Ingredients:
4 cups chicken broth
1 lb hot Italian sausages
1 cup potatoes, diced
1 cup sweet corn ( frozen or fresh)
1 red bell peppers, diced
1 (14 ounce) cans diced tomatoes, undrained
1 tablespoon brown sugar
Directions:
Bring stock to a boil in a large pot.
Add potatoes to stock.
Boil for 10 minutes (meanwhile, do the next step).
Remove sausage meat from casings and form into 1/2″ meatballs.
When all meatballs are formed, gently add them and the red bell pepper to the broth.
Turn down heat to medium (simmering) and cook for 5 minutes.
Add tomatoes in their juice, corn, and sugar.
Stir all ingredients together.
Simmer (uncovered) on medium-low for 20 minutes, stirring occasionally.
Enjoy!
Optional: for added flair, serve with a french baguette and your favorite zinfandel or merlot.
Servings: 4-6
Time preparation: 30 min.
Time total: 75 min.