Ingredients
1 large egg, lightly beaten1/4 cup dry bread crumbs1/4 cup minced fresh parsley2 tablespoons grated Parmesan cheese1/4 teaspoon garlic salt, optional1/8 teaspoon pepper1/2 pound lean ground beef (90% lean)4 cups reduced-sodium beef broth1 can (16 ounces) kidney beans, rinsed and drained1 can (14-1/2 ounces) stewed tomatoes1 medium carrot, thinly sliced1 teaspoon Italian seasoning1/4 cup uncooked tiny shell pasta Minced fresh parsley, optional
Preparation
In a small bowl, combine the first 6 ingredients. Crumble beef over mixture and mix lightly but thoroughly. Shape into 1-in. balls. Brown meatballs in a large saucepan; drain. Add broth, beans, tomatoes, carrot and Italian seasoning. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
Add pasta; simmer until meat is no longer pink and pasta is tender, 10 minutes longer. If desired, top with minced fresh parsley and additional grated Parmesan cheese.
