Yesterday I posted a photo of Italian meat ball soup. Today I have been asked for the recipe. Here goes!
Saute 1 cup each carrots, onions and celery in little bit of olive oil till tender, about 8 mins. Drain off any excess oil. While this is cooking combine 1 pound of lean ground beef, some gluten-free bread crumbs, garlic salt, pepper. Make little balls about the size of a steely marble, or a jawbreaker. Brown and drain.
Drain and rinse (1) 15 oz can of cannelloni beans. Add in 3 tablespoons of cooked rice. Pour in (1) 15 oz can of diced tomatoes, liquid and all. Add meat balls. Add in 30 ounces of low salt chicken broth, tablespoon of Italian seasoning, and a Knoor Homestyle Chicken Stock packet.
Bring to a boil, then reduce and simmer for 30 minutes. We let it marry-up for about 20 minutes after cooking and then we ate it like someone was coming thru the door to take it away from us! “Lock the door baby, the soup is ready!”
Drinking liberal amounts of pinot grigio helps. You may have heard that saying, I have it on a refrigerator magnet, “I cook with wine, and sometimes I even put it in the food”.