Zesty Meatball Soup


Serves: 6
Total Calories: 269

Ingredients

1 egg, beaten
1/3 cup Keebler® Zesta® whole wheat cracker, finely crushed (about 10 crackers)
1 tablespoon grated Parmesan cheese or Romano cheese
1 tablespoon chopped fresh parsley
1/4 teaspoon pepper
1 pound lean ground beef
2 cups zucchini (2 small), chopped
1/2 cup chopped onion
2 (14 1/2-ounce) cans stewed tomatoes with Italian seasonings, cut up
1 (15-ounce) can tomato sauce with Italian seasonings
1 (14-ounce) can reduced-sodium beef broth
1/2 cup uncooked dry small shell pasta

Directions:

1. In large bowl combine egg, crackers, cheese, parsley and pepper. Add ground beef. Mix well. Shape into thirty-six 1-inch meatballs.

2. In Dutch oven coated with cooking spray, cook meatballs, half at a time, over medium-high heat for 6 to 8 minutes or until no longer pink in center, turning occasionally. Remove meatballs from Dutch oven.

3. In same Dutch oven cook zucchini and onion until tender. Stir in undrained tomatoes, tomato sauce, beef broth and pasta. Bring to boiling. Reduce heat. Simmer, uncovered, about 8 minutes or until pasta is tender. Stir in meatballs. Heat through.

Nutritional Facts:

Serves: 6
Total Calories: 269
Calories from Fat: 43

This Zesty Meatball Soup recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.


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Zesty Meatball Soup




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