Recipe: Mini Meatball and Vegetable Soup

MINI MEATBALL AND VEGETABLE SOUP

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

Combine tomatoes, broth and 1/2 cup water in large saucepan; bring to a boil. Reduce heat; simmer 10 minutes.

Meanwhile combine ground beef, bread crumbs and the remaining 2 tablespoons water in medium bowl, mixing lightly but thoroughly. Shape into 32 one-inch meatballs.

Add meatballs and vegetables to broth mixture; bring to a boil, stirring occasionally. Reduce heat; cover and simmer 5 to 7 minutes or until meatballs are not pink in center and vegetables are tender. Season with salt and pepper, as desired.

Makes 4 servings
Source: Wisconsin Beef Council, Inc.