Sausage and Meatball Minestrone Soup Recipe
4 links of Italian Sweet or Hot Sausage sliced browned in olive oil
2 zucchini squash cubed
1 can light red kidney beans rinsed
1 can cannellini beans rinsed
1 cup cut green beans
1 cup shredded curly cabbage
1 28 ounce can of whole tomatoes cut up
1/4 cup chopped celery
1 cup carrots sliced
1 tablespoon or more to taste of granulated garlic powder, parsley, Italian seasoning
salt, pepper to taste
1/4 cup barley
6 cups chicken broth
1 1/2 cups cooked ditalini (tube macaroni)
1/4 cup romano cheese more for garnish
Tiny meatballs Recipe: In a small bowl add 1 cup ground hamburger seasoned with 1 teaspoon granulated garlic or fresh if you have it, salt, pepper, fresh if you have it parsley, 3 tablespoons seasoned bread crumbs, 1 egg and 1 tablespoon grated parmesan. Mix all together. Drop in hot boiling soup to cook.
Brown the sausage in 2 tablespoons olive oil in a 5 quart saucepan.
Add the chicken broth into the large 5 quart sauce pan.
Add the chopped whole tomatoes, zucchini, celery, carrots, cabbage, all the beans and seasonings. When it comes to a boil add the barley. Drop tiny 1 inch meatballs into the soup and let them cook. Simmer around 2 hours adding water to the pan around 3 cups. Stir in the cheese.
Stir in cooked macaroni.
Serve with additional grated cheese.
Note:For slow cooker just add the browned sausage and all ingredients right into the slow cooker. Cook till the vegetables are soft and cooked through 4 t0 6 hours on low.
Posted by claudia lamascolo