Pasta Meatball Soup

• 10 ounces lean ground sirloin
• 5 tablespoons acini di pepe pasta, divided
• 14 cup fresh ground breadcrumbs
• 1 egg
• 1 teaspoon basil
• 2 tablespoons chopped fresh parsley, divided
• 14 teaspoon salt
• 18 teaspoon black pepper
• 1 garlic clove, minced
• 2 (14 1/2 ounce) cans reduced-sodium fat-free beef broth
• 1 (8 ounce) can tomato sauce
• 13 cup chopped onion

1. Combine beef, 2 tbsps pasta, bread crumbs, egg, 1 tbsp parsley, 1/2 tsp basil, salt, pepper and garlic in medium bowl.
2. Form into 28-30 1-inch meatballs.
3. Bring broth, tomato sauce, onion and remaining 1/2 tsp basil to a boil in large saucepan over medium-high heat.
4. Carefully add meatballs to broth.
5. Reduce heat to medium-low; simmer, covered, 20 minutes.
6. Add remaining 3 tbsp pasta; cook 10 minutes or until pasta is tender.
7. Garnish with remaining parsley.

ground sirloin, acini, fresh ground breadcrumbs, egg, basil, fresh parsley, salt, black pepper, garlic, beef broth, tomato sauce, onion

Taken from www.food.com/recipe/pasta-meatball-soup-131385 (may not work)