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Recipe Source: cdkitchen.com
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Mini Meatball And Vegetable Soup
Category: soups
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Serves/Makes: 4
Ready in: 30-60 minutes
- 1 pound ground beef (80% to 85% lean)
- 1 can (14.5 ounce size) Italian-style diced tomatoes, undrained
- 1 can (14.5 ounce size) ready-to-serve beef broth
- 1/2 cup water
- 1/4 cup Italian-style dry bread crumbs
- 2 tablespoons water
- 3 cups frozen vegetable blend (such as green beans, corn and peas)
- salt and pepper
Combine tomatoes, broth and 1/2 cup water in large saucepan; bring to a boil. Reduce heat; simmer 10 minutes. Meanwhile, combine ground beef, bread crumbs and 2 tablespoons water in medium bowl, mixing lightly but thoroughly. Shape into one-inch meatballs. Add meatballs and vegetables to broth mixture; bring to a boil, stirring occasionally. Reduce heat; cover and simmer 5 to 7 minutes or until meatballs are not pink in center and vegetables are tender. Season with salt and pepper, as desired.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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