Meatball 'n' Pasta Soup

No Photo



  • 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


  • 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


  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

This post may contain affiliate links. Any purchases made through these links help support at no additional cost to you. Please see our disclosure policy.