MEATBALL SEASONING MIX RECIPES

Name: Meatball Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 5 servings.
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

MEATBALL SOUP RECIPE: HOW TO MAKE IT

Meatball Soup Recipe: How to Make It image

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

Provided by Taste of Home

Categories Lunch

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 35 minutes

Yield 5 servings.

Number Of Ingredients 14

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

Steps:

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., 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.

Nutrition Facts : Calories 248 calories, FatContent 5g fat (2g saturated fat), CholesterolContent 70mg cholesterol, SodiumContent 778mg sodium, CarbohydrateContent 30g carbohydrate (8g sugars, FiberContent 6g fiber), ProteinContent 20g protein.

THREE-CHEESE MEATBALL MOSTACCIOLI RECIPE: HOW TO MA…

Three-Cheese Meatball Mostaccioli Recipe: How to Ma… image

When my husband travels for work, I make a special dinner for my kids to keep their minds off missing Daddy. This tasty mostaccioli is meatball magic. —Jennifer Gilbert, Brighton, Michigan

Provided by Taste of Home

Categories Dinner

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 35 minutes

Yield 10 servings.

Number Of Ingredients 14

Ingredients

1 package (16 ounces) mostaccioli
2 large eggs, lightly beaten
1 carton (15 ounces) part-skim ricotta cheese
1 pound ground beef
1 medium onion, chopped
1 tablespoon brown sugar
1 tablespoon Italian seasoning
1 teaspoon garlic powder
1/4 teaspoon pepper
2 jars (24 ounces each) pasta sauce with meat
1/2 cup grated Romano cheese
1 package (12 ounces) frozen fully cooked Italian meatballs, thawed
3/4 cup shaved Parmesan cheese
Optional: Torn fresh basil or fresh oregano leaves

Steps:

Preheat oven to 350°. Cook mostaccioli according to package directions for al dente; drain. Meanwhile, in a small bowl, mix eggs and ricotta cheese., In a 6-qt. stockpot, cook beef and onion 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles; drain. Stir in brown sugar and seasonings. Add pasta sauce and mostaccioli; toss to combine., Transfer half the pasta mixture to a greased 13x9-in. baking dish. Layer with ricotta mixture and remaining pasta mixture; sprinkle with Romano cheese. Top with meatballs and Parmesan cheese., Bake, uncovered, 35-40 minutes or until heated through. If desired, top with basil or oregano.

Nutrition Facts : Calories 541 calories, FatContent 23g fat (11g saturated fat), CholesterolContent 105mg cholesterol, SodiumContent 1335mg sodium, CarbohydrateContent 55g carbohydrate (13g sugars, FiberContent 5g fiber), ProteinContent 34g protein.

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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., 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.
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