Maggie's Magnificent Meatball Minestrone Soup

Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, maggie's magnificent meatball minestrone soup. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Maggie's Magnificent Meatball Minestrone Soup is one of the most favored of current trending meals in the world. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions daily. Maggie's Magnificent Meatball Minestrone Soup is something that I have loved my entire life. They’re fine and they look wonderful.

To get started with this recipe, we have to prepare a few components. You can have maggie's magnificent meatball minestrone soup using 26 ingredients and 3 steps. Here is how you cook that.

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