Pasta Meatball Soup Recipe
Ingredients
10 ounces 95% ground beef sirloin
5 tablespoons acini di pepe pasta, divided
1/4 cup fresh fine bread crumbs
1 egg
2 tablespoons finely chopped parsley, divided
1 teaspoon dried basil leaves, divided
1/4 teaspoon salt
1/8 teaspoon black pepper
1 clove garlic, minced
2 cans (about 14 ounces each) fat-free reduced-sodium beef broth
1 (8-ounce) can tomato sauce
1/3 cup chopped onion
Directions
Combine beef, 2 tablespoons pasta, bread crumbs, egg, 1 tablespoon parsley, 1/2 teaspoon basil, salt, pepper and garlic in medium bowl.
Form into approximately 28 to 30 (1-inch) meatballs.
Bring beef broth, tomato sauce, onion and remaining 1/2 teaspoon basil to a boil in large saucepan over medium-high heat.
Carefully add meatballs to broth.
Reduce heat to medium-low; simmer, covered, 20 minutes.
Add remaining 3 tablespoons pasta; cook 10 minutes or until tender.
Garnish with remaining 1 tablespoon parsley.
Form into approximately 28 to 30 (1-inch) meatballs.
Bring beef broth, tomato sauce, onion and remaining 1/2 teaspoon basil to a boil in large saucepan over medium-high heat.
Carefully add meatballs to broth.
Reduce heat to medium-low; simmer, covered, 20 minutes.
Add remaining 3 tablespoons pasta; cook 10 minutes or until tender.
Garnish with remaining 1 tablespoon parsley.
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