Vegetable Soup with Meatballs

I actually found this recipe attached to my favorite tostada recipe, which I came across the other day. It sounded perfect for the cold weather, and SO easy to do! It's also heavy on veg and light on meat, so rather healthy as well.
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vegetable oil
1/2 lb lean ground beef
1 egg, lightly beaten
1/4 cup bread crumbs
1/4 cup milk
1 t mustard powder
salt and pepper to taste
1 onion, chopped
1 cup sliced baby carrots
1 cup chopped celery
1 small green pepper, chopped
2 garlic cloves, minced
1 t thyme, rubbed
1 1/2 cups beef broth
1 small can (14.5 oz) crushed or diced tomatoes
1 bay leaf
1 small zucchini, chopped
fresh parsley
hot cooked pasta

Drizzle a little oil in a large cast iron skillet or Dutch oven over medium heat.
While oil heats, mix beef, egg, crumbs, milk, mustard and salt and pepper in a large bowl. Shape into small balls. Brown meatballs; drain on paper towel.http://media-files.gather.com/images/d267/d380/d745/d224/d96/f3/full.jpg
Pour off most of the grease from pan.  Saute onion, carrots, celery and green pepper til veggies soften, about 10 minutes. Stir in garlic and saute another minute or so. Add thyme and stir. Increase heat to high; add broth and tomatoes and bring to a boil. Cook a few minutes. Stir in the bay leaf and meatballs and bring to a boil. Reduce heat; cover and simmer 30 minutes.
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Stir in zucchini; cover and simmer 10 minutes or til veggies are tender. Taste and adjust as desired.
Remove bay leaf and serve soup over pasta garnished with parsley.http://media-files.gather.com/images/d265/d380/d745/d224/d96/f3/full.jpg

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