Monday, September 1, 2008

Pasta Meatball Minestrone

1 lb. extra lean ground beef (sirloin, or other >15% fat)
2 TBS bread crumbs
1/4 c. grated Parmesan & Romano cheese blend
1/2 tsp basil
1/2 tsp oregano
1/4 tsp marjoram
1/2 tsp parsley flakes
fresh ground pepper
1 egg

1 medium onion, chopped
2 cloves garlic, minced
1 c. sliced baby carrots
1 small zucchini, diced

6 c. organic beef or vegetable broth (or 6 c. water & good quality soup base/boullion to make equivalent)
1 - 15 oz can petite diced tomatoes
1 - 8 oz can tomato sauce

1 tsp basil
1 tsp oregano
1/2 tsp marjoram
1 tsp parsley flakes
fresh ground pepper

1 c. uncooked rotini

Grated Parmesan

Preheat oven to 350. Combine ground meat, bread crumbs, Parmesan/Romano blend, basil, oregano, marjoram, parsley, ground pepper & egg using hands until well blended. Form into 3/4 inch size meatballs; place on large ungreased cookie pan. Bake for 12 - 17 minutes, until no longer pink.

In Dutch Oven or large saucepan, saute onion, garlic & carrots on medium heat until onions just start to become translucent. Add zucchini & saute 2 minutes more.

Add broth, tomatoes, sauce & seasonings. Bring to a boil; reduce heat, spoon in meatballs. Cover & simmer 20 minutes. Add pasta & cook 10 minutes more, or until noodles are al dente.

Ladle into bowls, top with grated Parmesan.

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