Picky Eaters Meatball Soup

By Effimiya

Make your own beef meatballs for this simple pasta soup. Bacon, tomatoes, and other toppers make this main dish one that kids love.

Ingredients

• 1 egg, slightly beaten
• 1/4 cup milk
• 1 tablespoon yellow mustard
• 1/4 teaspoon salt
• 1 cup soft bread crumbs (1-1/2 slices bread)
• 1 pound lean ground beef
• 3 medium Roma tomatoes or 2 medium regular tomatoes
• 6 slices precooked bacon
• 1 cup sliced fresh mushrooms
• 1 cup shredded mozzarella cheese (4 ounces)
• 1/2 cup finely shredded Parmesan cheese (2 ounces)
• 1/2 cup croutons
• 6 cups water
• 2 cups tomato juice
• 2 tablespoons instant beef bouillon granules
• 1 cup tripolini (tiny bow-tie pasta) or other small pasta
• 1-1/2 cups thinly sliced carrots
• 1/3 cup thinly sliced green onions
• 2 tablespoons snipped parsley

Preparation

Step 1

1

For meatballs: In a large bowl, combine the egg, milk, mustard, and salt. Stir in bread crumbs. Add ground meat and mix well. Shape into 48, 3/4-inch meatballs. Place in a shallow baking pan and bake in a 375 degree F oven for 15 minutes or until no longer pink. Drain well. If you like, transfer meatballs to a bowl. Cover and chill until serving time.

2

For soup toppers: Coarsely chop tomatoes. Heat bacon according to package directions and crumble. Place tomatoes, bacon, mushrooms, cheeses and croutons in individual bowls. Cover until serving time.

3

For soup, in a Dutch oven or pot, combine the water, tomato juice, and bouillon granules. Bring to boiling over medium-high heat. Add meatballs, pasta, and carrots. Cook, uncovered, for 10 minutes or until pasta is tender. Stir in green onions and bring to boiling. Stir in parsley.

4

To serve, ladle immediately into soup bowls. Let guests choose their own soup toppers. Makes 6 main-dish servings.