Minestrone

Name: Minestrone
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 40
Cuisine: Mediterranean, Italian, European
Ingredients: 2 kilograms baking hen; 59 milliliters barley; 1 bay leaf; 822 grams whole tomatoes, undrained and chopped; 227 grams sliced water chestnuts, undrained; 454 grams sliced carrots, undrained; 1 large celery stalk with leaves, cleaned and chopped; 2 Tbsps chicken-flavored bouillon granules; 1 egg, well beaten; 227 grams package fettuccine, broken into 1/2-inch pieces; 40 servings Chopped fresh chives; 59 milliliters chopped fresh dill weed; 237 milliliters chopped fresh mushrooms; 59 milliliters chopped fresh parsley; 3 cloves garlic; 822 grams cut green beans, undrained; 482 grams green peas, undrained; 2 smalls green peppers, seeded and chopped; 680 grams lean ground chuck; 2 Tbsps Italian seasoning; 1 lemon; 2 larges onions, chopped; 40 servings Grated Parmesan cheese; 1 teaspoons pepper; 1 medium size red pepper pod, chopped; 2 teaspoons salt; 118 milliliters cooking sherry, divided; 2 mediums turnips, peeled and diced; 794 grams whole kernel corn, undrained

Minestrone might be just the Mediterranean recipe you are searching for. For $1.43 per serving, you get a main course that serves 40. One serving contains 439 calories, 21g of protein, and 19g of fat. A mixture of chicken-flavored bouillon granules, lemon, egg, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the sherry you could follow this main course with the Dark Chocolate Fudge Merlot Cupcakes as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Combine meat, egg, 1/4 cup cooking sherry, juice of lemon (reserve rind), Italian seasoning, salt, and pepper in a medium mixing bowl; mix well. Cover tightly, and refrigerate mixture overnight. Shape into 1/2-inch meatballs, and refrigerate until ready to use.

Ingredients you will need

Italian Seasoning

Lemon Juice

Meatballs

Pepper

Sherry

Meat

Beef

Salt

Egg

Equipment you will use

Mixing Bowl

Remove giblets from hen; reserve for other uses.

Remove excess fat from hen; discard. Rinse hen in cold water.

Ingredients you will need

Water

Combine prepared hen, onion, green pepper, celery, barley, remaining cooking sherry, red pepper, garlic, bouillon granules, bay leaf, and reserved lemon rind in a 21-quart stock pot.

Ingredients you will need

Bouillon Granules

Green Pepper

Lemon Peel

Red Pepper

Bay Leaves

Barley

Celery

Garlic

Sherry

Onion

Stock

Equipment you will use

Pot

Add water to cover hen; stir well. Cover and bring to a boil. Reduce heat to medium, and cook 1 hour.

Ingredients you will need

Water

Remove garlic and bay leaf from broth with a slotted spoon, and discard.

Ingredients you will need

Bay Leaves

Garlic

Broth

Equipment you will use

Slotted Spoon

Remove hen from broth, and cool slightly. Bone hen, and chop meat. Discard bones; return meat to broth. Stir in tomatoes, turnips, and mushrooms. Bring to a boil.

Ingredients you will need

Mushrooms

Tomato

Turnip

Broth

Bone

Meat

Add reserved meatballs, one at a time, to boiling broth; stir well.

Ingredients you will need

Meatballs

Broth

Add green beans, corn, peas, carrots, and water chestnuts, stirring well after each addition. Stir in dill weed, parsley, and fettuccine. Cover and remove from heat.

Ingredients you will need

Water Chestnuts