Shelly's Recipe

MEATBALL SOUP

Category: Soups

Meatballs
1 egg, slightly beaten
1/4 cup milk
1 tbsp yellow mustard
1/4 tsp salt
Pepper and garlic powder, optional
1 cup soft bread crumbs, about 1 1/2 slices bread
1 lb ground beef

Soup
6 cups water
2 cups tomato juice
2 tbsp 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 tbsp parsley

Combine and place in individual bowls:
3 medium roma tomatoes or 2 medium regular tomatoes, coarsely chopped
6 slices bacon, cooked and crumbled
1 cup sliced mushrooms
1 cup shredded mozzarella cheese
1/2 cup finely shredded parmesan cheese
1/2 cup croutons

Meatballs: Combine first 6 ingredients. Stir in bread crumbs. Add ground beef; mix well. Shape into small meatballs. Place in a shallow baking pan and bake at 375 for 15 minutes; drain well.

Soup: Place first Combine first 3 ingredients; bring to a boil. Add meatballs, pasta and carrots. Cook, uncovered, for 10 minutes or until pasta is tender. Stir in green onions and bring to a boil. Stir in parsley.

To serve, ladle soup over the tomato mixture in the individual bowls. Serves 6