Italian Meatball Soup

• 1/2 lb. lean ground beef
• 1/4 tsp. salt
• pepper to taste
• 1/2 c. celery, sliced
• 1/4 c. onion, chopped
• 1 medium clove garlic, minced
• 1/4 tsp. Italian seasoning, crushed
• 2 cans bean with bacon soup
• 1 1/2 soup cans water
• 1 c. cooked pasta (small shells or other small shape)
• 1 can kidney beans
• 1 (8 oz.) can tomatoes
• 2 Tbsp. parsley, chopped

1. Season meat with salt and pepper.
2. Shape into 24 small meatballs.
3. In large saucepan, brown meatballs, then cook celery, onion and garlic until tender.
4. Spoon off fat.
5. Add remaining ingredients.
6. Bring to boil, then simmer on very low heat for flavors to blend (about 20 to 30 minutes).
7. Stir occasionally. Serve with Parmesan cheese sprinkled on top.

lean ground beef, salt, pepper, celery, onion, clove garlic, italian seasoning, bean with bacon soup, water, pasta, kidney beans, tomatoes, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1023656 (may not work)