This is a busy-day, weeknight meatball
soup recipe. For the sake of convenience, keep on hand frozen
packages of meatballs and mixed vegetables, a jar of ready-to-use
beef gravy and a can of stewed tomatoes...and you can have dinner
on the table in about 15 to 20 minutes.
Weeknight
Meatball Soup
- 12 ounces frozen fully-cooked
beef meatballs (about 23 meatballs)
1 (12-ounce) jar beef gravy
1 (8-ounce) can stewed tomatoes, undrained
3/4 teaspoon dried thyme
1/8 teaspoon pepper
1 (16-ounce) package frozen vegetable mixture (with potato)
- Cooked rice for accompaniment
(optional)
- Combine gravy, tomatoes,
3/4 cup water, thyme and pepper in large saucepan; bring to a
boil. Stir in meatballs and vegetable mixture; reduce heat. Cook
10 to 15 minutes or until meatballs are heated through, stirring
occasionally.
- Serve over cooked rice,
if desired.
Makes 4 servings.
Recipe and photograph provided
courtesy of the Beef Industry Council.
