Mini Meatball and Vegetable Soup
Recipe courtesy of The Beef Checkoff.
1 pound ground beef
1 (14.5-ounce) can Italian-style diced tomatoes, undrained
1 (14 to 14.5-ounce) can beef broth
1/4 cup Italian-style dry bread crumbs
3 cup frozen vegetable blend (such as green beans, corn and peas)
- Combine tomatoes, broth and 1/2 cup water in large saucepan; bring to a boil. Reduce heat; simmer 10 minutes
- Mix ground beef, bread crumbs and 2 tablespoons water lightly but thoroughly. Shape into 32 (1-inch) meatballs.
- Add meatballs to pan; bring to a boil. Reduce heat; stir gently. Simmer, covered, 5 minutes.
- Add vegetables; bring to a boil. Reduce heat; simmer, covered, 5 minutes or until meatballs are medium (160°F | 71.1°C -- not pink in center and juices show no pink color), and vegetables are tender.
Makes 4 servings.
Recipe and photograph courtesy of The Beef Checkoff.