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Italian Meatball Soup Recipe

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This recipe for Italian Meatball Soup is from BSA Troop 175 Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Meatballs:
1 cup italian seasoned breadcrumbs
1/2 cup grated parmesan cheese
1 T dried parsley
1 tsp. dried basil
1/2 tsp. black pepper
1 lb ground round beef
1 large egg

Soups:
1/2 tsp olive oil
1 cup chopped onion
1 cup chopped celery
1 cup chopped carrots
1 cup tomato or V8 juice
1 141/2 oz can diced tomatoes
1/2 cup chopped green or yellow peppers
1 tsp. dried basil
1 tsp. dried oregano
1/8 tsp. black pepper
3 cups beef broth
1 cup water
1/2 cup dried elbow macaroni
Directions:
Directions:
1. Preheat oven to 375 degrees
2. To prepare meatballs, combine first 7 ingredients in a bowl. Shape meatballs into 30 1 inch meatballs and place on a baking sheet. Bake for 20 minutes or until done.
3. To prepare the soup, heat the oil in a dutch oven over medium heat. Add the onion, carrot, celery and sautee for 8 minutes or until tender, stirring occasionally. Add peppers and sautee for 2 more minutes. Add the meatballs, tomato juice, canned tomatoes and remaining ingredients. Bring to a boil, reduce heat and simmer for 20 minutes until elbows are cooked and vegetables are done. Season with salt and pepper as needed to taste prior to serving.
Personal Notes:
Personal Notes:
Can serve with sprinkled parmesan cheese on top if desired.

 

 

 

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