<Date: Wed, 12 Nov 2003 23:51:15 -0700
Subject: Hearty Fall soups
I am looking for a recipe for a hearty fall soup. Something which is warming and tasty.>
This one is tasty, warming and very filling.
Michele
Italian Meatball Soup Recipe By: Michele Wilson Serving Size : 8
Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------
1 pound extra lean ground beef 1 cup bread crumbs -- plain 1 whole egg 2 teaspoons Italian seasoning
-- divided 2 cloves garlic -- minced fine 1 medium sweet onion -- minced fine 8 ounces no salt added
tomato sauce
1/2 teaspoon salt
2/4 teaspoon pepper 2 tablespoons olive oil 1 cup burgundy 3 cups low sodium beef broth 16 ounces
frozen mixed vegetables -- *see Note 8 ounces Portobello mushrooms -- sliced 1 medium zucchini --
sliced 14 1/2 ounces low sodium tomatoes, canned -- drained and diced 2 1/4 ounces black pitted
olives -- drained and sliced 1 tablespoon Worcestershire sauce
3/2 teaspoon seasoned pepper
4/2 teaspoon seasoned salt
5/4 teaspoon crushed red pepper
Mix together ground beef, bread crumbs, tomato sauce, 1 teaspoon Italian seasoning, 1 clove garlic,
half the onion, 1/2 teaspoon salt and 1/4 teaspoon pepper. Form into 2 inch meatballs. Heat olive
oil in a large saucepan or Dutch oven. Add meatballs and brown. Do in batches if necessary. Remove
from pan. Add wine to pan and deglaze the pan and loosen all those delicious browned bits. Add
everything except meatballs and mix well. Heat to boiling. Reduce heat and add meatballs. Simmer for
30 minutes.
Per Serving: 351 Calories; 16g Fat (41.9% calories from fat); 21g Protein; 28g Carbohydrate; 5g
Dietary Fiber; 63mg Cholesterol; 527mg Sodium. Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 3
Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates.
NOTES: I use a mixture of corn, peas, green beans and lima beans.
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