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Mini Meatball & Vegetable Soup
Courtesy of The Beef Checkoff
Serve With:
Servings: 4
Bread sticks and a crisp garden salad with Italian dressing. Prep Time: 10 Min. Cook Time: 30 Min. What you need:
(click + to add ingredients to your shopping list)
+ 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) 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 Wine pairings:
Chianti, Sangiovese, Amarone
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