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
Minced fresh parsley, optional
Instructions
1Make the meatballs
2In 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. Put the meatballs in a large saucepan and brown them on all sides. 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.
3Add the pasta and finish cooking
4Add the pasta, then let the soup simmer for 10 minutes, till the meat is no longer pink and the pasta is tender. Before serving, garnish with more fresh parsley and grated Parmesan, if desired.
