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Meatballs Minestrone

Canadian.kitchen's picture
Ingredients
  Day old bread slice 1
  Red wine/Tomato juice 1⁄2 Cup (8 tbs)
  Ground meat 1 Pound (fresh)
  Egg 1 , beaten
  Chopped onion 2 Tablespoon
  Salt 1 Teaspoon
  Marjoram 1⁄4 Teaspoon
  Sweet basil 1⁄4 Teaspoon
  Garlic salt 1 1⁄4 Teaspoon
  Dried navy beans 1 Cup (16 tbs)
  Water 5 Cup (80 tbs)
  Hot oil 1⁄4 Cup (4 tbs)
  Diced celery and leaves 1⁄2 Cup (8 tbs)
  Shredded cabbage 1⁄2 Cup (8 tbs)
  Diced turnip 1⁄2 Cup (8 tbs)
  Garlic 1 Clove (5 gm), crushed
  Beef broth/Bouillon 2 Cup (32 tbs)
  Onions 2 , sliced
  Canned tomatoes 28 Ounce, strained, if desired (1 can)
  Bay leaf 1
  Clove 1
  Macaroni 1 Cup (16 tbs) (tiny shell/elbow)
  Boiling salted water 2 Quart
  Grated parmesan cheese 1⁄4 Cup (4 tbs)
Directions

Crumble bread into wine; add next 7 ingredients.
Form into small balls, the size of hazelnuts, and refrigerate until needed.
Wash beans, and soak overnight in 5 cups water.
Next morning add 1 teaspoon salt, and simmer 30 minutes.
Saute meat balls in oil; when richly browned, drain and set aside.
Pour off 1/2 the fat, and add celery, cabbage, turnip and garlic to pan; fry, stirring, 5 minutes.
Scrape into large saucepan, and add next 5 ingredients and undrained beans.Cover, and simmer 1 hour or until beans are almost tender, stirring occasionally.
Meanwhile, cook macaroni in boiling water until almost tender.
Drain.
Add macaroni and meat balls to soup.
Cover, and simmer 20 minutes.
Taste for seasoning.
Serve in deep bowls, sprinkled with cheese.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Method: 
Boiled
Interest: 
Party
Servings: 
10

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