Streamlined Beef Minestrone Soup Soups, Stews & Chilis
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Servings
Serves 4
Prep Time
10 minutes
Cook Time
40 minutes
Cooking Method
Roasting
Beef Type
Ground Beef
Ingredients
- 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
Instructions
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 350°F 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.
Suggestions
Fully cooked meatballs may be substituted to make this an even quicker dinner idea.
Nutritional Information
Nutrition Info per serving: (1 serving, 8 oz.) 218 calories; 5 g fat (2 g saturated fat; 2 g monounsaturated fat); 47 mg cholesterol; 549 mg sodium; 23 g carbohydrate; 1.5 g fiber; 20 g protein; 5.2 mg niacin; 0.2 mg vitamin B6; 1.4 mcg vitamin B12; 2.9 mg iron; 11.5 mcg selenium; 3.9 mg zinc.
