Time 1h5m Yield 22 servings (5-3/4 quarts). Number Of Ingredients 18 Steps:
In a large bowl, combine the eggs, bread crumbs, salt and pepper. Crumble meat over mixture and mix well. Shape into 1-in. balls. , In a stockpot, bring broth to a boil. Carefully add the meatballs. Add the tomato juice, tomatoes, vegetables, rice and basil. Bring to a boil. Reduce heat; cover and simmer for 30 minutes., Add the parsley and soy sauce. Simmer, uncovered, for 10 minutes or until meatballs are no longer pink and vegetables are tender.
Time 30m Yield 8 Number Of Ingredients 8 Steps:
Stir water, tomatoes, beef broth, and Italian seasoning together in a large pot; bring to a boil. Add meatballs, Italian-blend vegetables, and pasta to the pot. Return broth to a boil, reduce heat to medium-low, and cook until the meatballs are heated through and the pasta is tender, about 10 minutes. Ladle soup into bowls and garnish with Parmesan cheese.
Time 1h10m Yield 4 servings Number Of Ingredients 19 Steps:
For the meatballs: Place the bread and 3 tablespoons water into a medium bowl. Mash to a paste with a spatula. Add the beef, sausage, egg, parsley, salt and pepper. Blend the mixture thoroughly with your hands or a flexible spatula. Form the mixture into 10 to 16 meatballs. Arrange the meatballs on a parchment paper-lined baking sheet until ready to use. For the hearty meatball stew: Sprinkle the meatballs with the flour and turn to coat with any flour still on the foil. Heat a large heavy nonstick skillet over medium heat for 1 minute. Add 2 tablespoons of the olive oil. Drop the meatballs into the skillet, spaced apart. Cook until the bottoms are set and brown, about 2 minutes. Using a flexible thin spatula, turn each meatball onto an uncooked side and cook until the bottoms are set and brown, about 2 minutes longer. Turn and cook a third side, until set and brown, about another 2 minutes, so the meatballs are browned and set all over. Transfer the meatballs to a large plate. Heat the remaining 2 tablespoons oil in the same skillet over medium-high heat. Add the onions, peppers, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Cook until soft, 4 minutes. Add the mushrooms and the remaining salt and pepper. Cook, stirring occasionally, until the mushrooms have softened, about 5 minutes. Add the potatoes, beans, tomatoes, red pepper flakes and broth. Bring the mixture to a boil. Reduce the heat to a simmer, cover the pan and cook until the potatoes are tender and the meatballs are cooked through, about 20 minutes.
Time 1h10m Yield 6 servings. Number Of Ingredients 12 Steps:
In a small bowl, combine the egg whites, bread crumbs, cheese and 2 teaspoons Italian seasoning. Crumble turkey over mixture and mix well. Shape into 3/4-in. balls. , Place in a 15x10x1-in. baking pan coated with cooking spray. Bake, uncovered, at 350° for 10-15 minutes or until no longer pink., Meanwhile, in a Dutch oven, saute carrots and celery in oil for 5 minutes. Add garlic; cook 1 minute longer. Add the broth, pepper and remaining Italian seasoning. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. , Stir in pasta; cook 10-12 minutes longer or until vegetables and pasta are tender. Add meatballs and heat through.
Time 35m Yield 6 serving(s) Number Of Ingredients 13 Steps:
Chop garlic. Combine ground beef, bread crumbs, egg, tomato pesto, 1/4 teaspoon salt, and 1/4 teaspoon pepper until blended. Shape into 1-inch meatballs (about 25-30); wash hands. Preheat large stockpot on medium-high 2-3 minutes. Place oil in pan; add meatballs (in batches). Cook and turn 6 to 8 minutes or until browned. Remove meatballs from pan and set aside. Add trinity mix (onion, celery, carrots) and garlic to pan; cook and stir 2 to 3 minutes or until onions soften. Add spinach; cook 2 to 3 minutes or until spinach begins to wilt. Reduce heat to medium-low; stir in cannellini beans, chicken stock, meatballs and remaining 1/4 teaspoon each salt and pepper. Simmer 5 to 7 minutes or until meatballs are 160 degrees Fahrenheit and soup is hot. Top with Parmesan cheese and serve.
Time 50m Yield Makes 7 servings, about 1 cup soup and 4 crackers each. Number Of Ingredients 10 Steps:
Combine meat, 1/4 cup onions, 1/3 of garlic and 1/2 tsp. oregano in large bowl. Add cracker crumbs and egg; mix well. Shape into 1-inch balls. Cook and stir remaining onions and garlic in hot oil in Dutch oven or large saucepan on medium-high heat 3 to 5 min. or until onions are tender. Add broth, tomatoes, spinach and remaining oregano; bring to boil. Add meatballs; cover. Simmer on low 20 to 25 min. or until meatballs are done. Serve with additional saltines.
Time 1h10m Yield 4-6 serving(s) Number Of Ingredients 11 Steps:
Saute onion in a bit of butter or oil, add garlic at the end of Saute if using fresh. Add the potatoes to saute for just a minute. Add stock, water, soup, ketchup, garlic powder (if not using fresh), and diced potatoes. Bring all to a low simmer for 15 minutes then add frozen veggies. Continue to simmer until veggies and potatoes are almost tender. Add meatballs/meatloaf and pasta, simmer until pasta is cooked and meat is heated all the way through. Taste and season as you like. Cool for a few minutes and enjoy!
Time 1h20m Yield 6 Number Of Ingredients 13 Steps:
Mix together the ground turkey, egg, onion, garlic salt, and pepper. Form meatballs using a tablespoon measure. Heat the oil in a skillet over medium heat. Brown meatballs in oil. Transfer meatballs to a paper towel to drain. In a soup pot, dissolve the bouillon cube in the boiling water. Stir in the undiluted mushroom soup. Add the carrots, celery, onion, and corn. Add the meatballs to the soup, and bring to a boil. Reduce heat, and simmer 25 to 30 minutes.
