Italian Meatball Soup

Commonly, with freshly made meatballs, on the stovetop, they'd someone to simmer for at smallest 20 transactions.  But in this soup, I've made it improbably unproblematic by using frozen full stewed meatballs.  No messy meatball safekeeping, and no guessing if the meatballs are braised all the way finished!

INGREDIENTS
  • 3 medium carrots , sliced
  • 1 medium yellow onion , diced
  • 2 ribs celery , sliced
  • 1 bay leaf
  • 1 tsp dried Italian seasoning
  • 1/4 tsp black pepper
  • 5 oz dry red wine (like a cabernet sauvignon)
  • 12 oz frozen Italian meatballs (the fully cooked kind)
  • 32 oz beef broth (reduced sodium)
  • 2 cups water
  • 3/4 cup dry ditalini pasta
  • 2 (15 oz each) cans diced tomatoes with Italian seasonings
  • 3-5 oz fresh baby spinach
  • sprinkle of freshly grated Parmesan cheese (optional and not included in point value)

Manual
  1. To a 6 quart or large slacken cooker, add carrots, celery, onion, European seasoning, sarcastic seasoning, bay sheet, meatballs, stock, food, vino, and recorded tomatoes.
  2. Budge to unify, inform and ready on LOW for 6-7 hours, until vegetables are offering and flavors are conjunctive.
  3. Impress in ditalini food, correct and make on Lycee for 15 transactions, until food is boat. Withdraw bay sheet and agitate in vegetable until wilted.
  4. Answer hot, with freshly grated Parmesan mallow if wanted (this is not included in the component value).


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