Sonoma Tortellini Minestrone |
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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 6 |
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A delicious soup from the Sonoma 1993 Winning Recipes. It goes together even faster if you have meatballs in the freezer. Ingredients:
3 ounces sun-dried tomatoes |
1 cup boiling water |
1/2 lb lean ground beef |
1/2 lb sweet italian sausage, casings removed |
2 tablespoons italian seasoned breadcrumbs |
1 tablespoon parmesan cheese, grated |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1 large egg |
1 tablespoon olive oil |
1/4 cup onion, chopped |
1 garlic clove, minced |
1 cup carrot, thinly sliced |
1 teaspoon italian seasoning |
3 tablespoons fresh basil, 1/4-inch strips |
4 cups beef broth |
1 cup tortellini |
2 small zucchini, sliced |
Directions:
1. Slice dried tomatoes into 1/4-inch wide strips; place in small bowl.
2. Add the boiling water; set aside.
3. In large bowl, combine ground beef, sausage, bread crumbs, 1 tablespoon Parmesan cheese, salt, pepper, and egg with hands, mix well.
4. Shape mixture into 3/4 inch meatballs.
5. In 6 quart Dutch oven, heat the oil over medium heat.
6. Add meatballs; brown on all sides.
7. Remove to bowl.
8. To drippings in pan, add onion and garlic; saute until golden.
9. Spoon off fat from pan.
10. Return meatballs to pan; add tomatoes and their liquid, carrot, Italian seasoning, basil, beef broth and tortellini.
11. Heat to boiling over medium-high heat.
12. Reduce heat to medium; cover; simmer 15 minutes.
13. Add zucchini; cover and cook 5 minutes or until zucchini is crisp-tender and tortellini is al dente or softer, if desired.
14. Pass additional Parmesan cheese.
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