sausage, egg, bread crumbs, milk, Italian seasoning, basil, salt, pepper, Parmesan
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.
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.
ogether the cream cheese, mayonnaise, Italian seasoning and black pepper until
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.
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.
Saute celery, garlic, onion and bell pepper in olive oil until tender.
Add tomato sauce, tomato paste, Italian style spaghetti mix, mushrooms, water, sugar, oregano, basil and bay leaf. Simmer.
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.)
Place a 4-5 quart Dutch oven over medium high heat. Add the olive oil, onion, green pepper, zucchini and salt. Mix well. Cook for 6-8 minutes, stirring often, until just heated through. Add the garlic and Italian seasoning. Mix well. Add the Ragu sauce, beef broth, garbanzo beans, black beans and diced tomatoes. Mix well and bring to a simmer. Add the pasta and cook until pasta is al dente. Add the sausage and meatballs. Mix well and bring to a simmer to heat through.
Top each individual serving with grated Parmesan cheese, if desired.
In large mixing bowl, mix all ingredients except the Italian bread crumbs.
Note: If you substitute beef or pork, delete 1 tblsp. vegetable oil.
Form into 2 inch meat balls.
For more intense Italian flavor, roll each meatball in the Italian bread crumbs.This is optional. If you are going to put the meatballs in sauce or soup do not roll in the crumbs.
Place on a baking pan that is non-stick.
Preheat oven 375*.
Cook on the middle rack for 30 - 35 minutes.
Makes 25 to 30 meatballs.
OR MEATBALLS:
Mix all meatball ingredients together. Shape meatballs to
nch round.
Place 1 meatball half, cut side up, and
toss with butter. Serve with meatball mixture; sprinkle with parsley.
Combine onions, crumbs, Parmesan and beef.
Make 1-inch balls, bake on rack in 400\u00b0 oven for 20 minutes or until done.
Arrange bread in single layer in ungreased 13 x 9 pan.
Combine cream cheese, mayonnaise, Italian seasoning and pepper, spread on bread, sprinkle with 1/2 c. mozzarella.
Combine meatballs, sauce, water and garlic, pour over bread and cheese mixture.
Sprinkle with rest of mozzarella.
Bake uncovered at 350\u00b0 for 30 minutes or until heated through.
This is easier to eat than a meatball sub!
ausage into a big meatball.
Cut meatball in half.
Place
To make meatballs, combine all meatball ingredients (except the orzo) and
ook the meatballs in the Meatball Sauce :
In a large
Combine ingredients of basic meatball mixture with garlic and 1/2 teaspoon Italian seasoning, mixing lightly but thoroughly. Shape beef mixture into 12 meatballs.
Brown meatballs in hot oil in large skillet over medium heat.
Pour off drippings.
Add stewed tomatoes, tomato paste, water, remaining 1 teaspoon Italian seasoning and sugar to meatballs in skillet, stirring to combine. Bring to a boil.
Reduce heat.
Cover tightly and simmer 20 minutes.
alt and pepper. Stir up meatball ingredients until well combined, don