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.

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Mouthwatering Monday!

BEEF BALLS with MUSHROOM GRAVY
Combine the following items and form into small balls, then brown in pan (use same pan for sauce) on all sides and place in a casserole:

• 1-1/2 lbs. ground beef
• 1 cup dried bread crumbs
• 1/4 cup chopped onion
• 1/4 teaspoon oregano
• 1/2 teaspoon pepper
• 1/2 teaspoon salt
• 1 large egg
• 1/2 cup milk

for Sauce:

• 1/2 cup onions
• 1 (8oz) can mushrooms
• 1/2 cup milk
• 1 tablespoon worcestershire sauce
• 1 (8oz) can cream of mushroom soup

Directions:

1. saute onions & drained mushrooms (reserve liquid)
2. mix the soup, milk, mushroom liquid & worcestershire sauce together and then pour over onions & mushrooms in pan.
3. put meatballs in casserole and pour sauce over. Bake slowly for one hour at 275-300 degrees.

Serve over rice or mashed potatoes with a green salad and hot rolls.

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