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Monster Mash Meatball Soup


Monster Mash Meatball Soup

Add your own Halloween pasta shapes and spooky decorations to this family favorite dish. Decorated with a sour cream moon, spooky bats, parmesan cheese ghosts and creepy croutons!

Ingredients

Soup

  • 1 (16 ounce) package frozen fully-cooked beef meatballs
  • 1 cup frozen vegetable mixture, such as broccoli, cauliflower and carrots
  • 2 cups water
  • 1 (14 to 14 1/2 ounce) can ready-to-serve beef broth
  • 1 (14 1/2 ounce) can diced tomatoes with roasted garlic
  • 3/4 cup uncooked Halloween pasta shapes

Spooky Decorations

  • Dairy Sour Cream Full Moon
  • Black Olive Bats
  • Parmesan Cheese Ghosts
  • Creepy Crouton

Instructions

  1. Combine frozen vegetables, water, broth, tomatoes and pasta in large saucepan; bring to a boil.
  2. Reduce heat; simmer 8 minutes or until pasta is just tender.
  3. Meanwhile microwave meatballs according to package directions.
  4. Add meatballs to soup; simmer 3 minutes or until meatballs are heated through.
  5. Garnish with spooky decorations, as desired.
  6. Dairy Sour Cream Full Moon: Spoon small amount of sour cream on top of soup forming full moon shape.
  7. Black Olive Bats: Thinly slice olives crosswise into rings. Cut rings in half. Place olive slices on top of sour cream full moon to form bat wings.
  8. Parmesan Cheese Ghosts: Place ghost-shaped cookie cutter on baking sheet.
  9. Place shredded Parmesan cheese inside cookie cutter, pressing down slightly with fingers to form shape.
  10. Carefully remove cookie cutter and repeat to make desired amount of ghosts.
  11. Bake in 350 degrees F oven for 3 minutes.
  12. Remove from oven; cool slightly.
  13. Remove ghosts with spatula to wire rack; cool completely.
  14. Serve with soup.
  15. Creepy Croutons: Cut sliced white bread into Halloween shapes with cookie cutters.
  16. Place shapes on baking sheet; sprinkle with Parmesan cheese.
  17. Bake shapes at 350 degrees F about 10 minutes or until bread is toasted and cheese begins to brown.

Yield: 4 servings

Recipe and photo credit (used with permission): Cattlemen's Beef Board and National Cattlemen's Beef Association