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Soup is on - Meatball Minestrone

by Pat Maley
January 10, 2018

Image result for minestrone soup

Quite a few years ago I took a class with the Montgomery county, Maryland Adult Learning Program. It was a fun way to get out for the evening and learn something something new. At the time I have to admit I didn't do much cooking beyond a grilled cheese and a can of Campbells. I spent much of my time in a commercial kitchen and I ate most of my meals at work. My food bill was low but my cooking skill level was stagnant.  This recipe was one of a few in the Soups and Breads class. It is beloved by my step daughters and grandchildren. 

I double the recipe for the meatballs. I use half and then freeze the other half. On one of those busy days I can grab the meatballs out of the freezer and have dinner ready in minutes. This is a quick soup to prepare and delicious with a salad or warm loaf of bread. Enjoy!

INGREDIENTS:

1/2 pound lean ground beef

2 links sweet italian sausage

2 Tablespoons bread crumbs

1 Tablespoon grated parmesan cheese

1/4 teaspoon each salt and pepper

1 egg

1/4 cup chopped onion

1 garlic clove

1/2 cup sliced carrots

1 Tablespoon italian seasoning

3 cups of beef broth (or vegetable broth for a lighter flavor)

16 oz. can diced tomatoes

1 cup tri color rotini

1 small zucchini, sliced

grated cheese to garnish

Combine beef, sausage, bread crumbs, 1 Tablespoon of cheese, salt, pepper, and egg; Form into 3/4" meatballs. Heat 1 Tablespoon of oil in a 4-6 quart dutch oven over medium heat. Cook meatballs, onion, garlic (crushed), until meatballs are brown. Drain fat.

Add remaining ingredients except zucchini and cheese. Bring to a boil. Reduce heat; cover and simmer 10 minutes. Add zucchini; cook, covered 5 minutes until zucchini is crisp tender and pasta is of desired doneness. Garnish with cheese. Serves 4-5 people. 

Image result for minestrone soup

 

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