Vegetable Soup with Tomatoes and Meatballs
Melissa
ingredients
- 1/2 lb. Ground Beef
- 1/2 lb. Ground Pork
- 1 Egg
- 1/2 c. Italian-Style Bread Crumbs
- Salt
- 3 T. Olive Oil
- 1 Onion, chopped
- 3 stalks Celery, sliced 1-inch thick
- 4 Carrots, sliced 1-inch thick
- 7 c. Chicken, beef, or veggie stock
- 2 T. Fresh Parsley, chopped
- 1 T. Fresh Basil, chopped
- 1 1/2 t. Fresh Oregano, chopped (1/2 t. dried)
- Pepper
- 4 oz. Green beans cut into chunks (about 1 c.)
- 2 Medium Potatoes, peeled and cut into large, diced pieces
- 1 c. Cut up Cauliflower
- 1 Stalk Broccoli, cut into bite-sized pieces
- 1 (28 oz) can Italian-style Tomatoes in thick puree
- 1 (15 oz) can Kidney Beans, rinsed and drained
- 1/2 c. Elbow Macaroni or other small pasta
- 1 lg. Zucchini, cut into bite-sized pieces
- 1 c. Frozen Peas
directions
- 1
Combine the meats, egg, bread crumbs and salt to taste; mix thoroughly. Make about 30 small balls about 1-inch diameter. Set aside.
- 2
Heat the oil in a soup pot over moderate heat. Add the onino and cook, stirring occasionaly, 2 minutes. Add teh celery and carrots and cook for another 2 minutes. Add the stock, parsley, basil, oregano, thyme, and salt and pepper to taste. Bring to a boil, then turn heat to low. Cover the pan and cook for 20 minutes.
- 3
Add the green beans, potatoes, cauliflower and broccoli. Use scissors to cut up the tomatoes in the can and add to the soup. Drop the meatballs into the pot. Cover the pan partially and cook for 15 minutes.
- 4
Add the beans, macaroni, zucchini, and peas. Cover the pan partially and cook for 15 minutes more. Taste for seasoning and add salt and pepper to taste.
Source: Jeanne Kuentzel
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