Maggie's Magnificent Meatball Minestrone
From warsawnan 13 years ago
- 4-5 hours to make
- Serves Huge crowd
This makes a HUGE stockpot because the friends I cook this delicious, hearty soup for want it ALL the time. I use barley instead of the traditional pasta or rice because leftovers freeze & reheat very well. Read more Adjust the veggie mix to your own preference. See less
Ingredients
Meatballs:
- 4 lbs. ground beef shopping list
- 3 eggs shopping list
- 2 tsp. garlic powder shopping list
- 2 envelopes Lipton Onion Soup Mix shopping list
- 1/2 c. bread crumbs shopping list
Soup Base:
- 3 32 oz. boxes beef broth shopping list
- 2 32 oz. boxes chicken broth shopping list
- 1 46 oz. bottle spicy vegetable juice (V-8) shopping list
- 1/2 c. red wine vinegar shopping list
- 1/2 c. port wine shopping list
Other Ingredients:
- 1 11 oz. box barley (quick-cooking works) shopping list
- 2 pkgs. (5 each) sweet Italian sausage links, cut into bite-sized pieces shopping list
- 2 c. sliced button mushrooms shopping list
- 3 lg. onions, chopped shopping list
- 1-1/2 c. baby carrots, cut into thirds shopping list
- 1 red bell pepper, seeded & chopped shopping list
- 1 yellow bell pepper, seeded & chopped shopping list
- 2 16 oz. cans green beans shopping list
- 2 16 oz. can kidney beans shopping list
- 2 c. fresh, frozen or canned corn shopping list
Garnish:
- Crutons shopping list
- Grated parmesan cheese shopping list
How to make it
- In large bowl, mix together the meatball ingredients. Shape into bite-sized meatballs (I use a small cookie dough scoop) and place in baking dish. Bake at 350-degrees for 20 minutes. Drain excess fat.
- Pour soup base ingredients into HUGE stockpot. Bring to a boil. Reduce heat to medium. Add the barley, carrots, bell peppers, beans, and corn See Photo. Stir then cover.
- In large electric skillet, heat 2 T. vegetable oil. Add onions and fry for about 15 minutes, then add the sausage and fry another 15 minutes See Photo. Add the mushrooms, stir, and cook 10 minutes more See Photo. Add this mixture to your pot of soup, add the prepared meatballs, stir, cover and simmer several hours until carrots are tender.
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