Stir water, tomatoes, beef broth, and Italian seasoning together in a large pot; bring to a boil. Add meatballs, Italian-blend vegetables, and pasta to the pot. Return broth to a boil, reduce heat to medium-low, and cook until the meatballs are heated through and the pasta is tender, about 10 minutes. Ladle soup into bowls and garnish with Parmesan cheese.
Stir together beef broth, undrained tomatoes, the water and Italian seasoning in a large saucepan, bring to boiling.
Add meatballs, pasta and frozen veggies.
Return to boiling, reduce heat.
Simmer covered, about 10 minutes or till pasta and veggies are tender.
Ladle soup into bowls and sprinkle with cheese.
In large saucepan, combine undrained tomatoes, beef broth, water, and Italian seasoning and bring to boiling.
Stir in meatballs, frozen vegetables, and pasta.
Return to boiling, reduce heat.
Simmer covered for about 10 minutes or until vegetables are tender.
Ladle soup into serving bowls and top with parmesan cheese.
Makes 4 servings.
nch round.
Place 1 meatball half, cut side up, and
Place 40 frozen meatballs on a cookie sheet and heat in the oven for 30 minutes at 350 degrees.
Prepare noodles per packaging instructions adding broccoli to boiling mixture during last 4 minutes of cooking time. Drain noodles and broccoli.
Stir soup, milk, cheese, black pepper, cooked meatballs and noodle mixture together in saucepan. Cook until mixture is hot, stirring occasionaly. Serve with additional parmesan cheese.
Heat oven to 375\u00b0.
Separate dough into 10 biscuits. Separate each biscuit into 2 layers.
Press each biscuit to form a 2 inch round.
Place 1 meatball half, cut side up and 1 string cheese piece in center of each dough round.
Wrap, pressing edges to seal.
Place seam side down, in single layer, on an ungreased 8 or 9 inch round cake pan.
Sprinkle with Parmesan cheese, Italian seasoning and garlic powder.
Bake at 375\u00b0 for 20 to 25 minutes or until golden brown.
Add frozen meatballs, broth, tomatoes, potato, onion and garlic pepper to crockpot.
Cover and cook on low setting for 9-11 hours or until vegetables tender.
Stir in frozen vegetables & garlic (and tortellini if you are using it). Let cook on high setting for additional 45-60 minutes.
paghetti and sauce with 1 meatball in the center. Leave an
Mix frozen meatballs, broth, tomatoes, potato, onion, and garlic powder together in a crockpot.
Cover and cook on low heat setting for 9 hours, or until vegetables are tender.
Stir in frozen mixed vegetables. Cover and cook on high heat for 1 hour.
To serve, pour into bowls, and top with parmesan cheese.
Combine all ingredients in a 4-quart crockpot.
Cover and cook on LO heat 9-11 hours or until vegetables are tender.
Stir in the frozen vegetables which have been thawed. Cover and cook on HI heat 1 hour.
Serve with Parmesan cheese.
Melt the butter in a large pot over medium-high heat; cook the onion and garlic in the melted butter until tender, 5 to 7 minutes. Pour the beef stock into the pot; add the tomatoes, green beans, carrot, kale, Italian seasoning, and bay leaf. Bring the mixture to a boil. Stir in the meatballs and tortellini; return to a boil and cook another 5 minutes. Ladle into bowls and top each with about 1 teaspoon Parmesan cheese to serve.
Cook pasta according to package directions; drain and rinse in cold water. Place 1/2 cup sauce in a greased 13 x 9 inch baking dish.
Place a meatball in each shell; transfer to baking dish. Top with remaining sauce and sprinkle with cheese.
Cover and bake at 350 degrees for 35 minutes. Uncover; and bake 5-10 more minutes or until bubbly and cheese is melted.
sausage, egg, bread crumbs, milk, Italian seasoning, basil, salt, pepper, Parmesan
Combine beef with bread crumbs, eggs, milk, cheese, garlic powder, salt and pepper.
Form into 2-inch balls.
In a large soup pot, boil chicken broth, celery, carrots and onions for approximately 20 minutes.
Add salt, pepper, olive oil, tomatoes, spinach (thaw and re-chop finer), lemon juice, Italian seasoning, garlic and wine.
Add prepared meatballs last and simmer for about 1 hour.
Serve with grated Parmesan cheese on top.
(If using homemade meatballs, cook them before adding to soup.)
Combine all meatball ingredients, shape into golf ball size balls and chill for 20 minutes.
In a large dutch oven add 2 tbls olive oil and brown meatballs in a couple of batches.
Store meatballs for later.
Add another 2 tbls olive oil and saute all the veggies except for the kale.
Add stock, water bay leaf, Italian seasoning and addition garlic.
Simmer for 30 minutes.
Add meatballs and kale and simmer for approx 20 minutes longer.
Serve with shaved parmesan cheese and crusty bread.
rust.
Sprinkle each with italian seasoning.
Fold dough over
Combine all ingredients in a large saucepan.
Bring to a boil; reduce heat. Simmer, uncovered about 10 minutes or until meatballs are heated through.
Garnish with fresh basil, if desired.
ogether the cream cheese, mayonnaise, Italian seasoning and black pepper until
f desired.
comes with frozen italian green beans and/or ww