Maggie's Magnificent Meatball Minestrone Soup
Maggie's Magnificent Meatball Minestrone Soup

Maggie's Magnificent Meatball Minestrone Soup - Family members warmth and closeness may be obtained in simple approaches. One of them is cooking and serving meals for the family members. As a housewife, obviously you don't wish to miss a meal with each other proper? Cuisine can also be the important to a content family, numerous feel homesick since their cooking has been identified elsewhere.

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Maggie's Magnificent Meatball Minestrone Soup is one of the most well liked of current trending meals in the world. It's simple, it is quick, it tastes yummy. It's appreciated by millions every day. They are nice and they look fantastic. Maggie's Magnificent Meatball Minestrone Soup is something which I've loved my whole life.

To get started with this particular recipe, we have to prepare a few components. You can cook maggie's magnificent meatball minestrone soup using 26 ingredients and 3 steps. Here is how you can achieve it.

Ingredients needed to make Maggie's Magnificent Meatball Minestrone Soup:

  1. meatballs
  2. 4 lb ground beef
  3. 3 medium eggs
  4. 2 tsp garlic powder
  5. 2 envelopes Lipton onion soup mix
  6. 1/2 cup breadcrumbs
  7. soup base
  8. 3 box beef broth (32 oz. each)
  9. 2 box chicken broth (32 oz. each)
  10. 46 oz spicy vegetable juice (V8)
  11. 1/2 cup red wine vinegar
  12. 1/2 cup port wine
  13. other ingredients
  14. 1 box (11 oz.) barley (quick-cooking barley works)
  15. 2 packages (5 each) sweet Italian sausage links, cut into bite-size pieces
  16. 2 cup sliced mushrooms
  17. 3 large onions, chopped
  18. 1 1/2 cup baby carrots, cut into thirds
  19. 1 red bell pepper, seeded and chopped
  20. 1 yellow bell pepper, seeded and chopped
  21. 2 can (16 oz.) green beans
  22. 2 can (16 oz.) kidney beans
  23. 2 cup fresh or frozen corn
  24. garnish
  25. 1 Crutons
  26. 1 Fresh grated parmesan cheese

Directions to serve Maggie's Magnificent Meatball Minestrone Soup:

  1. 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°F for 20 minutes. Drain excess fat.
  2. Pour soup base ingredients into HUGE (7.5 quart) stockpot. Bring to a boil. Reduce heat to medium. Add the barley, carrots, bell peppers, beans, and corn. Stir then cover.
  3. 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. Add the mushrooms, stir, and cook 10 minutes more. 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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