Tuesday, August 12, 2008

Minnestrone/Meatball soup

2 lbs. lean ground beef or 2 lbs. pre-cooked meatballs
1 c. chopped celery
1 c. chopped onion
salt to taste (I use garlic salt)
1 28-oz. can diced tomatoes
1 qt. water
4 lrg. carrots, peeled and sliced
2 (8-oz) cans tomato sauce
1 small can tomato paste
5 c. beef broth
1 can corn (I also use the juice)
1 Tbls. dried parsley
1 tsp. ground basil
2 tsp. dried oregano leaves
1/2 tsp. pepper
3 garlic cloves
1 (16 -oz) can green beans (I put the juice in the soup)
1 (15 oz) can kidney beans, drained
1 1/4 c. uncooked pasta
Parmesan cheese for garnish

Brown ground beef over medium-high heat, stirring to break up meat. Drain. If you are making a meatball soup, unthaw and warm. Stir in celery, onions, garlic, and salt in 1 1/2 Tbls. butter or oil. Cook until vegetables are tender crisp, (about 10 minutes). Boil carrots in 1 qt. water (save water for soup).
In a large pot combine ground beef, tomatoes, carrots,water, tomato sauce, tomato paste, broth, & spices. Bring to a boil. Cover; simmer over low heat (about 20 min) Add green beans, corn, & kidney beans.
Bring to a boil, add pasta. Add all ingredients into pot. Cook 15-20 minutes until pasta is tender. Garnish with Parmesan cheese. Makes 12-14 servings.

A sweet neighbor in kenai brought me a dish similar to this one day when I was under the weather. It was much appreciated. My kids were much appreciative that she introduced this dish to our family...they love it.

*This makes a LOT of soup. So freeze some when you need a quick meal...or when YOU'RE under the weather and don't have a sweet neighbor to bring you dinner!

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