Italian Meatball N Bean Soup Recipes

Steps:

• Preheat oven to 400°. In a large bowl, combine egg, stuffing mix and salt. Add chicken; mix lightly but thoroughly. Shape into 1-1/4-in. balls. Place in a greased 15x10x1-in. baking pan. Bake until cooked through, 14-17 minutes., Meanwhile, in a 6-qt. stockpot, heat oil over medium heat. Add celery, carrots and onion; cook and stir until carrots are softened, 5-7 minutes. Stir in Italian seasoning and garlic; cook 1 minute longer., Add beans, broth and lemon zest; bring to a boil. Reduce heat to low. Stir in spinach and meatballs; cook just until spinach is wilted. Stir in lemon juice.

Steps:

• In a large bowl, combine the egg, milk and bread crumbs. Crumble sausage and turkey over mixture and mix well. Shape into 1-in. balls. In a large skillet, brown meatballs in batches; drain. , Transfer meatballs to a 3-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low 5-6 hours or until a thermometer inserted in a meatball reaches 160°. If desired, top with additional sliced green onion.

Steps:

• To make the meatballs, add the ground beef, grated Parmesan, 3 tablespoons of the parsley, the lemon juice, ground oregano, garlic, egg, 1/4 teaspoon salt and 1/2 teaspoon ground pepper to a bowl and mix together well. Roll the mixture into 1-inch balls.
• In a large pot, heat the olive oil over medium-high heat. Brown the meatballs in batches, turning to brown all sides, 3 to 4 minutes per batch. No need to cook them all the way as they'll go back into the soup later. Remove them with a slotted spoon and set aside.
• Now, grab some beef stock and pour it into a pot. Add some salt and pepper. Stir in the tomato paste--it adds so much yummy richness. Make a bouquet garni by adding the peppercorns, bay leaves and remaining 1/4 cup parsley to a piece of cheesecloth and tying it into a bundle using kitchen twine; drop it right into the soup. Bring the soup to a boil, then reduce the heat and let it simmer for 30 minutes.
• Remove the bouquet garni, which now resembles a jellyfish with jaundice. Go ahead and discard it; it's lived a full life. Add the diced potatoes, carrots, celery and onions and the sliced cabbage. Finally, in go the browned meatballs. Let the soup simmer long enough for the vegetables to get slightly tender and the meatballs to cook all the way through, another 20 minutes or so.
• You can sprinkle the soup with some freshly grated Parmesan if you'd like one last dose of decadence. Serve with crusty bread.

Steps:

• Stir water, tomatoes, beef broth, and Italian seasoning together in a large pot; bring to a boil. Add meatballs, Italian-blend vegetables, and pasta to the pot. Return broth to a boil, reduce heat to medium-low, and cook until the meatballs are heated through and the pasta is tender, about 10 minutes. Ladle soup into bowls and garnish with Parmesan cheese.

Steps:

• Stir together beef broth, undrained tomatoes, the water and Italian seasoning in a large saucepan, bring to boiling.
• Add meatballs, pasta and frozen veggies.
• Return to boiling, reduce heat.
• Simmer covered, about 10 minutes or till pasta and veggies are tender.
• Ladle soup into bowls and sprinkle with cheese.

Steps:

• Peel carrots with vegetable peeler. Finely chop carrots, celery and onions.
• Lightly spray pot(4qt) with oil and add carrots, celery and onion. Cook over medium heat 4-5 minutes or until vegetables begin to brown, stirring occasionally.
• Push vegetables to one side of pot. Add tomato paste; cook and stir 1-2 minutes or until paste begins to caramelize.
• Add pressed garlic and seasoning; mix well. Stir in tomatoes; broth and water; bring to a simmer.
• Cut meatballs in half; add to soup. Simmer an additional 10-12 minutes; season to taste with salt and black pepper. Serve hot and garnish with Ciabatta Croutons.
• Ciabatta Croutons:.
• Pre heat Oven to 425 degrees. Slice loaf into 1 inch cubes. Toss cubes with olive oil and arrange in an even layer on pan. Bake 12-14minutes or until golden brown.

Steps:

• Heat oil in a large pot over high heat. Saute onion, carrots, celery, and garlic until onion is pale golden, about 4 minutes. Pour broth and water into pot; cover the pot and bring mixture to a boil.
• Stir beans and meatballs into broth mixture; bring to a boil, reduce heat to medium-low, cover the pot, and simmer, stirring occasionally, until vegetables are tender and meatballs are heated through, about 20 minutes.
• Mix spinach, Asiago cheese, salt, and pepper into soup; simmer until spinach wilts, about 1 minute.

Steps:

• Heat 2 tablespoons oil in a 5- to 6-quart pot over high heat until hot but not smoking, then cook onions, garlic, celery, and carrots, stirring occasionally, until onions are pale golden, about 4 minutes. Stir in broth and water and bring to a boil, covered. Meanwhile, heat remaining 2 tablespoons oil in a 12-inch heavy skillet over high heat until hot but not smoking, then sauté meatballs (do not thaw if frozen), turning occasionally, until browned all over, about 3 minutes. Add meatballs to soup along with beans and briskly simmer, covered, stirring occasionally, until vegetables are tender and meatballs are heated through, about 15 minutes. Stir in spinach, cheese, salt, and pepper and simmer, uncovered, until spinach is wilted, about 1 minute.