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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 5 |
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It's just like a meal in a bowl...or for heartier appetites, serve it with a sandwich, says Sue Miller of Walworth, Wisconsin. It's great for chilly days. Ingredients:
1 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 ground beef |
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 |
Directions:
1. In a small bowl, combine the first six ingredients. Crumble beef over mixture and mix well. 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.
2. Add pasta; simmer 10 minutes longer or until meat is no longer pink and pasta is tender. Freeze in 1-1/2 cup portions for up to 3 months. Yield: 5 servings.
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