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| Hearty Meatball Soup II Recipes |
- PREP 35 mins
- COOK 35 mins
- READY IN 1 hr 10 mins
Ingredients
Original recipe makes 8 servings
- 1 (1 ounce) envelope dry onion soup mix
- 2 cups chopped carrot
- 4 cups water
- 1 (14.5 ounce) can stewed tomatoes, with juice
- 1 (14.5 ounce) can green beans, drained
- 3 (14.5 ounce) cans chicken broth
- 1 (16 ounce) package frozen mixed vegetables
- 1 pound ground beef
- 1 egg
- 1 cup dry bread crumbs
- 1 cup grated Parmesan cheese
- 1 pinch ground black pepper
- 1 cup uncooked alphabet pasta
Directions
- In a large pot over medium high heat, combine the onion soup mix, carrots and water and bring to a boil, cooking until carrots are tender. Add the tomatoes, green beans, chicken broth and mixed vegetables, and simmer for 15 minutes.
- Meanwhile, in a large bowl, combine the beef, egg, bread crumbs, Parmesan cheese and ground black pepper. Roll into tiny, bite size meatballs and add to the soup.
- Simmer for another 20 minutes, then add the pasta. Simmer for another 15 minutes, or until meatballs and pasta are fully cooked.
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