Meatball 'n' Pasta Soup

Ingredients

Meatballs

• 1/2 pound lean (90%) ground beef
• 1/4 cup seasoned dry bread crumbs
• 1 egg
• 1/2 teaspoon Italian seasoning
• 1 garlic clove, pressed
• 1/4 teaspoon salt

Soup

• 1 cup zucchini, chopped
• 1/2 cup onion, chopped
• 2 garlic cloves, pressed
• 2 (14 1/2 ounce) cans beef broth
• 1 (14 1/2 ounce) can diced tomatoes, undrained
• 1 (11 ounce) can pork and beans in tomato sauce, undrained
• 3/4 cup elbow macaroni
• 1 teaspoon Italian seasoning
• 1/2 cup (2 ounces) freshly grated Parmesan cheese
  

Instructions

1. Meatballs: In Classic Batter Bowl, combine ground beef, bread crumbs, egg, Italian seasoning, garlic and salt; mix lightly but thoroughly. Using Small Scoop, shape meat mixture into balls; place in Medium (3-qt.) Saucepan. Brown over medium heat 6-8 minutes or until beef is no longer pink. Remove from saucepan.
2. Soup: Chop zucchini and onion using Food Chopper. Add onion and garlic to saucepan; cook 3 minutes or until onion is tender. Add beef broth, tomatoes and pork and beans; bring to a boil.
3. Add macaroni, meatballs, zucchini and Italian seasoning. Return to a boil; reduce heat to low and simmer 6-8 minutes or until macaroni is tender. Ladle soup into bowls; sprinkle each serving with Parmesan cheese.

Yield: 6 (1 1/2 cup) servings

Nutrients per serving: Calories 280, Total Fat 8 g, Sodium 1340 mg, Fiber 4 g

Recipe credit: Pampered Chef