Tender meatballs in a savory, chili-like soup deliver a taste sensation the whole family will love. You can use sweet, medium or hot Italian sausage, depending on your heat preferences! —Amanda Bowyer, Caldwell, Idaho
Italian Meatball ‘n’ Bean Soup
Italian Meatball ‘n’ Bean Soup
Prep Time
30 min
Cook Time
5 hours
Yield
6 servings
Ingredients
- 1 large egg
- 3 tablespoons 2% milk
- 1/3 cup seasoned bread crumbs
- 1 pound bulk Italian sausage
- 1/2 pound ground turkey
- 2 cans (14-1/2 ounces each) diced tomatoes
- 1 can (15 ounces) cannellini beans, rinsed and drained
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (8 ounces) tomato sauce
- 1 cup water
- 2 green onions, thinly sliced
- 1 teaspoon Italian seasoning
- 1 teaspoon dried minced garlic
- 1/2 teaspoon crushed red pepper flakes
- Additional thinly sliced green onions, optional
Directions
- In a large bowl, combine egg, milk and bread crumbs. Crumble sausage and turkey over mixture and mix well. Shape into 1-in. balls. In a large skillet, brown meatballs in batches; drain.
- Transfer meatballs to a 3-qt. slow cooker. Stir in remaining ingredients. Cover and cook on low for 5-6 hours or until a thermometer inserted in a meatball reaches 160°. If desired, top with additional sliced green onion.
Nutrition Facts
1-1/2 cups: 529 calories, 31g fat (11g saturated fat), 119mg cholesterol, 1273mg sodium, 35g carbohydrate (6g sugars, 8g fiber), 27g protein.
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