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Tomato-Basil Meatball Soup (8/15/2008)

Tomato Basil Meatball soup
(recipe courtesy of "The Healthy beef Cookbook" from the National Cattlemen's Beef Assoc.)

Meatballs:

2 lb. Lean Ground Beef
1 cup soft bread crumbs
¼ cup finely chopped fresh parsley
1 tsp. Dried Basil
4 egg whites, slightly beaten
¼ cup finely chopped onion
1 teaspoon salt
½ teaspoon black pepper

Heat oven to 400-degrees F. Combine all ingredients in a large bowl, mixing lightly but thoroughly. Shape into 1 ¼-inch meatballs. Place on rack in broiler pan. Bake 13-15 minutes, or until no longer pink in the center and juices show no pink color. Set aside.

Soup:

2 tablespoons Olive Oil
1 cup finely chopped onion
4 cloves garlic, minced
4 cans (14.5 oz.) low sodium beef broth
4 cans (14.5 oz.) Italian-style stewed tomatoes, undrained, coarsely chopped
2 cups uncooked rotini (spiral) pasta
½ cup thinly sliced fresh basil
2 tablespoons grated or shredded Parmesan cheese (optional)

In a large saucepan, heat oil over medium heat until hot. Add onion and garlic; cook and stir 3-5 minutes or until onion is tender. Add broth and tomatoes; bring to a boil. Stir in Rotini. Reduce heat; cover and simmer 8-13 minutes or until pasta is just tender. Stir in meatballs and continue to cook until heated through. Garnish each serving with basil and cheese, if desired.

Makes 8 servings

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