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MEATBALL MINESTRONE SOUP




List of Ingredients



• 1/2 LB GFOUND BEEF
  
• 1 SLIGHTLY BEATEN EGG
  
• 2 TABLESPOONS DRY BREAD CRUMBS
  
• 1 TABLESPOON PARMESAN CHEESE
  
• 1/2 TEASPOON DRIED BASIL
  
• 1/2 TEASPOON DRIED PARSLEY
  
• 1/2 TEASPOON ONION POWDER
  
• ******************************************************************************
  
• 1 1/2 CUP CHOPPED ONIONS
  
• 3/4 CUP CHOPPED CELERY
  
• 2 MINCED GARLIC CLOVES
  
• 1 ( 28 OUNCE CAN) TOMATOES CUT UP AND DRAINED
  
• 3 ( 14 OUNCE CANS) CHICKEN BROTH
  
• 3/4 CUP CHOPPED CARROTS
  
• 2 1/2 CUPS CHOPPED PEELED POTATOES
  
• 1 TEASPOON DRIED BASIL LEAVES
  
• 1 TEASPOON THYME LEAVES
  
• 1 1/2 CUPS UNCOOKED ROTINI
  
• PARMESAN CHEESE FOR TOPPING
  






Instructions



1. IN A MEDIUM BOWL, COMBINE GROUND BEEF, EGG, DRY BREAD CRUMBS, PARMESAN CHEESE, BASIL, PARSLEY AND ONION POWDER. MIX ALL INGREDIENTS WELL. SHAPE MEAT INTO 1/2" MEATBALLS. SET ASIDE.
   
2. USE A LARGE SAUCE PAN SPRAYED WITH NONSTICK COOKING SPRAY. HEAT OVER MEDIUM HEAT UNTIL HOT. ADD ONIONS, CELERY AND GARLIC. COOK AND STIR UNTIL CRISP. STIR IN DRAINED TOMATOES, CHICKEN BROTH, CARROTS, POTATOES, BASIL AND THYME. BRING TO A BOIL. REDUCE HEAT, COVER, SIMMER FOR 35 MINUTES. STIR IN ROTINI AND MEATBALLS, SIMMER UNCOVERED AN ADDITIONAL 15 TO 20 MINUTES OR UNTIL VEGGIES AND ROTINI ARE COOKED THROUGH. SERVE WITH PARMESAN CHEESE.
   
3. 10 SERVINGS