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<blockquote data-quote="moreluck" data-source="post: 52279">Meatball and Pasta Soup &nbsp;Soup Ingredients: 2 tablespoons olive oil, separated 1 large onion, slivered 1 clove garlic, minced or pressed 2 stalks of celery, sliced thinly 2 carrots, sliced in &quot;coins&quot; 1 teaspoon dried basil &nbsp;teaspoon dried thyme&nbsp; &nbsp;teaspoon dried oregano 1 large can diced tomatoes (20 oz.) Two 14.5 oz cans beef broth 1 cup dry red wine 1 cup water 2 cups uncooked bow tie pasta 2 medium zucchini (about 1 lb.), cut in 1/2 inch slices and then in half moons &nbsp;red sweet pepper, chopped Salt&nbsp; Fresh Parmesan cheese, grated &nbsp;&nbsp;Meatball Ingredients: 1 pound&nbsp; Lean Ground Beef&nbsp; 1 egg, beaten &nbsp;cup soft breadcrumbs&nbsp; &nbsp;cup grated Parmesan cheese &nbsp;teaspoon salt 1 clove garlic, minced or pressed &nbsp;&nbsp;&nbsp;Directions 1. In a 4 to 6 quart Dutch oven, heat 1 tablespoon olive oil over medium heat. Add onion, garlic, celery and carrot. Cook for 5 minutes, stirring occasionally.&nbsp; 2. Add next 7 ingredients, basil through water. Raise heat and bring to a boil. 3. In a medium bowl mix the meatball ingredients. Form into 1-inch meatballs. 4. Preheat a skillet with 1 tablespoon of olive oil. Add meatballs and brown. 5. As they brown, move meatballs from skillet to soup pot. Meatballs do not need to be cooked through; they will continue cooking in the soup. 6. Reduce heat on the soup to a simmer. Add zucchini and red pepper. 7. In a separate pot, cook pasta until nearly tender, 12 to 15 minutes. 8. Add pasta to soup when vegetables are tender to taste. Salt, if desired. 9. Serve with Parmesan cheese sprinkled over each serving. &nbsp;&nbsp;Makes 4 to 6 servings.</blockquote>

[QUOTE="moreluck, post: 52279"] Meatball and Pasta Soup Soup Ingredients: 2 tablespoons olive oil, separated 1 large onion, slivered 1 clove garlic, minced or pressed 2 stalks of celery, sliced thinly 2 carrots, sliced in "coins" 1 teaspoon dried basil teaspoon dried thyme teaspoon dried oregano 1 large can diced tomatoes (20 oz.) Two 14.5 oz cans beef broth 1 cup dry red wine 1 cup water 2 cups uncooked bow tie pasta 2 medium zucchini (about 1 lb.), cut in 1/2 inch slices and then in half moons red sweet pepper, chopped Salt Fresh Parmesan cheese, grated Meatball Ingredients: 1 pound Lean Ground Beef 1 egg, beaten cup soft breadcrumbs cup grated Parmesan cheese teaspoon salt 1 clove garlic, minced or pressed Directions 1. In a 4 to 6 quart Dutch oven, heat 1 tablespoon olive oil over medium heat. Add onion, garlic, celery and carrot. Cook for 5 minutes, stirring occasionally. 2. Add next 7 ingredients, basil through water. Raise heat and bring to a boil. 3. In a medium bowl mix the meatball ingredients. Form into 1-inch meatballs. 4. Preheat a skillet with 1 tablespoon of olive oil. Add meatballs and brown. 5. As they brown, move meatballs from skillet to soup pot. Meatballs do not need to be cooked through; they will continue cooking in the soup. 6. Reduce heat on the soup to a simmer. Add zucchini and red pepper. 7. In a separate pot, cook pasta until nearly tender, 12 to 15 minutes. 8. Add pasta to soup when vegetables are tender to taste. Salt, if desired. 9. Serve with Parmesan cheese sprinkled over each serving. Makes 4 to 6 servings. [/QUOTE]

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