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Meatball Soup Recipe

Meatball Soup Recipe

"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."
TOTAL TIME: Prep: 15 min. Cook: 35 min. YIELD:5 servings

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

  • 1. 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.
  • 2. 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.

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.