Soothing broth: Meatballs and vegetables blend in soup recipe

2014-02-12T00:00:00Z 2014-02-13T18:25:04Z Soothing broth: Meatballs and vegetables blend in soup recipeEloise Marie Valadez Eloise.Valadez@nwi.com, (219) 933-3365 nwitimes.com

With the cold temperatures still bombarding the Midwest, home cooks continue to look for substantial meals to serve for dinner.

A piping hot bowl of soup is always the perfect choice for either a family supper, a winter party or soothing lunch time treat.

In their  book "The Soupbox Cookbook," Jamie Taerbaum and Dru Melton state "soup is the one-size-fits-all dish that's capable of satisfying many palates at once."

Home cooks can add anything to a soup pot to make a great meal. And whether you're fond of meat, prefer vegetarian options or enjoy a broth with herbs and spices, there are many ways to create a delicious soup.

The following recipe is from The Beef Checkoff.

Meatball and Vegetable Soup

1 pound ground beef (80 to 85 percent lean)

1 can (14-1/2 ounces) Italian-style diced tomatoes, undrained

1 can (14 to 14-1/2 ounces) ready-to-serve beef broth

1/2 cup water

1/4 cup Italian-style dry bread crumbs

2 tablespoons water

3 cups frozen vegetable blend (such as green beans, corn and peas)

Salt and pepper

DIRECTIONS: Combine tomatoes, broth and 1/2 cup water in large saucepan; bring to a boil. Reduce heat; simmer 10 minutes. Meanwhile combine ground beef, bread crumbs and 2 tablespoons water in medium bowl, mixing lightly but thoroughly. Shape into 32 one-inch meatballs. Add meatballs and vegetables to broth mixture; bring to a boil, stirring occasionally. Reduce heat; cover and simmer 5 to 7 minutes. Season with salt and pepper, as desired.

From beefitswhatsfordinner.com and The Beef Checkoff

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