Hearty Meatball Soup II

Miniature meatballs with vegetables and pasta shells. You will love this soup.

• Preparation Time: 35 mins
• Cooking Time: 35 mins
• Total Time: 1 hr 10 mins
• Calories: 454 Calories

Ingredients

• 1 egg
• 1 pinch ground black pepper
• 4 cups water
• 1 cup grated Parmesan cheese
• 3 (14.5 ounce) cans chicken broth
• 1 (16 ounce) package frozen mixed vegetables
• 1 pound ground beef
• 1 (1 ounce) envelope dry onion soup mix
• 1 cup dry bread crumbs
• 2 cups chopped carrot
• 1 (14.5 ounce) can stewed tomatoes, with juice
• 1 (14.5 ounce) can green beans, drained
• 1 cup uncooked alphabet pasta

Recipe Instructions

Step 1

In a large pot over medium high heat, combine the onion soup mix, carrots and water and bring to a boil, cooking until carrots are tender. Add the tomatoes, green beans, chicken broth and mixed vegetables, and simmer for 15 minutes.

Step 2

Meanwhile, in a large bowl, combine the beef, egg, bread crumbs, Parmesan cheese and ground black pepper. Roll into tiny, bite size meatballs and add to the soup.

Step 3

Simmer for another 20 minutes, then add the pasta. Simmer for another 15 minutes, or until meatballs and pasta are fully cooked.