Italian Vegetable Soup - Kraft Recipes Top
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Italian Vegetable Soup

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Make It

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  • Prepare Meatballs: Mix together, meat, bread crumbs, egg, spices and cheese. Make tiny 1-inch balls from the meatball mixture (approx. 20 tiny meatballs). Set aside until later.
  • Put water in large stock pot, add ground sirloin, crumbling as you put it in the water. Cook on medium high. (You will have to skim off the top until clear.) Lower heat. Add everything except the meatballs and escarole. Cook for about 1/2 hour.
  • Drop the meatballs in one at a time. Then add the escarole. Cook for about an hour with med/low heat. Place lid on. When meatballs are done and endive is cooked tender it is ready.

Special Equipment Needed


Serve this with crusty Italian bread, and parmesan cheese on top. You can add any veggies that you like. There are no fast rules. You may add more or less salt as you desire. You can save leftover veggies in a container in the freezer and then when you made soup just add it. This sounds lengthy but it is a quick soup. Most times I do not measure anything.

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