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Meatball Soup

 Meatball Soup
"It's just like a meal in a bowl...or for heartier appetites, serve it with a sandwich," says Sue Miller of Walworth, Wisconsin. "It's great for chilly days."
5 ServingsPrep: 15 min. Cook: 35 min.

Ingredients

  • 1 egg, lightly beaten
  • 1/4 cup dry bread crumbs
  • 1/4 cup minced fresh parsley
  • 2 tablespoons grated Parmesan cheese
  • 1/4 teaspoon garlic salt, optional
  • 1/8 teaspoon pepper
  • 1/2 pound lean ground beef (90% lean)
  • 4 cups reduced-sodium beef broth
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (14-1/2 ounces) stewed tomatoes
  • 1 medium carrot, thinly sliced
  • 1 teaspoon Italian seasoning
  • 1/4 cup uncooked tiny shell pasta

Directions

  • In a small bowl, combine the first six ingredients. Crumble beef over
  • mixture and mix well. Shape into 1-in. balls. Brown meatballs in a
  • large saucepan; drain. Add broth, beans, tomatoes, carrot and
  • Italian seasoning. Bring to a boil. Reduce heat; cover and simmer
  • for 10 minutes.
  • Add pasta; simmer 10 minutes longer or until meat is no longer pink
  • and pasta is tender. Freeze in 1-1/2 cup portions for up to 3
  • months. Yield: 5 servings.

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Meatball Soup (continued)

Nutritional Facts: One serving: 1-1/2 cups (calculated without salt) equals 248 calories, 5 g fat (2 g saturated fat), 70 mg cholesterol, 778 mg sodium, 30 g carbohydrate, 6 g fiber, 20 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable.