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Wagon Master Soup

Serves: 10
Total Calories: 1,268

Ingredients

1 large or 2 small cloves of garlic
2 ounces Parmesan cheese, cut into 2 or 3 pieces
4 ounces lean beef, cut into 1-inch cubes
4 ounces lean pork, cut into 1-inch cubes
4 ounces lean turkey, cut into 1-inch cubes
1 1/2 slices white bread, broken into bite-size pieces
3/4 cup sliced onion, divided
1/3 cup milk
1 cup sliced carrot
1 cup sliced zucchini
1 (46-ounce) can chicken broth
2 cups cheese-filled tortellini noodles
1 tablespoon basil

Directions:

Place garlic, Parmesan cheese, beef, pork, turkey, bread, 1/4 cup onion, and milk in food processor container with food processor running. Process until evenly ground. Shape into 1-inch meatballs. Place in stockpot. Add 1/2 cup onion, carrots, zucchini, broth, tortellini, and basil. Bring to a boil. Reduce heat. Simmer slowly for 30–40 minutes or until vegetables are tender.


Fun Fact: Worn two to six feet into an eroded sandstone ridge by wagon wheels, the Oregon Trail Ruts provide moving testimony of the route followed by thousands of Americans in their migration westward across the Plains during the mid-1800s. The Oregon Trail Ruts National Historic Landmark is located on the south side of the North Platte River about one-half mile south of the town of Guernsey, Wyoming.

Nutritional Facts:

Serves: 10
Total Calories: 1,268
Calories from Fat: 114

This Wagon Master Soup recipe is from the Best of the Best from the Plains Cookbook Cookbook. Download this Cookbook today.


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