Vegetable Soup With Tiny Meatballs Food

MEATBALL VEGETABLE SOUP

Steps:

• In a large bowl, mix beef, egg, bread cubes, 1/4 cup onion and salt. Shape into 36 meatballs. Heat oil in a kettle or Dutch oven; brown meatballs with remaining onion. Add broth, soup, macaroni, peas and thyme; heat through, stirring often.

DUTCH VEGETABLE SOUP WITH MEATBALLS

Steps:

• In a medium bowl, thoroughly combine meatball ingredients, then form small meatballs (about 1 tablespoon each). Set aside.
• In a medium pot over high heat, bring the vegetable broth to a boil. Add the carrots, celery, vermicelli, and meatballs. Reduce to a simmer and cook until vegetables are fork-tender and meatballs are cooked through, about 10-12 minutes.
• Remove from heat and top with parsley and chives. Taste for salt and pepper. Serve immediately.

MINI MEATBALL AND VEGETABLE SOUP

Steps:

• Combine tomatoes, broth and 1/2 cup water in large saucepan; bring to a boil. Reduce heat; simmer 10 minutes.
• Meanwhile combine Ground Beef, bread crumbs and 2 tablespoons water in medium bowl, mixing lightly but thoroughly. Shape into 48 small meatballs.
• Add meatballs and vegetables to broth mixture; bring to a boil, stirring occasionally. Reduce heat; cover and simmer 5 to 7 minutes. Season with salt and pepper, as desired.

MINI MEATBALL SOUP

Steps:

• In a deep pot over medium heat add oil, chopped carrots, celery and onions and bay leaves. Season with salt and pepper. Cover pot and cook veggies 5 or 6 minutes, stirring occasionally.
• While the veggies cook, combine meat, egg, garlic, grated cheese, bread crumbs, salt, pepper, nutmeg.
• Uncover your soup pot and add broth and water to the pot. Increase heat to high and bring soup to a boil. When soup boils, reduce heat a bit and start to roll meat mixture into small balls, dropping them straight into the pot. You are making meat dumplings that will cook in the broth. When you are done rolling the meat, add pasta to the soup and stir. Cover and simmer soup 10 minutes. When pasta is tender, stir in chopped spinach in batches. When spinach has wilted into the soup, the soup is done and ready to serve. Adjust your seasonings. Serve soup with crusty bread or grilled 4 cheese sandwiches.
• In a small skillet over medium low heat, combine oil, butter and garlic. Cook garlic in butter and oil gently for 2 or 3 minutes. Remove garlic butter mixture from heat.
• Place a large nonstick skillet on the stove over medium high heat. Using a pastry brush, brush 1 side of 4 slices of bread with garlic oil and place buttered side down in skillet. Top each slice with equal amounts of the 4 cheeses, distributing them equally over the 4 slices. Top each sandwich with another slice of bread brushed with garlic butter, buttered side up. Flip the grill cheese sandwiches a few times until cheeses are melted and gooey and bread is toasty and golden. Cut grilled 4 cheese sandwiches from corner to corner and serve.

VEGETABLE MEATBALL SOUP

Steps:

• Combine the ground pork and beef in a large bowl and add the parsley, Worcestershire sauce, salt and pepper. Blend together well. Form the mixture into to 3/4 inch balls. Heat oil in a large soup pot over medium heat. Working in batches, add the meatballs to the pot and brown them on all sides, about 4 minutes. Transfer each batch to a bowl.
• Pour off all but 3 tablespoons of the drippings from the pot. Add the potatoes, carrots, leeks and rutabaga and saute the vegetables for about 5 minutes to soften them. Add the broth and tomatoes with their juices. Return the meatballs to the pot. Bring the mixture to a boil over high heat. Reduce the heat to medium and simmer, uncovered, until the meatballs and vegetables are tender, about 45 minutes. Season with salt and pepper to your taste.

MEATBALL VEGETABLE SOUP

Steps:

• For soup, add all ingredients to Dutch oven.
• Boil for 30 minutes.
• Make meatballs: Mix all ingredients and shape into 12 balls.
• Refrigerate 30 minutes and then drop into boiling soup and simmer 10 minutes.

VEGETABLE MEATBALL SOUP

Steps:

• In a Dutch oven, combine the meatballs, broth, vegetable blend, tomatoes, water and pasta. Bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until pasta is tender. Garnish servings with cheese if desired.

EASY VEGETABLE SOUP RECIPE WITH MEATBALLS

Steps:

• Heat 2 teaspoons of olive oil in a Dutch oven placed over medium heat. Add meatballs, and cook until no longer pink. Remove meatballs and set aside.
• Heat remaining olive in the same Dutch oven. Add onions and cook until soft, about 3-4 minutes. Add garlic, carrots, zucchini and mushrooms. Cook an additional 5-7 minutes or until vegetables soften. Season vegetables with thyme, salt, and pepper.
• Stir in beef broth, crushed tomatoes, and water (fill the tomato can with water), bring to a slight boil.
• Add pasta and reduce heat. Cook until pasta is al dente
• Add kale to the soup, stir.
• Return meatballs to the soup and simmer until heated through and kale has wilted.

MINI TURKEY MEATBALL VEGETABLE SOUP

Steps:

• Preheat oven to 400°F.
• In a large bowl, combine ground turkey, breadcrumbs, egg, parsley, onion, garlic, salt and cheese. Using your (clean) hands, gently mix all the ingredients well until everything is combined.
• Form small meatballs, about 1 tbsp each, you'll get about 42. Bake in the oven about 12 minutes.
• Meanwhile, heat the oil in a large pot or Dutch oven over medium-high heat.
• Add the carrots, celery, onion, garlic and saute until tender and fragrant, about 15 minutes.
• Add the broth, tomatoes, parmesan cheese rind, salt and pepper.
• Add the rosemary,bay leaves, basil and parsley, cover and cook on low 40 minutes.
• Remove the bay leaves, rosemary sprig, parmesan rind and drop the meatballs in along with the zucchini and spinach, cover and simmer until the zucchini is tender and meatballs are cooked through, about 8 to 10 minutes, season to taste with salt and black pepper if needed.
• Serve with extra grated cheese on the side if desired.

HEARTY MEATBALL SOUP II

Steps:

• In a large pot over medium high heat, combine the onion soup mix, carrots and water and bring to a boil, cooking until carrots are tender. Add the tomatoes, green beans, chicken broth and mixed vegetables, and simmer for 15 minutes.
• Meanwhile, in a large bowl, combine the beef, egg, bread crumbs, Parmesan cheese and ground black pepper. Roll into tiny, bite size meatballs and add to the soup.
• Simmer for another 20 minutes, then add the pasta. Simmer for another 15 minutes, or until meatballs and pasta are fully cooked.

EASY MEATBALL SOUP

Steps:

• Place the meatball ingredients in one large mixing bowl. Drizzle a little extra virgin olive oil. Mix until the meat mixture is well incorporated.
• Form the mixture into meatballs about 1 ½ tbsp each (whatever size you choose, stick to it). Arrange the meatballs on a large, lightly oiled sheet pan and broil for 5 to 8 minutes until browned (they will cook some more in the soup).
• In a large pot, heat about 2 tbsp extra virgin olive oil over medium-high heat. Add onions, carrots, celery, bell peppers, and garlic. Cook, stirring occasionally, for 5 minutes.
• Add broth and tomatoes. Season with oregano, paprika, salt and pepper. Cook over mediu/medium-high heat for 10 minutes.
• Add the meatballs and pasta. Cook for 10 minutes or until pasta is cooked.
• Remove from heat and stir in parsley. Transfer to serving bowls, and if you like sprinkle a bit more grated Parmesan cheese. If you like heat, add some crushed pepper flakes. Enjoy!

VEGETABLE SOUP WITH TINY MEATBALLS

Steps:

• Heat beef broth to boiling. Add veggies and oregano and simmer 12 minutes.
• Add pasta to bubbling soup; cook until pasta is almost done. Drop tiny meatballs into soup; simmer 2 minutes.
• Season with salt and pepper.
• Serve with grated paremsan cheese.
• Mini meatballs: Soak 2 slices dry bread or toast in water; squeeze out moisture.
• Lightly mix bread with 1 lb ground beef, egg, garlic and salt.
• Form in 3/4 inch balls using 1 teaspoon mixture for each.
• Brown in butter - Makes 5 dozen.

MINI TURKEY MEATBALL VEGETABLE SOUP RECIPE

Steps:

• Preheat oven to 400 degrees F.
• In a large bowl, combine ground turkey, breadcrumbs, egg, parsley, onion, garlic, salt and cheese. Gently mix all the ingredients well until everything is combined.
• Form small meatballs, about 1 tablespoon each. Bake in the oven for about 12 minutes.
• Meanwhile, heat the oil in a large pot or Dutch oven over medium-high heat.
• Add the carrots, celery, onion, garlic and saute for about 15 minutes until tender and fragrant.
• Add the broth, tomatoes, parmesan cheese rind, salt and pepper.
• Add the rosemary,bay leaves, basil and parsley, cover and cook on low 40 minutes.
• Remove the bay leaves, rosemary sprig, parmesan rind and drop the meatballs in along with the zucchini and spinach, cover and simmer for 8 to 10 minutes, until the zucchini is tender and meatballs are cooked through. Season to taste with salt and black pepper if needed.
• Serve with extra grated cheese on the side if desired.

HEARTY MEATBALL VEGETABLE SOUP

Steps:

• In a large soup pot over medium heat, add your chopped onions, carrots, garlic, and tomato paste. Saute the vegetables until they become tender and the smell becomes incredibly fragrant (yummy)!
• Add the tomato sauce and broth.
• Bring this mixture to a boil and then add in the frozen corn.
• Reduce heat to bring the soup to a simmer. Allow it to simmer for 15 minutes and then add the canned (or fresh) vegetables.
• While the soup simmers, get a large bowl and add the ground beef, salt, pepper, grated Parmesan, and Italian seasoning to it. Mix these ingredients together to make the meatball mixture.
• Form tablespoon-sized meatballs, and drop them into the simmering broth. Add additional salt and pepper if needed to taste.
• Reduce the heat to low, cover the pot, and simmer for 30 minutes.
• Add egg noodles, and cook for an additional 15 minutes.
• Serve the soup warm in bowls. Garnish with additional cheese and parsley.

DUTCH SOUP WITH TINY MEATBALLS

Steps:

• 1. In a medium bowl, thoroughly but lightly mix meatball ingredients, then form small meatballs (about 1 tablespoon or a little less for each). Set aside.
• 2. In a medium pot over high heat, bring the broth to a boil. Add the carrots, celery, pasta and meatballs. Reduce to a simmer and cook until vegetables are fork-tender and meatballs are cooked through, about 10-12 minutes.
• 3. Remove from heat and top with parsley and chives. Add salt and pepper to taste.