Meatballs

This tastes just like the canned version, but with more control over ingredients you
can be sure of what your child is eating. Make a doubled batch and freeze to have
on-hand for lunch when children are home for the summer.

Hands-On Time: 10 minutes
Ready In: 20 minutes
Yield: 6 servings

 

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Ingredients:
  • 1 pound ground beef or turkey
  • 1 large egg
  • 1 slice bread
  • 1 teaspoon salt
  • 2 Tablespoons milk
  • 1 cup small pasta, uncooked
  • 1 can (10 3/4 ounces) condensed tomato soup
  • 1/4 cup water
  • 1/4 cup grated Parmesan cheese
Directions:
  1. Set slice of bread in a medium bowl and pour milk over it to soften. Add ground meat, salt and egg and combine well.
  2. Form meat mixture into small meatballs – about 1/2 teaspoon each. Drop into boiling water and cook for 5 minutes. Drain and set aside.
  3. Cook pasta according to package directions and drain well. Set aside with meatballs.
  4. Combine soup, water and Parmesan and heat through. Add pasta and meatballs and serve.

Breakfast