Meatball soup is comforting, satisfying, and, most of all, simple to make. Homemade meatballs are simmered in beef broth with kidney beans, vegetables and pasta for this mouthwatering meal.
Ingredients:
- 1 large 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
Instructions:
In a small bowl, combine the egg, bread crumbs, parsley, Parmesan, garlic salt and pepper in a bowl. Crumble the meat and add it to the egg mixture, then mix lightly but thoroughly. Shape the meat mixture into 1-inch balls.
Brown meatballs in a large saucepan. Drain away any fat that renders out, then add the beef broth, kidney beans, tomatoes, carrot and Italian seasoning. Bring to a boil, then cover and simmer for 10 minutes.
Add pasta. Simmer until meat is no longer pink and pasta is tender, 10 minutes longer. Before serving, garnish with more fresh parsley and grated Parmesan, if desired.
Nutrition Information
1-1/2 cups: 248 calories | 5g fat (2g saturated fat) | 70mg cholesterol | 778mg sodium | 30g carbohydrate (8g sugars, 6g fiber) |20g protein.