Easy Meatball Minestroni Thursday, September 4, 2008


2 14.5 oz cans chicken broth
1 14.5 oz can beef broth
1 lb frozen mixed vegetables
1 lb bag frozen meatballs
1 14.5 oz can Italian seasoned diced tomatoes
1/2 cup uncooked macaroni
1 15 oz can light red kidney beans, drained and rinsed
1 1/2 tsp Italian seasoning
6 TBSP grated Parmesan cheese


In a large Dutch oven or stock pot, heat the chicken and beef broth. Add the frozen vegetables and meatballs while they are still frozen. Add the canned tomatoes and the uncooked macaroni. Cover the pot and continue cooking until it boils, which takes about ten minutes. When the soup mixture boils, uncover it and stir it well. Add the drained and rinsed kidney beans and the Italian seasoning. Reduce the heat to medium and continue cooking, stirring frequently. Cook until the macaroni is tender, which will be another six or seven minutes. Serve immediately. Add a tablespoon of grated fresh Parmesan cheese to each bowl as a garnish.

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