Meatball Soup

Meatball Soup
1 pound ground beef (**sale** $1.79/lb. sold in 2 lb. chubs)
½ cup Parmesan Cheese (**sale** Western Family 8 oz. $2.59)
2 tablespoons chopped onion (**sale** medium yellow 2 lbs./$1.00)
1 garlic clove, minced
2 teaspoons dried basil
½ teaspoon salt
½ teaspoon pepper
1 large egg, lightly beaten (**sale** Oakdell Brown Eggs $2.19/dz.)
Soup Ingredients:
2 tablespoons olive oil
1 small-medium onion, chopped (**sale** medium yellow 2 lbs./$1.00)
1 celery rib, finely chopped (**sale** sleeved organic celery $0.99 each)
1 garlic clove, minced
5 cups chicken stock
1 can ( 14.5 – 15 ounces) pureed tomatoes (**sale** Assorted Tomatoes $0.49 each)
1 teaspoon Italian seasoning
½ teaspoon salt
1/3 cup pasta (**sale** 2/$3.00)

Combine meatball ingredients in a large bowl. Mix well. Shape the mixture into 1 inch balls (about 4 dozen). In a skillet over medium-low heat, pour a small amount of vegetable oil. Cook the meatballs for 8-10 minutes turning often to brown all sides until the middles are only slightly pink. Remove from heat and set aside.

Soup Directions: Heat the oil in a soup pot over medium heat, add onion, celery and garlic. Cook 8-10 minutes or until vegetables are tender. Add chicken stock, tomatoes and spices. Bring soup to a simmer over medium-low heat, then add pasta. When pasta is almost cooked, add meatballs and cook for 3 mintues. Serve with breadsticks. Serves 6.

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