Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Mini Meatball And Vegetable Soup
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- #68892
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1 pound ground beef (80% to 85% lean)
1 can (14.5 ounce size) Italian-style diced tomatoes, undrained
1 can (14.5 ounce size) ready-to-serve beef broth
1/2 cup water
1/4 cup Italian-style dry bread crumbs
2 tablespoons water
3 cups frozen vegetable blend (such as green beans, corn and peas)
salt and pepper
directions
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 one-inch meatballs.
Add meatballs and vegetables to broth mixture; bring to a boil, stirring occasionally. Reduce heat; cover and simmer 5 to 7 minutes or until meatballs are not pink in center and vegetables are tender.
Season with salt and pepper, as desired.
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nutrition data
Nutritional data has not been calculated yet.
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