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Meatball Soup Recipe

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This recipe for Meatball Soup, by , is from Helen and Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Helen Mowry
Added: Sunday, May 24, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 eggs, beaten
1/2 c. cracker crumbs
1/2 c. minced fresh parsley
1/4 c. Parmesan cheese, grated
1/2 tsp. garlic salt
1/4 tsp. pepper
1 lb. ground beef
3 cans beef broth
2 cans (16 oz. each) kidney beans, rinsed, drained
2 cans (14 1/2 oz. each) stewed tomatoes
2 medium carrots, thinly sliced
2 tsp. Italian seasoning
1/2 c. uncooked tiny shell pasta

Directions:
Directions:
In a large bowl, combine the first six ingredients. Crumble beef over mixture and mix well. Shape into 1 inch balls. Brown meatballs in a large skillet, drain. In large roaster; put meatballs, broth, beans, tomatoes, carrot and Italian seasoning. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.

Add pasta; simmer 10 minutes longer or until meat is no longer pink and pasta is tender.

Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
15 minutes, 35 minutes to cook

 

 

 

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