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Maggie's Magnificent Meatball Minestrone Soup
Maggie's Magnificent Meatball Minestrone Soup

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Everyone likes to have dessert after their meals and if you are one of those men and women you may want to think about some citrus fruit. All the nutrition in citrus fruit, including vitamin C, are additionally essential for preserving your health. One desert that I have always enjoyed is orange pieces combined together with shredded coconut and mixed together with a mild honey dressing.

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We hope you got benefit from reading it, now let’s go back to maggie's magnificent meatball minestrone soup recipe. To make maggie's magnificent meatball minestrone soup you only need 26 ingredients and 3 steps. Here is how you do that.

The ingredients needed to prepare Maggie's Magnificent Meatball Minestrone Soup:
  1. Prepare meatballs
  2. You need 4 lb ground beef
  3. Use 3 medium eggs
  4. You need 2 tsp garlic powder
  5. Take 2 envelopes Lipton onion soup mix
  6. You need 1/2 cup breadcrumbs
  7. Prepare soup base
  8. Take 3 box beef broth (32 oz. each)
  9. You need 2 box chicken broth (32 oz. each)
  10. Provide 46 oz spicy vegetable juice (V8)
  11. Provide 1/2 cup red wine vinegar
  12. Take 1/2 cup port wine
  13. Prepare other ingredients
  14. Prepare 1 box (11 oz.) barley (quick-cooking barley works)
  15. Prepare 2 packages (5 each) sweet Italian sausage links, cut into bite-size pieces
  16. Get 2 cup sliced mushrooms
  17. Prepare 3 large onions, chopped
  18. Use 1 1/2 cup baby carrots, cut into thirds
  19. Use 1 red bell pepper, seeded and chopped
  20. Take 1 yellow bell pepper, seeded and chopped
  21. Take 2 can (16 oz.) green beans
  22. Prepare 2 can (16 oz.) kidney beans
  23. Use 2 cup fresh or frozen corn
  24. Use garnish
  25. Use 1 Crutons
  26. Provide 1 Fresh grated parmesan cheese
Instructions to make Maggie's Magnificent Meatball Minestrone Soup:
  1. 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.
  2. 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.
  3. 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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