Cabbage,Carrot & Meatball Soup |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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I had some leftover cooked cabbage,along with some leftover cooked baby carrots that needed to be used up. And so I combined them with some frozen Italian Meatballs, along with a few other things and made what I think is a very good soup. For the Italian Salad Dressing mix, I used Italian Dressing Seasoning Dry Mix by BeachGirl. As with any of my recipes, please adjust the seasonings according to your own personal tastes.Submitted to (a.k.a. ZAAR ) on October 9th.,2012. Ingredients:
7 cups beef broth |
20 frozen italian meatballs, thawed (or you can use homemade meatballs ) |
2 cups cooked slightly firm cabbage |
1 1/4 cups cooked baby carrots, cut into small bite size pieces (cut then measure) |
2 teaspoons italian salad dressing mix (to taste) |
1/2 teapoon ground black pepper (to taste) |
Directions:
1. Heat beef broth to a gentle boil in a saucepan large enough to hold all ingredients.
2. Add meatballs and simmer until heated through.
3. Add remaining ingredients, stir until well blended.
4. Then simmer for at least 20 minutes, and serve with your favorite crusty bread.
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