Meatball Minestrone Soup recipe
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Ingredients
- ⅓ cup milk ⅓ cup bread crumbs 1 ½ teaspoons Worcestershire sauce ½ teaspoon salt 1 ½ pounds ground beef 4 cups beef broth 1 (28 ounce) can whole peeled tomatoes 1 (12 ounce) can corn, drained 2 cups chopped celery 2 cups shredded cabbage 1 medium onion, chopped 1 small zucchini, chopped ½ cup dry red wine 1 tablespoon dried parsley 1 teaspoon dried oregano ¼ teaspoon dried basil ⅛ teaspoon garlic powder salt and ground black pepper to taste 1 cup broken spaghetti
Nutrition Info
- 342.2 caloriescarbohydrate: 30 gcholesterol: 53 mgfat: 14.8 gfiber: 3.8 gprotein: 20.8 gsaturatedFat: 5.7 gservingSize: -sodium: 954.4 mgsugar: 6.8 gtransFat: : -unsaturatedFat: : -
Directions Meatball Minestrone Soup
Directions
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Combine milk, bread crumbs, Worcestershire sauce, and salt in a large bowl. Add ground beef and mix well. Shape into 36 to 48 meatballs.
Heat a large nonstick skillet over medium heat. Cook meatballs in batches until browned, 2 to 3 minutes per side. Transfer to a plate and set aside.
Combine beef broth, tomatoes, corn, celery, cabbage, onion, zucchini, wine, parsley, oregano, basil, garlic powder, salt, and pepper in a large pot. Stir in browned meatballs. Simmer soup until vegetables are tender, 35 to 40 minutes. Stir in broken spaghetti and cook until tender, about 20 minutes more.