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Meatballs In Tomato Soup

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Ingredients
  Lean beef/Lean veal 2 Pound, ground
  Canned tomato juice 46 Ounce (1 Can)
  Tomato sauce 16 Ounce (2 Cans, 8 Ounce Each)
  Oregano 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Instant minced onion 2 Tablespoon
  Garlic powder 1 Tablespoon
  Worcestershire sauce 1 Tablespoon
  Carrots 2 Cup (32 tbs), diced
  Celery 2 Cup (32 tbs), diced
  Zucchini 1 Cup (16 tbs), diced
  Fresh mushrooms 1 Cup (16 tbs), sliced
Directions

GETTING READY
1. Shape ground meat to form walnut-size balls.

MAKING
2. In a 3-quart shallow casserole, place the meatballs.
3. Cook on High for 8 minutes.
4. Flip over the meatballs carefully to prevent them from baking.
5. Drain excess fat and keep aside.
6. In a 4-1/2-quart bowl, prepare a mixture with tomato juice, tomato sauce and all the spices.
7. Cook on High to boil the mixture.
8. Add carrots, celery and zucchini.
9. Cover the bowl.
10. Cook on High for 10 minutes until the vegetables are soft.
11. Add in the mushrooms.
12. Cover the bowl.
13. Cook on High for 5 minutes.
14. Transfer the meatballs to the tomato-vegetable mixture.
15. Cover before cooking.
16. Heat on High to serving temperature.

SERVING
17. Serve in a bowl.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Appetizer
Method: 
Microwaving
Dish: 
Soup
Ingredient: 
Beef
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
23 Minutes
Ready In: 
0 Minutes
Servings: 
6

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