Maggie's Magnificent Meatball Minestrone Soup
Maggie's Magnificent Meatball Minestrone Soup

Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, we’re going to make a distinctive dish, maggie's magnificent meatball minestrone soup. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Maggie's Magnificent Meatball Minestrone Soup is one of the most well liked of current trending meals in the world. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. Maggie's Magnificent Meatball Minestrone Soup is something that I’ve loved my entire life. They’re nice and they look fantastic.

To get started with this recipe, we have to prepare a few ingredients. You can have maggie's magnificent meatball minestrone soup using 26 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Maggie's Magnificent Meatball Minestrone Soup:
  1. Take meatballs
  2. Prepare 4 lb ground beef
  3. Prepare 3 medium eggs
  4. Take 2 tsp garlic powder
  5. Get 2 envelopes Lipton onion soup mix
  6. Prepare 1/2 cup breadcrumbs
  7. Get soup base
  8. Take 3 box beef broth (32 oz. each)
  9. Prepare 2 box chicken broth (32 oz. each)
  10. Make ready 46 oz spicy vegetable juice (V8)
  11. Make ready 1/2 cup red wine vinegar
  12. Get 1/2 cup port wine
  13. Make ready other ingredients
  14. Prepare 1 box (11 oz.) barley (quick-cooking barley works)
  15. Get 2 packages (5 each) sweet Italian sausage links, cut into bite-size pieces
  16. Make ready 2 cup sliced mushrooms
  17. Prepare 3 large onions, chopped
  18. Take 1 1/2 cup baby carrots, cut into thirds
  19. Get 1 red bell pepper, seeded and chopped
  20. Make ready 1 yellow bell pepper, seeded and chopped
  21. Make ready 2 can (16 oz.) green beans
  22. Take 2 can (16 oz.) kidney beans
  23. Take 2 cup fresh or frozen corn
  24. Take garnish
  25. Take 1 Crutons
  26. Make ready 1 Fresh grated parmesan cheese
Steps to make Maggie's Magnificent Meatball Minestrone Soup:
  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. 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. 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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