Streamlined Beef Minestrone Soup Italian

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.