Meatball and Veggie Soup
Easy Cheese Toast
Ingredients
- 1½ lb ground beef
- ½ cup panko breadcrumbs
- 2 tsp Italian seasoning
- 1 large egg, lightly beaten
- 1 (32-oz) carton beef broth
- 1 (29-oz) can tomato sauce
- 2 potatoes, peeled and cubed
- 1 cup frozen corn
- 1 cup frozen cut green beans
- 1 Tbsp chopped fresh rosemary
Instructions
- Preheat oven to 425°F. Stir together beef, panko, seasoning, and egg. Lightly season with salt and pepper. Shape mixture into 1-inch meatballs; arrange on a lightly greased rack over a rimmed baking sheet. Bake 15 minutes.
- Combine broth, tomato sauce, potatoes, corn, green beans, and rosemary in a large Dutch oven; bring to a boil, reduce heat, and simmer 12 minutes.
- Add baked meatballs, and simmer until potatoes are tender. Season with salt and pepper to taste.
Side Dish Ingredients
- 4 Tbsp butter, softened
- 1 (8-oz) pkg shredded Cheddar cheese
- 1 (16-oz) loaf French bread, halved lengthwise
Side Dish Instructions
- Preheat oven to 425°F. Stir together butter and cheese; spread mixture on cut sides of bread.
- Place on a baking sheet, and bake 10 minutes or until cheese melts and bread is toasted; slice to serve.
Kid-Friendly Meal Plan
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