The weather this weekend is supposed to be cold, rainy & possible snow. Sounds like soup and cornbread weather to me!
Here's an easy favorite of ours:


This meatball soup is easily made with frozen meatballs, V-8 juice, tomatoes, and vegetables, along with herbs and seasonings.
1 pound frozen meatballs, Italian seasoned
3 cups Spicy hot V-8 juice (3 cups beef broth can be substituted)
1 can diced tomatoes
1 cup diced potato, about 1 medium potato
1/2 cup chopped onion
1/4 teaspoon garlic powder
1 tbsp. dried parsley, crushed
1/2 tsp. salt
1/4 teaspoon seasoned pepper
1 one-lb. pkg. (about 3 cups) frozen mixed vegetables
In large pot, combine meatballs, broth, tomatoes, potato, onion, garlic powder, and pepper. Cover and cook 1 hour, until potatoes and onion are tender. Stir in frozen vegetables and cook on LOW to MEDIUM heat for 1 hour longer. Serves 6.

*I like to serve it topped off with freshly grated Parmesan cheese and chopped green onions, along with a basket of Mexican cheese-cornbread wedges.

I gave up making homemade cornbread after discovering how good Martha White's Mexican cornbread is when a cup of grated cheddar is added to the batter before baking. Just bake in greased pan, according to package directions. Yummy!!

1 comment:

bp said...

That looks very tasty! We are having a chilly day here!