MINI MEATBALL AND VEGETABLE SOUP

Mini Meatball and Vegetable Soup --
 
  • Total Recipe Time: 45 to 50 minutes
  • Makes 4 servings

INGREDIENTS

  1. 1 pound Ground Beef (80% to 85% lean)
  2. 1 can (14-1/2 ounces) Italian-style diced tomatoes, undrained
  3. 1 can (14 to 14-1/2 ounces) ready-to-serve beef broth
  4. 1/2 cup water
  5. 1/4 cup Italian-style dry bread crumbs
  6. 2 tablespoons water
  7. 3 cups frozen vegetable blend (such as green beans, corn and peas)
  8. Salt and pepper

INSTRUCTIONS FOR MINI MEATBALL AND VEGETABLE SOUP

  1. Combine tomatoes, broth and 1/2 cup water in large saucepan; bring to a boil. Reduce heat; simmer 10 minutes.
  2. Meanwhile combine Ground Beef, bread crumbs and 2 tablespoons water in medium bowl, mixing lightly but thoroughly. Shape into 32 one-inch meatballs.
  3. Add meatballs and vegetables to broth mixture; bring to a boil, stirring occasionally. Reduce heat; cover and simmer 5 to 7 minutes. Season with salt and pepper, as desired.
  • Test Kitchen Tips
  • Cooking times are for fresh or thoroughly thawed Ground Beef. Ground Beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of Ground Beef doneness.
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