Nancy’s Meatball Soup

By , November 19, 2010 11:31 am

1 bag of Hurst 15-beans, washed, rinsed, and set to boil for 1 hour in 6 c. water, 6 c. chicken broth (low sodium/fat free).

While those are boiling, I made extra-lean meatballs: ground sirloin, scant 1/3 c. bread crumbs, 1/3 cup rolled oats, oregano, pepper, assorted spices. I put these in a 400-degree F. oven for the remaining 40 minutes of the beans boiling.

Then I put some olive oil in a sauté pan and added half a bag of frozen stir-fry veggies (not sure what brand- they are red, yellow, green peppers & onions, or use fresh), some garlic and more spices. Once this was going, I added a can of crushed tomatoes and the meatballs, let it simmer; also added a healthy shot of balsamic vinegar.

When the beans were done, I transferred it all (minus about 1/3 of the liquid from the beans) to the crock-pot and let it go all night. The house smelled divine this morning and I can’t wait to have it tonight!

This recipe was contributed by Nancy from the Radiant Recovery Community Forum.

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