posted by SandyOH 02-23-100 5:05 PM
* Exported from MasterCook *
Meatball Minestrone
Recipe By : Romy Rischar - Partyline
Serving Size : 12 Preparation Time :0:00
Categories : Soups & Stews
Amount Measure Ingredient -- Preparation Method
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2 pounds lean ground chuck
2 cups finely chopped onion, divided
2 cloves garlic -- thinly sliced
6 teaspoons instant chicken or beef bouillon
2 cans tomatoes (16-oz. ea.) -- chopped
1/4 teaspoon thyme
1/4 teaspoon basil
1/4 teaspoon black pepper
1/4 teaspoon paprika
8 cups water
2 cups chopped cabbage
16 ounces garbanzo beans -- drained
1 1/3 cups broken spaghetti (about 1-inch)
Chopped green pepper and parsley -- if desired
Grated Romano cheese
Combine meat, 1 cup of the onions and 3 teaspoons of the bouillon; mix thoroughly. Shape meat into 3/4-inch meatballs.
In a 6-quart Dutch oven or soup pot, brown meatballs 1/3 at a time. Remove from pan. Pour off all but 2 tablespoons of drippings.
Add remaining onions and garlic and cook until tender. Add meatballs, tomatoes, remaining bouillon, seasonings and water. Cover and simmer for 1 hour. Add cabbage, beans, spaghetti, parsley, and green pepper. Cook an additional 15 minutes.
Serve with cheese.
Serves 10 to 12
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NOTES : You can add as much green peppers and fresh parsley as you like. Freeze any leftover soup; also check soup for seasonings.