Bite Size Soup Meatballs Recipes

Steps:

• Bring water to a boil in a large saucepan. Add meatballs, tomato sauce, bouillon, oregano, basil, thyme, salt and pepper to taste, celery, carrots, and garlic, and simmer for 30 minutes.
• Add macaroni and cook until pasta is done. Top with parmesan cheese to serve.

Steps:

• Heat the oil in a saucepan. Fry the onion and peppers for 7 mins, then stir through the garlic and chilli flakes and cook for 1 min. Add the tomatoes, giant couscous and veg stock and bring to a simmer.
• Season to taste, then add the meatballs and spinach. Simmer for 5-7 mins or until cooked through. Ladle into bowls and top with the basil and some parmesan, if you like.

Steps:

• In large bowl combine all ingredients and mix well.
• Shape into 3/4" balls.
• You will have about 200 meatballs.
• Place on foil lined cookie sheets.
• Bake in a 350' oven for 20 minutes.
• Keep meatballs on baking sheet and when they are slightly cooled, place sheets in freezer.
• When meatballs are frozen solid, place in large freezer bag.
• They will be individually frozen so you can take out and use as much or as little as you need.

Steps:

• In a small bowl, combine the first 6 ingredients. Crumble beef over mixture and mix lightly but thoroughly. Shape into 1-in. balls. Brown meatballs in a large saucepan; drain. Add broth, beans, tomatoes, carrot and Italian seasoning. Bring to a boil. Reduce heat; cover and simmer for 10 minutes., Add pasta; simmer until meat is no longer pink and pasta is tender, 10 minutes longer. If desired, top with minced fresh parsley and additional grated Parmesan cheese. Freeze Option: Divide cooled soup in 1-1/2 cup portions; freeze up to 3 months.

Steps:

• Preheat oven to 400 degrees.
• Line 2 (15 x 10 x 1-inch) pans with foil; spray with cooking spray.
• Mix meat, stuffing mix, water and eggs until blended.
• Shape into 50 (1-1/2 inch) meatballs, place in prepared pans.
• Bake 16 minutes or until done (160 degrees).
• Meanwhile, bring barbecue sauce and cranberry sauce to boil in large saucepan on medium heat, stirring occasionally.
• Add meatballs to sauce; stir to coat evenly.
• How to freeze meatballs: Loosely pack cooled meatballs in freezer-weight resealable plastic bags. Lay bags flat in freezer so meatballs will freeze individually. Store in freezer up to 3 months. Thaw in refrigerator several hours or overnight before using as desired.