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SOUP

Meatball Vegetable Soup

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  • 2 Tbsp olive oil
  • 1 cup thinly sliced carrots
  • 1 cup diced onion
  • ¾ cup diced green pepper
  •  1 cup sliced green beans
  • 1-15 oz can great northern beans, rinsed and drained
  • 1-14 oz can diced tomatoes
  • 1 quart chicken broth
  • 3 Tbsp long grain brown rice
  • 1 tsp basil 1 tsp oregano
  • ½ tsp salt
  • ¼ tsp black pepper
  • meatballs
  • 1 pound lean ground beef
  • ½ cup bread crumbs
  • ½ cup parmesan cheese
  • 1 egg
  • ½ tsp salt
  • 1 tsp oregano
  • Grated parmesan cheese

 

Make meatballs by combining all meatball ingredients in a bowl. Mix well and form into 1-inch balls. Place meatballs on a cookie sheet with low sides. Bake in 350 degree oven for 15 minutes. Remove from cookie sheet and drain if necessary on paper towels. Set aside. While meatballs cook, heat olive oil in a large pot over medium high heat. Add carrots, onion green pepper and green beans. Cook stirring occasionally until onion is softened (about 7 minutes). Add northern beans, tomatoes, broth, rice, oregano, basil, salt & pepper. Cover and bring to a boil, reduce heat & simmer 20 minutes. Add cooked meatballs to soup and simmer for 10 more minutes. Serve with grated parmesan cheese.

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