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Maggie's Magnificent Meatball Minestrone Soup
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A picture of Maggie's Magnificent Meatball Minestrone Soup.

Maggie's Magnificent Meatball Minestrone Soup

Maggie Conlon
Maggie Conlon @WarsawNan
Orlando, FL

This makes a HUGE stockpot because the friends I cook this delicious, hearty soup for want it ALL the time. I use barley instead of the traditional pasta or rice because leftovers freeze & reheat very well. I freeze individual portions in vacuum bags (FoodSaver); cook once, delicious soup for months!

This makes a HUGE stockpot because the friends I cook this delicious, hearty soup for want it ALL the time. I use barley instead of the traditional pasta or rice because leftovers freeze & reheat very well. I freeze individual portions in vacuum bags (FoodSaver); cook once, delicious soup for months!

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Maggie's Magnificent Meatball Minestrone Soup

Maggie Conlon
Maggie Conlon @WarsawNan
Orlando, FL

This makes a HUGE stockpot because the friends I cook this delicious, hearty soup for want it ALL the time. I use barley instead of the traditional pasta or rice because leftovers freeze & reheat very well. I freeze individual portions in vacuum bags (FoodSaver); cook once, delicious soup for months!

This makes a HUGE stockpot because the friends I cook this delicious, hearty soup for want it ALL the time. I use barley instead of the traditional pasta or rice because leftovers freeze & reheat very well. I freeze individual portions in vacuum bags (FoodSaver); cook once, delicious soup for months!

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Ingredients

4 hours
  1. meatballs
  2. 4 lbground beef
  3. 3 mediumeggs
  4. 2 tspgarlic powder
  5. 2envelopes Lipton onion soup mix
  6. 1/2 cupbreadcrumbs
  7. soup base
  8. 3 boxbeef broth (32 oz. each)
  9. 2 boxchicken broth (32 oz. each)
  10. 46 ozspicy vegetable juice (V8)
  11. 1/2 cupred wine vinegar
  12. 1/2 cupport 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 cupsliced mushrooms
  17. 3 largeonions, chopped
  18. 1 1/2 cupbaby carrots, cut into thirds
  19. 1red bell pepper, seeded and chopped
  20. 1yellow bell pepper, seeded and chopped
  21. 2 can(16 oz.) green beans
  22. 2 can(16 oz.) kidney beans
  23. 2 cupfresh or frozen corn
  24. garnish
  25. 1Crutons
  26. 1Fresh grated parmesan cheese
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Steps

4 hours
  1. 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. 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. 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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Maggie Conlon
Maggie Conlon @WarsawNan
on January 11, 2015 22:03
Orlando, FL
My 5 siblings and I were raised in the 1950s and 60s midwest by a major foodie dad who was a great cook. We all learned to cook at a young age. I love to cook for my 2 daughters, 7 grandkids, 8 great-grandkids, and extended family. My 4 year old great-grandson makes my day when he says "Nan sure is a good cooker!". :-). I'm trying to get all my favorite recipes saved here so my family and friends all have easy access to them even after I'm gone. My Cookpad collection is their inheritance, so I try to add my comments and memories to each recipe; that way they'll remember me with a smile when they use the recipes years from now. Recently I've called on my grandkids (all adults and avid cooks) to send me their own favorite recipes, with their prep photos, so we can collect everyone's favorites together in one place.
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