a friend and family favorite. It's even better the next day, if there's any left over! Serve with crusty bread and Parmesan cheese to top the soup."
Added to shopping list.
Go to shopping list.
Ingredients
1 h 30 m servings 342Original recipe yields 8 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Combine milk, bread crumbs, Worcestershire sauce, and salt in a large bowl. Add ground beef and mix well. Shape into 36 to 48 meatballs.
- Heat a large nonstick skillet over medium heat. Cook meatballs in batches until browned, 2 to 3 minutes per side. Transfer to a plate and set aside.
- Combine beef broth, tomatoes, corn, celery, cabbage, onion, zucchini, wine, parsley, oregano, basil, garlic powder, salt, and pepper in a large pot. Stir in browned meatballs. Simmer soup until vegetables are tender, 35 to 40 minutes. Stir in broken spaghetti and cook until tender, about 20 minutes more.
You might also like
Footnotes
- Cook's Note:
- Use a combination of broth and water equal to 4 cups.