Wednesday, June 22, 2011

Meatball Minestrone

Years ago I was given a cookbook called “Cheap.  Fast.  Good!” by a colleague at work.  I really love this cookbook – quick and easy dinners with things that you usually have around the house.  I have a lot of vegetable soups that I make but I like the added meatballs in this one and the angel hair pasta.  It ends up being a little more of a stew than a soup because there isn’t a ton of broth.  Enjoy!


-1 can (14 oz) chicken broth

-1 can (14 oz) beef broth

-2 cups frozen mixed vegetables

-1 can (14.5 oz) stewed or diced tomatoes

-20 already-cooked meatballs (I use frozen – can thaw or add frozen)

-1/3 cup broken angel hair pasta (1 to 2 inch lengths)

-1 can (15 oz) light red kidney beans

-1 tsp dried Italian seasoning

-1/2 tsp garlic powder


1.  Pour the two broths into a Dutch oven or soup pot and place over high heat.  While the liquid is heating, add the frozen vegetables, tomatoes, meatballs, and pasta.  Cover the pot and bring it to a boil.  This will take about 10 minutes.

2.  While the soup is heating, rinse and drain the beans.

3.  When the soup comes to a boil, uncover it and stir well, making sure to stir along the bottom in case the pasta sticks.  Add the beans, Italian seasoning and garlic powder and reduce the heat to medium or medium-high (to maintain a vigorous boil).  Stir frequently until the pasta is tender, about 3 minutes.  Serve at once. 


1 comment:

Susan Jensen said...

I was hoping for this one. Thanks!


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