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The ingredients needed to make Maggie's Magnificent Meatball Minestrone Soup:
- Take meatballs
- Get 4 lb ground beef
- Provide 3 medium eggs
- Provide 2 tsp garlic powder
- Get 2 envelopes Lipton onion soup mix
- Provide 1/2 cup breadcrumbs
- Provide soup base
- Provide 3 box beef broth (32 oz. each)
- Get 2 box chicken broth (32 oz. each)
- Provide 46 oz spicy vegetable juice (V8)
- Use 1/2 cup red wine vinegar
- Take 1/2 cup port wine
- Get other ingredients
- Get 1 box (11 oz.) barley (quick-cooking barley works)
- Take 2 packages (5 each) sweet Italian sausage links, cut into bite-size pieces
- Take 2 cup sliced mushrooms
- Take 3 large onions, chopped
- Provide 1 1/2 cup baby carrots, cut into thirds
- Provide 1 red bell pepper, seeded and chopped
- Prepare 1 yellow bell pepper, seeded and chopped
- Prepare 2 can (16 oz.) green beans
- Take 2 can (16 oz.) kidney beans
- Provide 2 cup fresh or frozen corn
- Prepare garnish
- You need 1 Crutons
- Get 1 Fresh grated parmesan cheese
Instructions to make Maggie's Magnificent Meatball Minestrone Soup:
- In large bowl, mix together the meatball ingredients. Shape into bite-sized meatballs (I use a small cookie dough scoop) and place in baking dish. Bake at 350°F for 20 minutes. Drain excess fat.
- Pour soup base ingredients into HUGE (7.5 quart) stockpot. Bring to a boil. Reduce heat to medium. Add the barley, carrots, bell peppers, beans, and corn. Stir then cover.
- In large electric skillet, heat 2 T. vegetable oil. Add onions and fry for about 15 minutes, then add the sausage and fry another 15 minutes. Add the mushrooms, stir, and cook 10 minutes more. Add this mixture to your pot of soup, add the prepared meatballs, stir, cover and simmer several hours until carrots are tender.
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