This meal in a bowl features mini-meatballs made with lean ground beef. It resembles a recipe called "wedding soup," which is found in some Italian restaurants in America.
Yield: 6 Servings Ready in 1 days, 16 hours
3 people trying soon
Verified by Tammylucas
|Nonstick spray coating|
|1 egg; beaten|
|1/2 cupsoft bread crumbs|
|2 tablespoonsParmesan or Romano cheese; grated|
|1 tablespoonfresh parsley; snipped|
|1 tablespoononion; finely chopped|
|1/4 teaspoongarlic powder|
|1/8 teaspoonred pepper; ground|
|8 ounceslean ground beef|
|1 15 ounce cangarbanzo beans; rinsed and drained|
|1 14 1/2 ounce canbeef broth|
|1 14 1/2 ounce canstewed tomatoes|
|1 9 ounce packagefrozen Italian green beans|
|1 cupfresh mushrooms; sliced|
|1 1/2 teaspoonsdried Italian seasoning; crushed|
Meatball Soup Preparation
1. Spray a 2-quart square baking dish with nonstick coating. Set aside. In a medium bowl combine the egg, bread crumbs, Parmesan, parsley, onion, garlic powder, and red pepper. Add the ground beef; mix well. Shape the mixture into 36 meatballs. Place the meatballs in the prepared dish.
2. Bake, uncovered, in a 375 degree oven for 15 to 20 minutes or until juices run clear. Drain well. Set the meatballs aside.
3. Meanwhile, in a large saucepan stir together water, garbanzo beans, beef broth, undrained tomatoes, Italian green beans, mushrooms, and Italian seasoning. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes. Stir in meatballs. Heat through.
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