Recipe by kellyclark82
"Easy meatball minestrone soup."
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2 (14.5 ounce) cans
1 (14.5 ounce) can
1 (18 ounce) package
1 (16 ounce) package
frozen mixed vegetables
1 (14.5 ounce) can
1 (15 ounce) can
light red kidney beans, drained and rinsed
1 1/2 teaspoons
grated Parmesan cheese
Pretty good soup. A whole box of meatballs is too much. Use about 1/2 the box. I also cut my meatballs in half to make them more bite sized. I used 2 cans of mushrooms, 1 can corn and about 1 to 1.5 cups of sliced carrots as the vegetable. I also started the soup with a finely chopped onion and 2 cloves minced garlic cooked until translucent in about a tbsp. of oil. Then add the rest of your ingredients. I also added about 2 tsp hot sauce & think it could have used a bit more. My family liked it and I would make it again. Pretty easy to make with what you have on hand.
This is a great work-night recipe as it doesn't require much prep and still tastes great. The only change I made was to use two cans of beans, and I used cannellini and northerns I had on hand - otherwise, this recipe is great as written and filling - always important if I'm putting soup on the table!
Super easy to make. I had to make a couple alterations with what I had on hand - white kidney beans instead of red, a can of diced tomatoes instead of stewed, and a can of mixed veggies, drained, instead of frozen. I had mini Italian meatballs so I cut back just a little on the Italian seasoning I added. Would make again!
Good busy day recipe. Easy to put together and cook quickly. I made my own meatballs and only needed half the amount stated. Good taste and a nice hearty soup.
* Percent Daily Values are based on a 2,000 calorie diet.
Mindless Meatball Minestrone
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 122
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