In a large bowl, combine ground beef, onion, breadcrumbs, soup mix, egg and Worcestershire sauce. Season. Roll into walnut-sized meatballs. Dust with flour to coat then arrange on a baking tray lined with parchment paper. Chill for 10 mins.
Heat a large frying pan over medium heat. Lightly coat with oil. Cook meatballs for 8-10 mins, until browned on all sides and cooked through. Serve hot or cold with tomato sauce.
Spray Dutch oven or large saucepan with nonstick cooking spray.
Heat over medium-high heat until hot.
Add onions, celery and garlic.
Cook and stir until crisp-tender.
Stir in remaining ingredients, except rotini and meatballs.
Bring to a boil; reduce heat.
Cover; simmer 30 minutes.
Stir in rotini and meatballs.
Simmer, uncovered, an additional 10 to 12 minutes or until vegetables and rotini are tender.
If desired, serve with Parmesan cheese.
Makes 8 (1 1/2-cup) servings.
Prepare the meatball recipe as directed on the recipe; transfer to a plate
Combine meat, egg, bread crumbs and 1/4 cup tomato sauce and form into small meatballs.
Coat with flour and brown in cooking oil.
Remove from oil and set aside.
Add diced onions and saute until limp.
Add mushroom soup, meatballs, and remaining tomato sauce to the pan and simmer for 15 minutes.
If the mixture seems too dry, add a small amount of milk.
Taste, and add salt or pepper to taste.
Serve over rice or noodles.
Prepare the basic meatballs recipe #8060 and set aside.
Melt the margarine in a large skillet.
Add the garlic, thyme leaves, mushrooms, and zucchini; cook over medium-high heat for about 5 minutes, stirring occasionally.
Add the cooked meatballs; cover and simmer, stirring occasionally, until the vegetables are tender, about 10 minutes.
Sprinkle with the salt and cheese.
Add the tomato wedges, cover and heat for 2 to 3 minutes.
Serve over rice for a complete meal.
o 450 degrees. To make meatballs, beat eggs lightly with a
asil, sausage, pork chops, and meatballs to the tomato sauce and
ring to boiling; add Turkey Meatballs.
Reduce heat; cover and
r until almost tender.
Meatballs; Mix 1 lb. extra lean
In bowl, blend Campbell's dry vegetable or onion soup and recipe mix, sour cream, plain yogurt, chopped green onions and frozen, chopped spinach, thawed and well drained.
Cover; refrigerate at least 2 hours.
Makes 2 3/4 cups.
ooked.
Serves 15.
Recipe can be doubled, tripled to
Blend Campbell's soup and recipe mix and sour cream.
Cover; refrigerate 2 hours.
Serve with vegetables or chips.
Makes 2 cups and may be doubled.
Cook ground beef and drain. Cook soup by recipe on bag then add the ground beef and all other ingredients until cheese is melted.
In a pot, cover chicken in water and cook until tender. Remove chicken from water and bone and chop.
Cool broth and remove fat.
To broth add onion and garlic.
Simmer for 45 minutes.
Add chicken and green chilies; cook 1 more hour.
Add 2 cups cream of mushroom soup and sour cream.
Mix and heat for 10 minutes.
Add grated Jack cheese and allow to melt.
Serve.
ith cooking spray.
Form meatballs into one ounce balls (I
br>Drop in uncooked mini meatballs (these can be made in
meat balls from this recipe. When you are done scooping
NOTE: The meatballs need to be prepared differently for this soup. Omit 1
To make Meatballs:
Stir ingredients together in
Form into 1-2 inch meatballs.
Place in a single