Meatball Soup Recipe
Meatball Soup Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
"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."
MAKES:
5 servings
TOTAL TIME:
Prep: 15 min. Cook: 35 min.
MAKES:
5 servings
TOTAL TIME:
Prep: 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.
Originally published as Meatball Soup in Cooking for 2 Winter 2005, p60

Nutritional Facts

1-1/2 cups: 248 calories, 5g fat (2g saturated fat), 70mg cholesterol, 778mg sodium, 30g carbohydrate (8g sugars, 6g fiber), 20g protein.

  • 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
  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.
Originally published as Meatball Soup in Cooking for 2 Winter 2005, p60

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