Maggie's Magnificent Meatball Minestrone Soup

Ingredients

• 4 lb ground beef
• 3 medium eggs
• 2 tsp garlic powder
• 2 envelopes Lipton onion soup mix
• 1/2 cup breadcrumbs
• 3 box beef broth (32 oz. each)
• 2 box chicken broth (32 oz. each)
• 46 oz spicy vegetable juice (V8)
• 1/2 cup red wine vinegar
• 1/2 cup port wine
• 1 box (11 oz.) barley (quick-cooking barley works)
• 2 packages (5 each) sweet Italian sausage links
• cut into bite-size pieces
• 2 cup sliced mushrooms
• 3 large onions
• chopped
• 1 1/2 cup baby carrots
• cut into thirds
• 1 red bell pepper
• seeded and chopped
• 1 yellow bell pepper
• seeded and chopped
• 2 can (16 oz.) green beans
• 2 can (16 oz.) kidney beans
• 2 cup fresh or frozen corn
• 1 Crutons
• 1 Fresh grated parmesan cheese

Instructions

1. In large bowl, mix together the meatball ingredients.
2. Shape into bite-sized meatballs (I use a small cookie dough scoop) and place in baking dish.
3. Bake at 350F for 20 minutes.
4. Drain excess fat.
5. Pour soup base ingredients into HUGE (7.5 quart) stockpot.
6. Bring to a boil.
7. Reduce heat to medium.
8. Add the barley, carrots, bell peppers, beans, and corn.
9. Stir then cover.
10. In large electric skillet, heat 2 T. vegetable oil.
11. Add onions and fry for about 15 minutes, then add the sausage and fry another 15 minutes.
12. Add the mushrooms, stir, and cook 10 minutes more.
13. Add this mixture to your pot of soup, add the prepared meatballs, stir, cover and simmer several hours until carrots are tender.