Serves: 6
Total Calories: 269
1. In large bowl combine egg, crackers, cheese, parsley and pepper. Add ground beef. Mix well. Shape into thirty-six 1-inch meatballs.
2. In Dutch oven coated with cooking spray, cook meatballs, half at a time, over medium-high heat for 6 to 8 minutes or until no longer pink in center, turning occasionally. Remove meatballs from Dutch oven.
3. In same Dutch oven cook zucchini and onion until tender. Stir in undrained tomatoes, tomato sauce, beef broth and pasta. Bring to boiling. Reduce heat. Simmer, uncovered, about 8 minutes or until pasta is tender. Stir in meatballs. Heat through.
This Zesty Meatball Soup recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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