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Italian Vegetable Soup
Italian Vegetable Soup

Italian Vegetable Soup

3 Hr(s)
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1 serving
Original recipe yields 1 serving
1/4 pound ground sirloin
1/2 cup bread crumbs
1 egg
1 tablespoon fresh or dried parsley
1/2 teaspoon powdered garlic
Salt & pepper
1/4 cup parmesan cheese
5 quart s water
1/2 pound ground sirloin
1 large onion chopped
1/2 cup carrots chopped
1/2 cup celery with the leaves on
1 large can diced tomatoes
1 can cut green beans, drained
4 beef bouillon cubes
1 small head endive or escarole, wash and then cut in about 1-inch slices, from one end to the other
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Let's Make It
Prepare Meatballs: Mix together, meat, bread crumbs, egg, spices and cheese. Make tiny 1-inch balls from the meatball mixture (approx. 20 tiny meatballs). Set aside until later.
Put water in large stock pot, add ground sirloin, crumbling as you put it in the water. Cook on medium high. (You will have to skim off the top until clear.) Lower heat. Add everything except the meatballs and escarole. Cook for about 1/2 hour.
Drop the meatballs in one at a time. Then add the escarole. Cook for about an hour with med/low heat. Place lid on. When meatballs are done and endive is cooked tender it is ready.
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