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Meatballs

Soup

  • 1 Carton (48 ounces) reduced-sodium, fat-free chicken broth (about 6 cups)
  • 1/4 Cup alphabet-shaped pasta
  • 1 package (10 ounces) frozen mixed vegetables (do not thaw)

Cooking Instructions

Heat broiler. Lightly spray rack of broiler pan with cooking spray. In large bowl, combine meatball ingredients; mix lightly but thoroughly. Transfer to a sheet of foil. Pat mixture into 9 x 6-inch rectangle. Cut into 1-1/2-inch squares; roll each square into a ball to make 24 meatballs. Arrange meatballs on broiler pan. Broil meatballs 6 to 8 inches from heat about 6 minutes or until cooked through, turning once. While meatballs cook, bring chicken broth to boil in 4-quart saucepan or Dutch oven over medium-high heat. Add pasta and frozen vegetables; return to boil. Reduce heat; cover and simmer 8 minutes or until vegetables and pasta are tender. Add meatballs and cook 1 minute. Serve immediately.

COOK NOTE:

  • Garlic powder, onion powder or dried thyme leaves may be added to the meatball ingredients.
  • Frozen corn, frozen green beans, frozen peas and carrots, or your favorite vegetable blend may be substituted for the mixed vegetables.

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