Italian Meatball 'n' Bean Soup |
|
 |
Prep Time: 30 Minutes Cook Time: 300 Minutes |
Ready In: 330 Minutes Servings: 6 |
|
This is a taste sensation the whole family will love.Amanda Bowyer, Caldwell, Idaho Ingredients:
1 egg |
3 tablespoons 2% milk |
1/3 cup seasoned bread crumbs |
1 pound bulk italian sausage |
1/2 pound ground turkey |
2 cans (14-1/2 ounces each) diced tomatoes |
1 can (15 ounces) white kidney or cannellini beans, rinsed and drained |
1 can (15 ounces) black beans, rinsed and drained |
1 can (8 ounces) tomato sauce |
1 cup water |
2 green onions, thinly sliced |
1 teaspoon italian seasoning |
1 teaspoon dried minced garlic |
1/2 teaspoon crushed red pepper flakes |
Directions:
1. In a large bowl, combine the egg, milk, and bread crumbs. Crumble sausage and turkey over mixture and mix well. Shape into 1-in. balls. In a large skillet, brown meatballs in batches; drain.
2. Transfer meatballs to a 3-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low for 5-6 hours or until a thermometer inserted in a meatball reaches 160°. Yield: 6 servings.
|
|