Meatball Soup
Meatball Soup
1 1/2 pounds lean (90%) ground beef or turkey
1 slice of bread (crusty -day old french bread is good)
1 egg (or can use just the white of the egg)
1 1/2 teaspoons dried or fresh parsely
1/2 cup grated parmesean cheese
1/2 teaspoon salt
1/4 teaspoon pepper
Soup ingredients
2 cans (13 to 14 ounces) chicken broth
1 (14 1/2 ounce) can Italian-style diced tomatoes (chunky)
3/4 cup small soup pasta (dry) such as bowties, ditalini, or mini-
shells, shells.
3/4 cup frozen Italian green beans
(Check the salt content of the soup ingredients for later)
Could also add 1 chopped chili pepper of choice.
Heat oven to 425 degrees. Moisten slice of bread with
water and squeeze out any excess. Combine bread and
remaining meatball ingredients and mix lightly but
thoroughly. Shape into 1" to 1 1/4 " meatballs. Place in a
shallow baking dish sprayed with cooking spray. Bake 15 minutes.
Meanwhile, in a large saucepan, combine broth, tomatoes,
and green beans. Cover and bring to a boil.
Stir in pasta. Let come back to a boil.
Cover and simmer 5 minutes. Check for salt and add pepper.
Add meatballs. Simmer, uncovered, 5 minutes longer or
until pasta is tender.
Remove from heat and let stand 2 to 3 minutes
Serve sprinkled with additional Parmesan cheese. (or sour cream)
Makes about 6 hearty servings
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