Soup
Hearty veal (or turkey) meatball soup
Ingredients
- 1 large onion, chopped
- 310 mL (1 ¼ cups) carrots, small diced
- 250 mL (1 cup) celery, small diced
- 250 mL (1 cup) frozen green peas
- 1 can (796 mL/28 oz) diced tomatoes in their juice
- 1 container Canton Beef-Onion Fondue Broth
- 750 mL (3 cups) water
- 15 mL (1 tbsp) dried basil
- 310 mL (1 ¼ cups) small pasta, cooked and cold rinsed (stars, small bow ties, orzo)
Meatballs:
- 450 g (1 lbs) ground veal (or turkey)
- 1 egg, beaten
- 80 mL (1/3 cup) breadcrumbs
- 180 mL (3/4 cup) sharp cheddar, finely grated
- 15 mL (1 tbsp) vegetable oil
- Salt and fresh-ground black pepper (to taste)
Directions
- In a bowl, mix together meatball ingredients (except oil). Let stand 5 minutes.
- In the crockpot, add remaining ingredients (except cooked pasta).
- Shape meat into approx. 3.5-cm (1 1/2-in) meatballs. In a hot skillet, brown meatballs in oil 2 to 3 minutes, then carefully place all in crockpot.
- Set crockpot on Medium, cover and start cooking 4 to 6 hours.
- When ready to serve, add cooked pasta.
