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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Zesty Meatball Soup Recipe

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This recipe for Zesty Meatball Soup is from McCarter-Johnson Family Cookbook Vol. 2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 egg, beaten
10 Kebler Zesta wheat crackers, finely crushed (1/3 c)
1 tbsp grated Parmesan or Romano Cheese
1 tbsp chopped fresh parsley
1/4 tsp pepper
1 lb lean ground beef
2 sm zucchini, chopped (2 cups)
1/2 cup onion, chopped
2 cans (14 1/2 oz) stewed tomatoes with Italian seasonings
1 can (14 oz) reduced-sodium beef broth
1/2 cup uncooked dry small shell pasta
Directions:
Directions:
1. In large bowl combine egg, crackers, cheese, parsley and pepper. Add ground beef. Mix well.
Shape into 36 1" meatballs.
2. Spray Dutch oven with nonstick cooking spray. Cook meatballs, half at a time, in Dutch oven over medium-high heat for 6 to 8 minutes or until no longer pink in center, turning occasionally. Remove meatballs from Dutch oven.
3. In same Dutch oven cook zucchini and onion until tender. Stir in undrained tomatoes, tomato sauce, beef broth and pasta. Bring to boiling. Reduce heat. Simmer uncovered, about 8 minutes or until pasta is tender. Stir in meatballs. Heat through.
Number Of Servings:
Number Of Servings:
6

 

 

 

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