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Meatball 'N Pasta Soup

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   cans (14 1/2 ounces each) beef broth
1   can (14 1/2 ounces) diced tomatoes, undrained
1   can (11 ounces) 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. For 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. For 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