8 Servings
Minestrone
1 Large Yellow Onion, chopped
3 Large Carrots, thinly chopped
28 oz Diced Tomatoes, do not drain
1 Large Zucchini, quartered lengthwise and chopped
15 oz Red Kidney Beans, drained and rinsed
15 oz Great Northern Beans, drained and rinsed
48 oz Beef Broth
3 cups Water
1 tbsp Dried Oregano
2 tbsp Dried Basil
2 tsp Pepper
26 oz Spaghetti Sauce
8 oz Ditalini Pasta
Meatballs
1 lb Ground Beef
1/4 cup Yellow Onion, chopped
3/4 cup Bread Crumbs
1 Egg, lightly beaten
2 Cloves Garlic, minced
1 tbsp Worcestershire Sauce
1 tbsp Fresh Parsley
Salt & Pepper to taste
1/4 cup Parmesan Cheese, grated
1/2 - 1 tsp Hot Sauce
1/2 cup Milk, warm
Minestrone
1) In a large pot over medium high heat, saute the onion until translucent.
2) Reduce heat to medium low. Add carrots and tomatoes. Simmer for 10 minutes.
3) Add beans and remaining ingredients and simmer 20 - 30 minutes or until vegetables have reached your desired tenderness.
Meatballs
1) While soup is simmering, preheat oven to 350 degrees.
2) Mix the ground beef, bread crumbs, onion, egg, garlic, Worcestershire sauce, hot sauce, milk, parsley, Parmesan, salt and pepper.
3) Knead the mixture until all ingredients are well combined.
4) Form the mixture into evenly sized meatballs by hand and place them in an oven proof dish.
5) Bake the meatballs for 20 - 40 minutes depending on their size and until they are no longer pink in the center.
6) To serve, place meatballs in soup bowl and ladle minestrone over the top. Enjoy!
TIP: Cook meatballs as directed above, cool then place leftovers in a ziplock bag and store in the freezer for another meal like spaghetti. When ready to use, defrost in the microwave then brown in a skillet.
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