Mini Meatball and Vegetable Soup

• 50 min
• 4 SERVINGS
• 370 Cal
• 24 g Protein

Ingredients:

• 1 pound Ground Beef (80% to 85% lean)
• 1 can (14-1/2 ounces) Italian-style diced tomatoes, undrained
• 1 can (14 to 14-1/2 ounces) ready-to-serve beef broth
• 1/2 cup water
• 1/4 cup Italian-style dry bread crumbs
• 2 tablespoons water
• 3 cups frozen vegetable blend (such as green beans, corn and peas)
• Salt and pepper

Cooking:

1. Combine tomatoes, broth and 1/2 cup water in large saucepan; bring to a boil. Reduce heat; simmer 10 minutes.
2. Meanwhile combine Ground Beef, bread crumbs and 2 tablespoons water in medium bowl, mixing lightly but thoroughly. Shape into 48 small meatballs.
3. Add meatballs and vegetables to broth mixture; bring to a boil, stirring occasionally. Reduce heat; cover and simmer 5 to 7 minutes. Season with salt and pepper, as desired.
Cook's Tip: Cooking times are for fresh or thoroughly thawed Ground Beef. Ground Beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of Ground Beef doneness.