Makes:
6 servings
Total Time:
1 hr
Submitted by:
Category:
Soups/Chilis
Sub Category: Soups & Stews
what you need
- Meatballs
- 1/2 pound lean (90%) ground beef
- 1/4 cup seasoned dry bread crumbs
- 1 egg
- 1/2 teaspoon Italian seasoning
- 1 garlic clove, pressed
- 1/4 teaspoon salt
-
- Soup
- 1 cup zucchini, chopped
- 1/2 cup onion, chopped
- 2 garlic cloves, pressed
- 2 cans (14 1/2 ounces each) beef broth
- 1 can (14 1/2 ounces) diced tomatoes, undrained
- 1 can (11 ounces) pork and beans in tomato sauce, undrained
- 3/4 cup elbow macaroni
- 1 teaspoon Italian seasoning
- 1/2 cup (2 ounces) freshly grated parmesan cheese
make it
For meatballs, in classic batter bowl, combine ground beef, bread crumbs, egg, Italian seasoning, garlic and salt; mix lightly but thoroughly. Using small scoop, shape meat mixture into balls; place in medium (3-qt.) saucepan. Brown over medium heat 6-8 minutes or until beef is no longer pink. Remove from saucepan.
For soup, chop zucchini and onion using food chopper. Add onion and garlic to saucepan; cook 3 minutes or until onion is tender. Add beef broth, tomatoes and pork and beans; bring to a boil.
Add macaroni, meatballs, zucchini and Italian seasoning. Return to a boil; reduce heat to low and simmer 6-8 minutes or until macaroni is tender. Ladle soup into bowls; sprinkle each serving with parmesan cheese.
Notes
