User Friendly Meatball Soup Recipes

Steps:

• 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.

Steps:

• Heat the olive oil in a large pot over medium heat. Cook the bell pepper and onion in the hot oil until the onions are translucent, 5 to 7 minutes. Add the garlic, crushed tomatoes, tomato paste, brown sugar, Italian seasoning, salt, black pepper, meatballs, and water to the pot; bring to a boil. Stir the macaroni into the mixture and cook until the macaroni is cooked through, yet firm to the bite, 15 to 20 minutes.

Steps:

• Bring water to a boil in a large saucepan. Add meatballs, tomato sauce, bouillon, oregano, basil, thyme, salt and pepper to taste, celery, carrots, and garlic, and simmer for 30 minutes.
• Add macaroni and cook until pasta is done. Top with parmesan cheese to serve.

Steps:

• Mix ground beef, cracker crumbs, and half salad dressing until well blended. Roll into 32 one inch balls.
• Heat the rest of the dressing in a non stick skillet on medium high heat. Add meatballs to skillet. Cook, turning occasionally, about 8 minutes, or until brown. Add bouillon. Simmer about 5 minutes or until meatballs are cooked through.
• At this point, you can bag them and freeze, or add sauce. Pasta sauce of all kinds is good, so is a can of cream of mushroom soup, thinned out with milk.

Steps:

• Combine beef, crackers, and 1 T. of the dressing in a bowl. Heat remaining dressing in a nonstick skillet over medium high heat.
• Roll the meat mixture into little meatballs, 1/2" to 3/4" in diameter.
• Cook meatballs in skillet for 8 minutes, turning occasionally.
• Drain any extra fat off. Add beef stock, and simmer uncovered on low for 5 minutes.
• When meatballs are done, put them in a bowl and pour the sauce over them. Refrigerate while you cook and season the rice.
• When you are ready to roll, have meatballs, rice, a bowl of salty water to dip your hands in to keep the rice from sticking, and a plate for the finished rice balls in front of you.
• Take about 1/4 cup of rice in your hand and shape it into a flat rectangular shape.
• Place a meatball on top of the rice, and then wrap the rice around it.
• Pat the rice into place, and then gently squeeze the ball together, not compressing the rice, just getting extra air and moisture out so the rice sticks to the meatball.
• Repeat about 19 times. This took me a while, but I imagine you can get faster with practice. (I include the time for cooking the sushi rice in the cook time).