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meatball and bow tie pasta soup

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Ingredients

  • half pound ground round beef
  • 1/2 cup quick cooking oats
  • 2 tablespoons dried minced onions
  • 2 teaspoons garlic powder
  • 2 teaspoons dried basil
  • 1 egg white
  • 1/2 cup grated parmesan cheese
  • 1 can (15 ounces whole tomatoes cup up
  • 3 cups fat free beef broth
  • 1 cup baby carrots lengthwise
  • 1 zucchine halved lengthwise and sliced 1/2 inch thick
  • 4 ounces bow tie pasta

Details

Servings 4

Preparation

Step 1

combine the beef and oats, 1 teaspoon of the onions,
1/2 teaspoon of the garlic, 1/2 teaspoon of basil, egg
white, and 1/4 cup of the cheese in a bowl.

shape the mixture into a 16 inch diameter meatballs
heat a nonstick skillet over medium high heat.

add the meatballs and cook until brown about 8 minutes.

combine the remaining onions, the remaining garlic, the
remaining basil, the tomatoes, broth,carrots, zucchini,
and meatballs in a crockery pot cover and cook on low until the meatballs are cooked through and on longer
pink and the flavor are blended cook about 6 hours.

cook the pasta according to the package directions drain well and stir into the meatball vegetable mixture divide
among 4 bowels and top each serving with the remaining 1/4 cup of cheese.


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