Tasty Tuesday

Today we will be making my version of Mini Meatball Soup. This recipe was inspired by one of Rachel Ray's recipes, but I changed it to suit our family. You will need:

1 lb. of ground beef
1 egg
1/2 cup of bread crumbs
2 handful of grated Parmesan cheese
1 tsp. of garlic powder
1 carrot chopped, or about 10 baby carrots chopped
2 cloves of garlic minced
2 tablespoons of olive oil
3 cans (15 oz) chicken broth
1 bag of Wacky Mac

Preheat oven to 375.

Mix the ground beef, bread crumbs, egg, cheese, and garlic powder. Form little 1/2 meatballs and put the in a baking dish. Cook for about 12 minutes to brown the meatballs.

While the meatballs are cooking, saute the carrots and garlic in the olive oil, over medium heat in a soup pot. Cook for about 5 minutes then add the chicken stock, and turn on high. Once the chicken stock has come to a boil, add the noodles and cook for 8 minutes until done. Next add the meatballs, and turn down to low. Let sit for around 10 minutes, and then serve.

This was so good, and my kids wanted seconds. If you have a super recipe, leave me a comment, I love trying new things.