Mini Meatball & Vegetable Soup
Courtesy of The Beef Checkoff
Serve With:
Bread sticks and a crisp garden salad with Italian dressing.
Servings: 4
Bread sticks and a crisp garden salad with Italian dressing.
Prep Time: 10 Min.
Cook Time: 30 Min.
What you need:
* 1 lb. ground beef
* 1 can (14-1/2 oz) Italian-style diced tomatoes, undrained
* 1 can (14 to 14-1/2 oz) beef broth
* 1/4 c. Italian-style dry bread crumbs
* 3 c. frozen vegetable blend (such as green beans, corn and peas)
* 1 can (14-1/2 oz) Italian-style diced tomatoes, undrained
* 1 can (14 to 14-1/2 oz) beef broth
* 1/4 c. Italian-style dry bread crumbs
* 3 c. frozen vegetable blend (such as green beans, corn and peas)
What to do:
1. Combine tomatoes, broth and 1/2 c. water in large saucepan; bring to a boil. Reduce heat; simmer 10 min.
2. Mix ground beef, bread crumbs and 2 Tbsp water lightly but thoroughly. Shape into 32 one-in. meatballs.
3. Add meatballs to pan; bring to a boil. Reduce heat; stir gently. Simmer, covered, 5 min. Add vegetables; bring to a boil. Reduce heat; simmer, covered, 5 min. or until meatballs are medium (160°F-- not pink in center and juices show no pink color), and vegetables are tender.
* Recipe Courtesy of The Beef Checkoff
2. Mix ground beef, bread crumbs and 2 Tbsp water lightly but thoroughly. Shape into 32 one-in. meatballs.
3. Add meatballs to pan; bring to a boil. Reduce heat; stir gently. Simmer, covered, 5 min. Add vegetables; bring to a boil. Reduce heat; simmer, covered, 5 min. or until meatballs are medium (160°F-- not pink in center and juices show no pink color), and vegetables are tender.
* Recipe Courtesy of The Beef Checkoff
Wine pairings:
Chianti, Sangiovese, Amarone