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Title: Meatball Soup
Categories: Beef, Breads, Cheese, Beans, Herbs
Yield: 5 servings

1 lg Egg; lightly beaten
1/4 c Dry bread crumbs
1/4 c Minced fresh parsley
2 tb Grated Parmesan cheese
1/4 ts Garlic salt; opt
1/8 ts Pepper
1/2 lb Ground (90% lean) round
4 c Beef broth
16 oz Can kidney beans; rinsed,
- drained
14 1/2 oz Can stewed tomatoes
1 md Carrot; thin sliced
1 ts Italian seasoning
1/4 c Uncooked tiny shell pasta
Minced fresh parsley; opt

In a small bowl, combine the first 6 ingredients.
Crumble beef over mixture and mix lightly but
thoroughly. Shape into 1" balls. Brown meatballs in a
large saucepan; drain. Add broth, beans, tomatoes,
carrot and Italian seasoning. Bring to a boil. Reduce
heat; cover and simmer for 10 minutes.

Add pasta; simmer until meat is no longer pink and pasta
is tender, about 10 minutes longer. If desired, top with
minced fresh parsley and additional grated Parmesan
cheese.

Sue Miller, Walworth, Wisconsin

Makes: 5 servings

RECIPE FROM: https://www.tasteofhome.com

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