Recipes Included On This Page Italian Meatball & Noodle Soup Italian Peasant Soup Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Italian Meatball & Noodle Soup Recipe By : Serving Size : 5 Preparation Time :0:00 Categories : Volume 7-11 Nov 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon butter 1 medium red bell pepper -- cut into strips 1 teaspoon finely chopped fresh garlic 16 ounces frozen vegetable combination [broccoli, red bell pepper, onions and mushrooms] 16 frozen cooked Italian-style meatballs 29 ounces beef broth -- (2 14 1/2-ounce cans) 2 teaspoons dried Italian seasoning 2 ounces uncooked dried egg noodles -- (about 1 cup) Shredded Parmesan cheese Melt butter in 4-quart saucepan until sizzling; add pepper and garlic. Cook over medium high heat until pepper is crisply tender. Add vegetables, meatballs, broth and Italian seasonings. Continue cooking until mixture comes to a boil, 10 to 12 minutes. Add noodles. Reduce heat to medium. Continue cooking, stirring occasionally, until pasta is tender, 5 minutes. To serve, top each serving with cheese. You may substitute 1/2 teaspoon each dried basil leaves, dried marjoram leaves and dried oregano leaves and 1/4 teaspoon rubbed sage, crushes instead of using Italian seasoning. Making your own meatballs tastes a lot better than the already prepared frozen meatballs and do not take long to make. After making meatballs, brown well on all sides before adding to soup. Do not boil soup after adding meatballs, it will cause your meatballs to break-up. Bring to a boil and turn down to simmer. Yield : 5 (1 1/3-cup) servings. Recipe can be doubled and it freezes well. Serve with a nice tossed green salad and crusty hunks of garlic bread. Contributed to the FareShare Gazette by Pat; 20 November 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 67 Calories; 2g Fat (31.5% calories from fat); 7g Protein; 4g Carbohydrate; 1g Dietary Fiber; 6mg Cholesterol; 879mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 1/2 Fat. * Exported from MasterCook * Italian Peasant Soup Recipe By : Anne Lewis Pollano Serving Size : 4 Preparation Time :0:00 Categories : Volume 7-11 Nov 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 ribs celery -- chopped 1 large onion -- chopped 1 garlic clove -- minced 3 tablespoons olive oil 1 28 ounce can whole tomatoes 1 pound sweet Italian Sausage -- sliced 27 ounces beef broth -- (two 13 1/2-ounce cans) 1 teaspoon oregano 1/2 teaspoon rosemary 2 bay leaves Salt and pepper 1/2 cup small pasta -- cooked drained (Orzo preferred) Grated Parmesan cheese Simmer the sausage in 1/4 cup water in a large covered pot for 5 minutes over Medium-High heat. Uncover and discard water. Increase heat. Brown sausage and drain on paper towels. Drain off fat from pan. Add oil and saute onion, celery and garlic until barely tender. Cut up tomatoes and add to pot, reserving the juices from the can. Stir in the sausage and simmer for 10 minutes. Add the broth, tomato liquid, herbs and salt and pepper. Bring to a boil, reduce heat and simmer for 30 minutes. Add the pasta and heat through. Serve with grated cheese. Serves 4. Source : "Lansing State Journal Readers' recipes" S(mastercook formatting by): "bobbi744@comcast.net" NOTES : Bobbie's Note: This was a delicious soup. I think it would also be good with beans added, with or without the pasta. Contributed to the FareShare Gazette by Bobbie; 26 November 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 190 Calories; 11g Fat (49.1% calories from fat); 10g Protein; 15g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 1030mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 2 Vegetable; 2 Fat.

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