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Pasta Meatball Soup Recipe
|95% ground beef sirloin||10 Ounce|
|Acini di pepe pasta||5 Tablespoon, divided|
|Fine bread crumbs||1⁄4 Cup (4 tbs) (Fresh)|
|Finely chopped parsley||2 Tablespoon, divided|
|Dried basil leaves||1 Teaspoon, divided|
|Black pepper||1⁄8 Teaspoon|
|Garlic||1 Clove (5 gm), minced|
|Fat free reduced sodium beef broth||28 Ounce (Two 14 Ounce Cans)|
|Canned tomato sauce||8 Ounce (1 Can)|
|Chopped onion||1⁄3 Cup (5.33 tbs)|
Serving size: Complete recipe
Calories 907 Calories from Fat 170
% Daily Value*
Total Fat 19 g29%
Saturated Fat 5.5 g27.6%
Trans Fat 0 g
Cholesterol 374 mg
Sodium 3690.7 mg153.8%
Total Carbohydrates 92 g30.6%
Dietary Fiber 13.2 g52.6%
Sugars 19.7 g
Protein 95 g189.5%
Vitamin A 84.5% Vitamin C 107.5%
Calcium 24.4% Iron 44.4%
*Based on a 2000 Calorie diet
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.