Pasta Meatball Soup
|95% ground beef sirloin||10 Ounce|
|Acini di pepe pasta||5 Tablespoon, divided|
|Fine bread crumbs||1⁄4 Cup (4 tbs) (Fresh)|
|Finely chopped parsley||2 Tablespoon, divided|
|Dried basil leaves||1 Teaspoon, divided|
|Black pepper||1⁄8 Teaspoon|
|Garlic||1 Clove (5 gm), minced|
|Fat free reduced sodium beef broth||28 Ounce (Two 14 Ounce Cans)|
|Canned tomato sauce||8 Ounce (1 Can)|
|Chopped onion||1⁄3 Cup (5.33 tbs)|
Combine beef, 2 tablespoons pasta, bread crumbs, egg, 1 tablespoon parsley, 1/2 teaspoon basil, salt, pepper and garlic in medium bowl.
Form into approximately 28 to 30 (1-inch) meatballs.
Bring beef broth, tomato sauce, onion and remaining 1/2 teaspoon basil to a boil in large saucepan over medium-high heat.
Carefully add meatballs to broth.
Reduce heat to medium-low; simmer, covered, 20 minutes.
Add remaining 3 tablespoons pasta; cook 10 minutes or until tender.
Garnish with remaining 1 tablespoon parsley.