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Meatball 'N Pasta Soup

Kraft Memeber Recipe
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Makes: 6 servings Total Time: 1 hr
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.
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