Wednesday, April 21, 2010

Zesty Meatball Soup

First off, I apologize for not posting for so long. James and I began Body for Life which requires me to work out daily (except Sunday). So I've been cooking healthy, just not posting the healthy things we've made.
This recipe is sooo yummy. We loved all the flavor it has. It's also fairly fast & cheap because it makes tons! I saw the recipe on the back of my Zesta whole wheat saltines box and decided to give it a try. I hope you will make this because it is healthy and so tasty. I adapted the recipe to not require using a dutch oven because honestly, who uses that daily in the kitchen?!

1 egg beaten
10 saltine crackers(whole wheat)finely crushed
1 Tbsp grated Parmesan cheese
1 Tbsp fresh parsley (or dried)
1/4 tsp pepper
1 lb. lean ground beef
2 small zucchini, chopped(2 cups)
1/2 c. chopped onion
2 cans(14 1/2 oz) diced tomatoes (with Italian seasonings)
1 can (15 oz) tomato sauce (with Italian seasonings)
1 can (14 oz) reduced sodium beef broth (or 1 3/4c. water + 2 bouillon cubes)
1/2 c. uncooked dry small shell pasta

1.In a large bowl combine egg, crackers, cheese, parsley, and pepper. Add ground beef. Mix well. Shape into thirty six 1 inch meatballs.
2. Spray a pyrex 8 x 11 pan. Cook meatballs in a 350 degree preheated oven until no longer pink in the center. (I put mine in the oven and took them out and into the soup when the pasta was tender. So however long that is.)
3.In a large deep skillet cook zucchini and onion until tender (in a small amount of olive oil... if you like). Stir in undrained tomatoes, tomato sacue, beef broth, and pasta. Bring to boiling. Reduce heat. Simmer, uncovered, about 8 minutes or until pasta is tender. Stir in meatballs. Heat through.

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