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

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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