Recipe for Italian Meatball Soup
This is a recipe from The Cooking Connection at H-E-B.
Everything is the same as the original recipe from H-E-B except for
the suggestion below that you can substitute Great Northern Beans for the
cannellini beans.
Preparation Time: 5 minutes
Cooking Time: 25 minutes
Makes 4 to 6 Servings
| Ingredients | |
| 1 bag (16 ounce) | frozen H-E-B Fully Cooked Italian Meatballs |
| 2 | medium carrots, thinly sliced |
| 1 | large onion, chopped |
| 1 | medium zucchini |
| 1 tablespoon | olive oil |
| 2 cans (15 ounces each) | cannellini beans (white kidney beans), undrained
(two cans-about 15 ounces each) Great Northern beans,
undrained, may be substituted for cannellini beans |
| 1 can (16 ounce) | Del Monte Stewed Tomatoes Italian Recipe |
| 1 can (14 ½ ounce) | beef broth |
| ½ cup | chopped fresh basil leaves |
| 1 teaspoon | salt |
| 1 teaspoon | pepper |
| Cooking Steps-- |
| 1. |
Peel carrots and slice thinly. Chop onion. Cut ends from zucchini and
discard. Cut zucchini in half lengthwise and then into thin slices. |
| 2. |
Heat oil in a 4-quart saucepan over Medium-High heat. Sauté
carrots and onion 5 minutes. Add zucchini, undrained beans, tomatoes,
beef broth and frozen meatballs. Stir and bring to a boil. |
| 3. |
Cover pot, reduce heat to Medium-Low and simmer 15 minutes, stirring
occasionally. |
| 4. |
Meanwhile, chop basil. Stir basil, salt and pepper into soup and cook
2 more minutes. Serve while hot. |
Serving Suggestion: Serve Italian Meatball Soup with Hot Garlic Bread.
Nutrition Facts per Serving (based on 6 servings):
400 calories (198 from fat); 22 g total fat
(8.5 g saturated fat); 60 mg cholesterol;
1807 mg sodium; 35 g total carbohydrate;
11 g fiber; 20 g protein.
Daily Values: iron 21% (3.75 mg);
calcium 13%; vitamin C 20%;
vitamin A 125%
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