Meatball Soup

• 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 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

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.

egg, bread crumbs, fresh parsley, parmesan cheese, garlic salt, pepper, ground beef, beef broth, kidney beans, tomatoes, carrot, italian seasoning, tiny shell pasta

Taken from www.tasteofhome.com/recipes/meatball-soup/ (may not work)