Streamlined Beef Minestrone Soup

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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

	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.
	Bake in 350ºF oven 18 to 20 minutes or until no longer pink. Remove meatballs from oven; set aside.
	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.
	Add meatballs to soup; garnish with additional cheese before serving.

Fully cooked meatballs may be substituted to make this an even quicker dinner idea.