Mouthwatering Monday...Zesty Meatball Soup!

Ingredients:
1 beaten egg
10ea saltine crackers, finely crushed
1 Tablespoon grated Parmesan or Romano cheese
1 Tablespoon chopped fresh parsley
1/4 Teaspoon Pepper
1 pound ground beef

2 small zucchini, chopped (2 cups)
1/2 cup chopped onion
2 cans (14 1/2 oz size) stewed tomatoes with Italian seasonings
1 can (15oz size) tomato sauce with Italian seasonings
1 can (14oz size) reduced sodium beef broth
1/2 cup uncooked dry small shell pasta

Directions:
1. In large bowl, combine egg, crackers, cheese, parsley and pepper. Add ground beef. Mix well. Shape into 36 one-inch balls.

2. Spray Dutch oven with nonstick cooking spray. Cook meatballs, half at a time, in pot over medium-high heat for 6-8 minutes or until no longer pink in center, turning occasionally. Remove meatballs from pot.

3. In same Dutch oven cook zucchini and onion until tender. Stir in undrained tomatoes, tomato sauce, beef broth and pasta. Bring to boiling. Reduce heat. Simmer, uncovered, about 8 minutes or until pasta is tender. Stir in meatballs, Heat through.