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FareShare Gazette -- November 2004 Recipes

Make FareShare Gazette -- November 2004 Recipes at home with Butter, Fresh Garlic, Beef Broth, Uncooked Dried Egg Noodles, and Olive Oil. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 1 tbsp
• 1 tsp
• 29 oz
• 2 oz
• 3 tbsp
• 27 oz
• 1/2 cup

Method (preview)

1. 1

   Melt butter in 4-quart saucepan until sizzling; add pepper and garlic.

2. 2

   Cook over medium high heat until pepper is crisply tender.

3. 3

   Add vegetables, meatballs, broth and Italian seasonings.

4. 4

   Continue cooking until mixture comes to a boil, 10 to 12 minutes.

5. 5

   Add noodles. Reduce heat to medium. Continue cooking, stirring occasionally, until pasta is tender, 5 minutes. To serve, top each serving with cheese.

6. 6

   After making meatballs, brown well on all sides before adding to soup.

7. 7

   Do not boil soup after adding meatballs, it will cause your meatballs to break-up.

8. 8

   Bring to a boil and turn down to simmer.

9. 9

   Serve with a nice tossed green salad and crusty hunks of garlic bread.

10. 10

    Simmer the sausage in 1/4 cup water in a large covered pot for 5 minutes over Medium-High heat. Uncover and discard water.

11. 11

    Drain off fat from pan. Add oil and saute onion, celery and garlic until barely tender.

12. 12

    Cut up tomatoes and add to pot, reserving the juices from the can.

13. 13

    Stir in the sausage and simmer for 10 minutes.

14. 14

    Add the broth, tomato liquid, herbs and salt and pepper.