"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Soup - Italian Meatball Soup-- Recipe

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This recipe for Soup - Italian Meatball Soup--, by , is from The Lawson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Pat Lawson
Added: Wednesday, February 21, 2007


-- meatballs--
1 cup italian seasoned breadcrumbs
1/2 cup grated parmesan cheese
1/4 cup parsley
2 tablespoons water
1 teaspoon dried basil
1 teaspoon black pepper
1 pound ground beef
1 large eggs
Vegetable cooking spray
1 1/2 teaspoons vegetable oil
1 cup chopped onions
1 cup chopped carrots
1/2 cup chopped celery
2 cups low sodium tomato juice
1/2 cup chopped green bell peppers
1/2 cup frozen green beans
1 teaspoon dried basil
1 teaspoon dried oregano
1/8 teaspoon black pepper
2 14 1/2-ounce cans low-salt beef broth

Preheat oven to 375. To prepare meatballs, combine first 8 ingredients in a bowl. Shape beef mixture into 30 (1") meatballs and place on a broiler pan coated with cooking spray. Bake at 375 for 20 minutes or until done. Drain on paper towls.
To prepare the soup, heat the oil in a dutch oven over medium heat. Add the onion, carrot and celery and saute for 10 minutes or until tender, stirring occasionally. Add the meatballs, tomato juice, and remaining ingredients. Bring to a boil, reduce heat, and simmer for 10 minutes or until vegetables are done.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
From a magazine article.
You can turn this into a stew by adding potatoes to the soup.
Yield: 6 servings (serving size 1 1/2 cups soup and 5 meatballs.




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