Meatball Soup
Ingredients
- 1 large egg, lightly beaten
- 1/4 cup dry bread crumbs
- 1/4 cup minced fresh parsley
- 2 tbsp grated Parmesan cheese
- 1/4 tsp garlic salt
- 1/8 tsp pepper
- 1/2 pound lean ground beef
- 4 cups reduced-sodium beef broth
- 16 ounces canned kidney beans, rinsed and drained
- 14-1/5 ounces canned stewed tomatoes
- 1 medium carrot, thinly sliced
- 1 tsp Italian seasoning
- 1/4 cup uncooked small pasta (such as mini shells)
- Minced fresh parsley, optional
Instructions
- 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.
- 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 until meat is no longer pink and pasta is tender, about 10 minutes longer. If desired, top with minced fresh parsley and additional grated Parmesan cheese.
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