Meatball Minestrone
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INGREDIENTS FOR MEATBALLS
1 pound ground venison
1 egg
1 small onion, chopped
1/4 cup dry bread crumbs
1/4 cup milk
1 clove garlic, crushed
2 tablespoons chopped parsley
1 teaspoon fennel seed
1/2 teaspoon basil leaves
1/2 teaspoon salt
1/8 teaspoon pepperHeat oven to 400 degrees. Lightly grease 2 rectangular pans. Mix all ingredients into about 36 (1-inch) balls. Place meat in pan. Bake,uncovered, 15 to 20 minutes; cool.
FOR MINESTRONE
28 ounces tomatoes, undrained
15 ounces kidney beans, undrained
11 ounces whole corn, undrained
2 cups water
1/2 cup water
1 tablespoon Italian seasoning
3/4 teaspoon salt
1/2 teaspoon pepper
2 medium celery stalks, chopped
1 medium onion, chopped
1 cup spaghettiCombine all minestrone ingredients, except spaghetti and meatballs into a crock pot. Make sure to break up the tomatoes.
Add the meatballs. Let cook on low 8 to 10 hours or on high 5 to 6 hours. Add broken spaghetti at the last and cook until soft, stirring often.
Serve with Parmesan cheese, if desired.