Make your own beef meatballs for this simple pasta soup. Bacon, tomatoes, and other toppers make this main dish one that kids love.

Source: Midwest Living


Recipe Summary

35 mins
15 mins at 375°
20 mins


Ingredient Checklist


For meatballs:
  • In a large bowl, combine the egg, milk, mustard, and salt. Stir in bread crumbs. Add ground meat and mix well. Shape into 48, 3/4-inch meatballs. Place in a shallow baking pan and bake in a 375 degree F oven for 15 minutes or until no longer pink. Drain well. If you like, transfer meatballs to a bowl. Cover and chill until serving time.

For soup toppers:
  • Coarsely chop tomatoes. Heat bacon according to package directions and crumble. Place tomatoes, bacon, mushrooms, cheeses and croutons in individual bowls. Cover until serving time.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • For soup, in a Dutch oven or pot, combine the water, tomato juice, and bouillon granules. Bring to boiling over medium-high heat. Add meatballs, pasta, and carrots. Cook, uncovered, for 10 minutes or until pasta is tender. Stir in green onions and bring to boiling. Stir in parsley.

Instructions Checklist
  • To serve, ladle immediately into soup bowls. Let guests choose their own soup toppers.

Nutrition Facts

414 calories; total fat 19g; saturated fat 8g; cholesterol 108mg; sodium 1782mg; carbohydrates 30g; fiber 3g; protein 31g; vitamin a 8406IU; vitamin c 25mg; calcium 313mg; iron 4mg.