Filler Soup
Source of Recipe
Michelle~ Teddys Creations
List of Ingredients
1 cup finely diced carrot
1 cup finely diced zucchini
1 cup finely diced onion
1 1/2 pounds hamburg
1/2 cup grated parmesan cheese
1 tsp minced garlic.
8 cups canned chicken broth
2 tbs oilRecipe
heat 2 Tbs. oil in pot. Add vegies. cook over medium-high heat for 15 to
20
minutes, stirring 3 or 4 times.
Meanwhile put 1 1/2 pounds hamburg in a bowl and mix with 1/2 cup grated
parmesan cheese ( i use pregrated parmesan that comes in a bag like
shredded
cheddar) and 1 tsp. minced garlic. Form into tiny meatballs using about
1 tsp
of meat mixture for each.
Put 8 cups canned chicken broth and 8 cups water into soup pot and bring
to a
boil.
Add 16 ounces tiny bowtie pasta and cook 5 minutes.
Add 16 ounce bad frozen chopped spinach and cook 5 minutes more.
Drop meatballs into soup and cook at a simmer for 5 to 7 minutes until
no
longer pink ( take one out and cut in half to check).
Stir in cooked vegiies and heat through.
Freezes well for up to 4 months.
Makes 24 cups, or 12 servings.
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