©Life of a Foodie and Her Family 2008-2013, Lynn Tabor



Meatball Soup

I found this recipe in one of my Taste of Home magazines.

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
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


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.

I think I am going to double the recipe since I already took 1 pound of ground beef out to thaw.

EDITED to add: I made the soup a little while ago and it was tasting a little bland so I added some garlic powder, onion powder salt and fresh black pepper. It tastes incredibly yummy!!!

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