Meatball and Vegetable Soup with Pasta
- In a 4-quart Dutch oven, combine broth, meatballs, beans, undrained tomatoes, and vegetables. Bring to boiling; stir in pasta. Return to boiling; reduce heat. Simmer, uncovered, about 10 minutes, or until pasta is tender. To serve, ladle soup into bowls. If desired, serve with bread and sprinkle each serving with Parmesan cheese. Makes 6 to 8 main-dish servings.
From the Test Kitchen
Beef and Vegetable Soup with Pasta:
Prepare as above, except substitute one 17-ounce package refrigerated cooked beef tips with gravy for the frozen cooked meatballs. Makes 6 to 8 servings.
Prepare soup as directed. Let soup cool. Transfer soup to a freezer-safe container, leaving about 1/2 inch of space between the top of the soup and the rim of the container. Label and freeze up to 3 months. Reheat in the microwave or on the stove-top. If desired, sprinkle with snipped fresh Italian (flat-leaf) parsley when serving.
Nutrition Facts (Meatball and Vegetable Soup with Pasta)
- Per serving:
- 319 kcal cal.,
- 5 g fat
- (2 g sat. fat,
- 32 mg chol.,
- 1552 mg sodium,
- 45 g carb.,
- 7 g fiber,
- 24 g pro.
- Percent Daily Values are based on a 2,000 calorie diet