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Streamlined Beef Minestrone Soup
Wonderful on a cold night. |
Prep: 10 minutes
Cook: 40 minutes
Servings: Serves 4
| 1 |
lb. lean ground beef |
| 2 |
Tbsp. grated Parmesan cheese |
| 1/8 |
tsp. garlic powder |
| 1/8 |
tsp. ground red pepper |
| 1 |
can (14-1/2 oz.) Italian-style diced tomatoes, undrained |
| 1 |
can (13-3/4 to 14-1/2 oz.) ready-to-serve beef broth |
| 1 |
cup frozen vegetable mixture |
| 1/2 |
cup uncooked medium shell pasta |
| -- |
Parmesan cheese |
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In medium bowl, combine ground beef, 2 Tbsp. cheese, garlic powder and red pepper, mixing lightly but thoroughly. Shape beef mixture into 32 meatballs; place on rack in broiler pan. |
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Bake in 350ºF oven 18 to 20 minutes or until no longer pink. Remove meatballs from oven; set aside. |
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Meanwhile in 2 quart saucepan, combine tomatoes, broth, vegetables and pasta. Bring to a boil; reduce heat to medium. Cook, uncovered, 20 minutes or until pasta is tender. |
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Add meatballs to soup; garnish with additional cheese before serving. |
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| Fully cooked meatballs may be substituted to make this an even quicker dinner idea. |
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