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