Meatball Soup

Name: Meatball Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 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

"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."

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.