Mini Meatball Recipes Pt. 3

Italian Meatball Soup



1 (14 ounce) can beef broth
1 (14 1/2 ounce) can diced tomatoes with onion and garlic

1 1/2 cups water
1/2 teaspoon italian seasoning, crushed
8 ounces frozen italian style cooked meatballs, or your own from the freezer,about 8
1/2 cup small dry pasta, such as ditalini or orzo pasta (elbows are ok)
1 cup loose pack, frozen mixed vegetables
1 tablespoon finely shredded parmesan cheese or grated parmesan cheese



Directions
- Stir together beef broth, undrained tomatoes, the water and Italian seasoning in a large saucepan, bring to boiling.
- Add meatballs, pasta and frozen veggies.
- Return to boiling, reduce heat.
- Simmer covered, about 10 minutes or till pasta and veggies are tender.
- Ladle soup into bowls and sprinkle with cheese.


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Chile Verde Meatballs
SERVES 4 -6

1 large fresh onion, minced
2 cloves minced garlic
1 (16 ounce) jar la victoria salsa verde
1/2 cup chicken broth
1 1/2 lbs frozen meatballs
1/2 teaspoon ground cumin
1/2 cup sour cream, for garnish


Directions
- Into a large, heavy pot, add the onion, garlic, salsa verde, broth or beer, and the meatballs.
- Simmer on low for 30 minutes, stirring occasionally; add the ground cumin and simmer for 15 minutes more.
- Serve with sour cream for garnish, along with rice and beans and tortillas.


**Note: you can also make this in your crockpot on low for 4 hours, adding in the cumin in the last 30 minutes.