Meatball Soup
TOTAL TIME: Prep: 15 min. Cook: 35 min.
YIELD: 5 servings.
This meatball soup recipe is a hearty meal. It's great for chilly days. —Sue Miller, Walworth, Wisconsin
Ingredients
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1 large egg, lightly beaten
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1/4 cup dry bread crumbs
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1/4 cup minced fresh parsley
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2 tablespoons grated Parmesan cheese
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1/4 teaspoon garlic salt, optional
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1/8 teaspoon pepper
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1/2 pound lean ground beef (90% lean)
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4 cups reduced-sodium beef broth
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1 can (16 ounces) kidney beans, rinsed and drained
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1 can (14-1/2 ounces) stewed tomatoes
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1 medium carrot, thinly sliced
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1 teaspoon Italian seasoning
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1/4 cup uncooked tiny shell pasta
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Minced fresh parsley, optional
Directions
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1.
In a small bowl, combine the first 6 ingredients. Crumble beef over mixture and mix lightly but thoroughly. 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.
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2.
Add pasta; simmer until meat is no longer pink and pasta is tender, 10 minutes longer. If desired, top with minced fresh parsley and additional grated Parmesan cheese.
Nutrition Facts
1-1/2 cups: 248 calories, 5g fat (2g saturated fat), 70mg cholesterol, 778mg sodium, 30g carbohydrate (8g sugars, 6g fiber), 20g protein.
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