This is a soup you make up at home, freeze and take with you camping. It is delicious and easy.
Iam goint to post the recipe as it was given to me. I will then post what changes I made, or going to make when I do this one again, and yes I will be doing this one again.
12 d DO (6qt)
MEATBALL MINESTRONE
1 1/2 pounds lean ground beef
2 cups chopped onion
1 teaspoon salt
10 cups water
2 (16-ounce) cans stewed tomatoes
4 tablespoons Beef-Flavor Instant
Bouillon or 12 Beef-Flavor
Bouillon Cubes
1 1/2 teaspoons thyme leaves
1/4 teaspoon pepper
2 cups chopped cabbage
1 (16-ounce) can garbanzo beans,
drained
1 (7-ounce) or 1/2 (1-pound) package
uncooked Italian Style Spaghetti
Grated Parmesan cheese
In large bowl, combine meat, 1/2 the onions (1 cup)
and salt; mix well. Shape into 1/2-inch meatballs.
In large kettle, brown meat balls; remove from pan.
Pour off all but 2 tablespoons drippings. Cook
remaining onions in drippings until tender. Add
meatballs, water, tomatoes, bouillon, thyme and pepper.
Bring to a boil; reduce heat and simmer covered
1 hour. Add cabbage, garbanzo beans and spaghetti.
Cook 15 minutes longer or until spaghetti is tender.
Serve with cheese.
Refrigerate leftovers.
OK my changes......
1. I replaced garbonzo beans with Navy beans (I don't like garbonzos)
2. I used 1 can of the spicey mexican chile and diced tomatoes for one of the cans of tomatoes
3. I omitted the added salt
I am going to
not make the meatballs, and just brown onions and ground beef together.
I am going to add some barley not sure how much (I love barley)
b4 I add the spaghetti, I will let the soup cool down and put 1 meal portions in freezer bags, and freeze. I will add the spaghetti as I reheat the soup.
Iam goint to post the recipe as it was given to me. I will then post what changes I made, or going to make when I do this one again, and yes I will be doing this one again.
12 d DO (6qt)
MEATBALL MINESTRONE
1 1/2 pounds lean ground beef
2 cups chopped onion
1 teaspoon salt
10 cups water
2 (16-ounce) cans stewed tomatoes
4 tablespoons Beef-Flavor Instant
Bouillon or 12 Beef-Flavor
Bouillon Cubes
1 1/2 teaspoons thyme leaves
1/4 teaspoon pepper
2 cups chopped cabbage
1 (16-ounce) can garbanzo beans,
drained
1 (7-ounce) or 1/2 (1-pound) package
uncooked Italian Style Spaghetti
Grated Parmesan cheese
In large bowl, combine meat, 1/2 the onions (1 cup)
and salt; mix well. Shape into 1/2-inch meatballs.
In large kettle, brown meat balls; remove from pan.
Pour off all but 2 tablespoons drippings. Cook
remaining onions in drippings until tender. Add
meatballs, water, tomatoes, bouillon, thyme and pepper.
Bring to a boil; reduce heat and simmer covered
1 hour. Add cabbage, garbanzo beans and spaghetti.
Cook 15 minutes longer or until spaghetti is tender.
Serve with cheese.
Refrigerate leftovers.
OK my changes......
1. I replaced garbonzo beans with Navy beans (I don't like garbonzos)
2. I used 1 can of the spicey mexican chile and diced tomatoes for one of the cans of tomatoes
3. I omitted the added salt
I am going to
not make the meatballs, and just brown onions and ground beef together.
I am going to add some barley not sure how much (I love barley)
b4 I add the spaghetti, I will let the soup cool down and put 1 meal portions in freezer bags, and freeze. I will add the spaghetti as I reheat the soup.