Total Time Prep/Total Time: 25 Min Makes 5 servings
Ingredients 1 pound ground beef 2 cups frozen mixed vegetables 1 can ( 14-1/2 ounces) diced tomatoes, not drained 1 can ( 14-1/2 ounces) beef broth 1/4 teaspoon pepper 1/2 cup uncooked elbow macaroni
Dierctions 1. In a large saucepan, cook beef over medium heat until no longer pink; drain. Stir in the mixed vegetables, tomatoes, broth and pepper. Bring to a boil; add macaroni. Reduce heat; cover and simmer for 8-10 minutes or until macaroni and mixed vegetables are tender
Test Kitchen Tips This versatile recipe is great for picky eaters (especially those who don't like garlic and onions), but also easy to spice up. chili powder, paprika, onion powder, are tasty additions, start with 1/4 teaspoon of any or all, and increase to taste.
Substitute any short pasta for the elbow macaroni. Shells and wagon wheels are fun shapes for this kid- friendly soup.
1 can (10- 3/4 ounces) condensed cream of mushroom soup, undiluted
1/2 cup sour cream
1/4 cup 2% milk
1 tablespoon dried parsley flakes
1/4 teaspoon ground nutmeg, optional
hot cooked noodles
minced fresh parsley, optional
DIRECTIONS
In a large bowl, combine the onion, egg, bread crumbs, milk, salt and pepper, crumble beef over mixture and mix well. Shape into 1-in. meatballs, about 24
Place in a shallow 1-1/2-qt. microwave- safe dish. Cover and microwave on high until meat is no longer pink, 7-1/2 minutes; drain.
Combine the soup, sour cream, milk, parsley and if desired, nutmeg; pour over meatballs. Cover and cook on high until heated through, 5-6 minutes. Serve with noodles and, if desired, top parsley.
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