Italian Meatball Soup For Kathy Streib
and everyone else.
This post is for Kathy Streib who asked for the recipe on yesterday's post.
I was going to add a picture but when I went looking for the soup, I found that Craig froze the rest of the soup last night. It looks like a lot of work but it really isn't. Take it in steps. Very often I prepare the meatballs and freeze them in a freezer bag. Then make the soup another day.
I cup Italian seasoned bread crumbs (I use plain Pankos and add my own seasoning).
½ c grated Parmesan Cheese (use good stuff, not the stuff in green round boxes).
¼ c dried parsley
2 Tbl water
1 tsp dried basil (or more if you’re like me)
1 Tsp. black pepper
1 pound ground round or ground turkey (I use ground turkey breast--add another Tbs water)
1 large egg
1/12 tsp oil.
1 c chopped onion
½ c chopped celery
1 cup sliced carrots
2 c low-sodium tomato juice (I use V8)
½ c chopped green or red bell pepper
½ c frozen green beans or other greenie
1 tsp dried basil
1 tsp dried oregano
⅛ tsp black pepper
2 (14.5 oz cans) low salt beef broth
Preheat oven to 375
To prepare meatballs, combine first 8 ingredients in a bowl. Mix until all blended. Shape into 30 one inch balls and place on broiler pan coated with cooking spray. I use a cookie tin and alum foild sprayed with cooking spray.
Bake for 20 minutes (roughly 17-18 if using turkey). Drain on paper towels.
To prepare soup: heat the oil in a Dutch oven or large stock pot over medium heat. Add onion, carrot, green/red peper and celery and saute for 10 minutes or until tender, stirring occasionally. Add the meatballs, tomato juice, and all remaining ingredients. Bring to a boil, reduce heat, and simmer for 20 minutes or until vegetables are done. Yield is 6 servings.
Unfortunately, I can't give credit to whoever made up this wonderful recipe;
I've had it forever and have no notation on it. The only thing my recipe says is my notation
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