Meatball 'n' Pasta Soup

Yield: 6 (1 1/2 cup) servings

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

Meatballs

1. 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 quart) Saucepan. Brown over medium heat 6-8 minutes or until beef is no longer pink. Remove from saucepan.

Soup

1. 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.
2. Add macaroni, meatballs, zucchini and Italian seasoning. Return to a boil; reduce heat to low and simmer 6 to 8 minutes or until macaroni is tender. Ladle soup into bowls; sprinkle each serving with Parmesan cheese.

Nutrition

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

Attribution

Recipe credit: Pampered Chef