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

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Recipe Summary test

prep:
35 mins
bake:
15 mins
cook:
20 mins
total:
70 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

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.

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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.

  • 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.

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

Nutrition Facts

414 calories; fat 19g; cholesterol 108mg; saturated fat 8g; carbohydrates 30g; insoluble fiber 3g; protein 31g; vitamin a 8406.1IU; vitamin c 24.8mg; sodium 1782mg; calcium 313mg; iron 3.8mg.
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