Meatball Soup

Meatball Ingredients

• 2 eggs, slightly beaten
• 1/2 cup dry bread crumbs
• 1/2 cup minced fresh or dried parsley
• 4 Tablespoons grated parmesan cheese
• 1/2 teaspoon garlic salt
• 1/4 teaspoon pepper
• 1 lb ground beef

In a small bowl, combine the above ingredients together.

Shape into 1 in balls and place on a greased cookie sheet.

Bake at 350F for 15-20 minutes until meatballs are browned.

Soup Ingredients

• 8 cups of beef bone broth or beef broth
• 2 cans of kidney beans (16 oz), rinsed and drained
• 2 cans of stewed tomatoes (14.5 oz)
• 2 medium carrots, thinly sliced
• 2 teaspoon italian seasoning

Add the above ingredients, including the meatballs, into a stock pot and bring to a boil. Reduce heat; cover and simmer for 10 minutes.

Alternatively, ingredients can be added to a slow cooker and cooked for several hours. (This is what I usually do)

Separately, I cook some pasta (ditalini). Drain pasta, rinse with cool water, and then add olive oil to keep pasta from sticking. I keep the pasta separate from the soup. This allows me to store separate for later eating without pasta getting mushy. I just add the pasta to the soup bowl, add the soup, and then top with parmesan cheese.