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Meatball and Vegetable Soup with Pasta

Makes: 6 to 8 servings
Prep 20 mins Cook 10 mins
Meatball and Vegetable Soup with Pasta
  • 3 14  ounce can  beef broth
  • 1 12 - 16  ounce package  frozen cooked meatballs
  • 1 15 - 16  ounce can  Great Northern beans or cannellini beans (white kidney beans), rinsed and drained
  • 1 14 1/2 ounce can  diced tomatoes with basil, garlic, and oregano, undrained
  • 1 10  ounce package  frozen mixed vegetables
  • 1  cup  dried small pasta (such as macaroni, small shell, mini penne, or rotini)
  •  Crusty bread (optional)
  •  Shredded Parmesan cheese (optional)

1. 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 KitchenBeef 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.
Freezing Tip
  • 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)
  • Servings Per Recipe 6,
  • cal. (kcal) 319,
  • Fat, total (g) 5,
  • chol. (mg) 32,
  • sat. fat (g) 2,
  • carb. (g) 45,
  • fiber (g) 7,
  • pro. (g) 24,
  • sodium (mg) 1552,
  • Potassium (mg) 400,
  • calcium (mg) 121,
  • iron (mg) 4,
  • Percent Daily Values are based on a 2,000 calorie diet

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