dawn_mo
Well-known member
* Exported from MasterCook *
MEATBALL MINESTRONE
Recipe By : Ron in Worcester/Sunset
Serving Size : 6 Preparation Time :0:00
Categories : Soups And Stews Ground Beef
Crockpot
Amount Measure Ingredient -- Preparation Method
1 package frozen chopped spinach -- (10-oz.) thawed1 1/2 lbs lean ground beef
1 egg
1 tsp salt
1/3 cup Italian bread crumbs
1/4 tsp freshly ground black pepper
2 Tbsp olive oil
1 large onion -- chopped coarsely
4 cans beef broth -- (14-1/2-oz.(or
thereabouts))
1 can tomatoes -- (1-lb.)
1/2 tsp dried oregano
1 can red kidney beans -- (1-lb.)
1/2 tsp dried basil
1 cup sliced carrots
1 cup sliced celery
1 cup pasta shells
With hands, squeeze as much moisture from spinach as possible. In large bowl combine spinach, beef, crumbs, egg, salt and pepper. Shape into 1-inch balls. Bake on oiled cookie sheet for 20 minutes at 350º F. Drain and set aside. In drippings from meatballs, sauté onions, stirring occasionally, until soft. Stir in broth, tomatoes (break up with a spoon)and their liquid, beans and their liquid, oregano and basil. Cover. Reduce heat and simmer for 10 minutes. Add carrots and celery. Cover and simmer for 10 more minutes. Stir in pasta. Cover and simmer until pasta is cooked al dente--about 10 minutes. Place meatballs in soup and heat through. Makes about 14 1-cup servings
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Ron's Note: You can substitute frozen meatballs in this recipe, and cook in your crockpot.
This is the only soup that I have ever served that has resulted in my guests' moaning at the table. It's really THAT good! It came from Sunset--either the magazine or one of their terrific cookbooks--too many years ago for me to want to count. Enjoy!
MEATBALL MINESTRONE
Recipe By : Ron in Worcester/Sunset
Serving Size : 6 Preparation Time :0:00
Categories : Soups And Stews Ground Beef
Crockpot
Amount Measure Ingredient -- Preparation Method
1 package frozen chopped spinach -- (10-oz.) thawed1 1/2 lbs lean ground beef
1 egg
1 tsp salt
1/3 cup Italian bread crumbs
1/4 tsp freshly ground black pepper
2 Tbsp olive oil
1 large onion -- chopped coarsely
4 cans beef broth -- (14-1/2-oz.(or
thereabouts))
1 can tomatoes -- (1-lb.)
1/2 tsp dried oregano
1 can red kidney beans -- (1-lb.)
1/2 tsp dried basil
1 cup sliced carrots
1 cup sliced celery
1 cup pasta shells
With hands, squeeze as much moisture from spinach as possible. In large bowl combine spinach, beef, crumbs, egg, salt and pepper. Shape into 1-inch balls. Bake on oiled cookie sheet for 20 minutes at 350º F. Drain and set aside. In drippings from meatballs, sauté onions, stirring occasionally, until soft. Stir in broth, tomatoes (break up with a spoon)and their liquid, beans and their liquid, oregano and basil. Cover. Reduce heat and simmer for 10 minutes. Add carrots and celery. Cover and simmer for 10 more minutes. Stir in pasta. Cover and simmer until pasta is cooked al dente--about 10 minutes. Place meatballs in soup and heat through. Makes about 14 1-cup servings
- - - - - - - - - - - - - - - - - -
Ron's Note: You can substitute frozen meatballs in this recipe, and cook in your crockpot.
This is the only soup that I have ever served that has resulted in my guests' moaning at the table. It's really THAT good! It came from Sunset--either the magazine or one of their terrific cookbooks--too many years ago for me to want to count. Enjoy!