Veggie Meatball Soup
I just found out that January is considered the official soup month. Had I known, I could have posted about 5 other soup recipes I made already this month. Here's a recipe my daughter sent to me and it is excellent!!!
25 frozen, cooked Italian meatballs (1/2 ounces each) - I made mine fresh, recipe below*
1 can (28 oz) dices tomatoes, undrained
3 cups beef broth
2 cups shredded cabbage
1 can (16 oz) kidney beans, rinsed and drained
1 medium zucchini, sliced
1 cup fresh geen beans, cut into 1 inch pieces
1 cup water
2 medium carrots, sliced
1 tsp dried basil
1/2 tsp minced garlic
1/4 tsp salt
1/8 tsp dried oregano
1/8 tsp pepper
1 cup uncooked pasta (your favorite small soup pasta. I used Farfalle.)
1/4 cup minced fresh parsley
Grated Parmesan cheese, optional
In a 5 quart slow cooker, combine the first 14 ingredients. Cover and cook on low for 5 1/2 to 6 hours or until vegetables are almost tender.
Stir in the pasta and parsley; cook 30 minutes longer or until pasta is tender. Serve with Parmesan cheese, if desired.
Yield: 6 servings (2 1/2 quarts).
*To make fresh meatballs, I mixed 12 1/2 oz of ground beef with salt, pepper, garlic powder and dried parsley flakes. Roll into 25 mini meatballs. Brown in frying pan for 15 minutes.