| | Directions | | Heat oven to 400-degrees. Combine all ingredients in a large bowl, mixing lightly but thoroughly. Shape into 1 1/4-inch meatballs. Place on rack in broiler pan. Bake 13-15 minutes, or until no longer pink in the center and juices show no pink color. Set aside. In a large saucepan, heat oil over medium heat until hot. Add onion and garlic; cook and stir 3-5 minutes or until onion is tender. Add broth and tomatoes; bring to a boil. Stir in rotini. Reduce heat; cover and simmer 8-13 minutes or until pasta is just tender. Stir in meatballs and continue to cook until heated through. Garnish each serving with basil and cheese, if desired. Serves 8. |
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| Ingredients | | - |  | Meatballs |
| - | | 2 pounds lean ground beef |
| - | | 1 cup soft bread crumbs |
| - | | 1/4 cup finely chopped fresh parsley |
| - | | 1 teaspoon dried basil |
| - | | 4 egg whites, slightly beaten |
| - | | 1/4 cup finely chopped onion |
| - | | 1 teaspoon Salt |
| - | | 1/2 teaspoon black pepper |
| - | | Soup |
| - | | 2 tablespoons olive oil |
| - | | 1 cup finely chopped onion |
| - | | 4 cloves garlic, minced |
| - | | 4 cans low sodium beef broth (14.5 ounce cans) |
| - | | 4 cans Italian-style stewed tomatoes, undrained, coarsely chopped (14.5 ounce cans) |
| - | | 2 cups uncooked rotini (spiral) pasta |
| - | | 1/2 cup thinly sliced fresh basil |
| - | | 2 tablespoons grated or shredded parmesan cheese (optional) |
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