Meatball Soup

This will be a great dish to take to the ice house to warm those stomachs while catching your favorite fish at Lake of the Woods!

This meatball soup recipe is a hearty meal. It’s great for chilly days. —Sue Miller, Walworth, Wisconsin

Ingredients

• 1 large egg, lightly beaten
• 1/4 cup dry bread crumbs
• 1/4 cup minced fresh parsley
• 2 tablespoons grated Parmesan cheese
• 1/4 teaspoon garlic salt, optional
• 1/8 teaspoon pepper
• 1/2 pound lean ground beef (90% lean)
• 4 cups reduced-sodium beef broth
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 can (14-1/2 ounces) stewed tomatoes
• 1 medium carrot, thinly sliced
• 1 teaspoon Italian seasoning
• 1/4 cup uncooked tiny shell pasta
• Minced fresh parsley, optional

Directions

1. In a small bowl, combine the first 6 ingredients. Crumble beef over mixture and mix lightly but thoroughly. Shape into 1-in. balls. Brown meatballs in a large saucepan; drain. Add broth, beans, tomatoes, carrot and Italian seasoning. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
2. Add pasta; simmer until meat is no longer pink and pasta is tender, 10 minutes longer. If desired, top with minced fresh parsley and additional grated Parmesan cheese.

Freeze Option: Divide cooled soup in individual portions; freeze up to 3 months.