This is a guest post from
Freeze Happy.
Since November is Mini Meatball month and if you read
last week's recipe for mini meatballs and made a bunch then you're all set to start putting those meatballs to good use! Here are three recipes to tempt your taste buds!
Italian Meatball Soup:
Ingredients:- 1 (14 ounce) can beef broth
- 1 (14 1/2 ounce) can diced tomatoes with onion and garlic
- 1 1/2 cups water
- 1/2 teaspoon italian seasoning, crushed
- 8 ounces frozen italian style cooked meatballs, or your own from the freezer,about 8
- 1/2 cup small dry pasta, such as ditalini or orzo pasta (elbows are ok)
- 1 cup loose pack, frozen mixed vegetables
- 1 tablespoon finely shredded parmesan cheese or grated parmesan cheese
Directions- Stir together beef broth, undrained tomatoes, the water and Italian seasoning in a large saucepan, bring to boiling.
- Add meatballs, pasta and frozen veggies.
- Return to boiling, reduce heat.
- Simmer covered, about 10 minutes or till pasta and veggies are tender.
- Ladle soup into bowls and sprinkle with cheese.
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Chile Verde MeatballsSERVES 4 -6
Ingredients:- 1 large fresh onion, minced
- 2 cloves minced garlic
- 1 (16 ounce) jar la victoria salsa verde
- 1/2 cup chicken broth
- 1 1/2 lbs frozen meatballs
- 1/2 teaspoon ground cumin
- 1/2 cup sour cream, for garnish
Directions- Into a large, heavy pot, add the onion, garlic, salsa verde, broth or beer, and the meatballs.
- Simmer on low for 30 minutes, stirring occasionally; add the ground cumin and simmer for 15 minutes more.
- Serve with sour cream for garnish, along with rice and beans and tortillas.
**Note: you can also make this in your crockpot on low for 4 hours, adding in the cumin in the last 30 minutes.
Comments (4)
Mmm..mmm!! That looks so good!
Nice. I was about to do a Meatball post too. :)
thank you
yum... they look good :)