This Italian meatball soup is tender beef meatballs, vegetables and pasta, all simmered in a rich tomato broth. An easy dinner option that’s perfect for a busy weeknight! Soup | Soup Recipes | Soup Recipes Healthy | Soup Recipes Slow Cooker | Soup Recipes Easy | Soup Recipes With Ground Beef | Soup Recipes Vegetarian | Soup Healthy
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Yield: 2 Servings
Ingredients: 3-4 lbs. boneless skinless chicken breasts 1 large yellow onion, diced finely 2 tablespoons butter 8-10 cups of beef stock 5 bay leaves Check below.
Instructions:
Step 1. Rinse your beans in a colander, place them in a large pot and cover with water plus an additional 2-3 inches of water. Set on your cool stove or counter and allow them to soak overnight or for at least 8-10 hours.
Next, Drain your beans and set aside. In your large pot, saute your bacon until almost crisp. Add your onion and saute for about 5 minutes, add your garlic and saute another 2-3 minutes, scraping up any brown bits as you do.
And now, Add your beans, 8 cups of beef broth and bay leaves and bring to a boil. Reduce to a simmer, uncovered for about 1½ to 2 hours, stirring every so often (beans will be tender). Be sure beans are not sticking, if so add another cup of stock.
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