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monster mash meatball soup

  • Ready in: 30 minutes
  • Serves: 4
  • Complexity: easy
monster mash meatball soup

INGREDIENTS:

  • 1 package (16 oz) frozen fully-cooked beef meatballs
  • 2 cups frozen vegetables mixture, such as broccoli, cauliflower and carrots
  • 2 cups water
  • 1 can (14 to 14 1/2 oz) ready-to-serve beef broth
  • 1 can (14-1/2 oz) diced tomatoes with roasted garlic
  • 3/4 cup uncooked Halloween pasta shapes

DIRECTIONS:

Combine frozen vegetables, water, broth, tomatoes and pasta in large saucepan; bring to a boil. Reduce heat; simmer 8 minutes or until pasta is just tender.

Meanwhile microwave meatballs according to package directions. Add meatballs to soup; simmer 3 minutes or until meatballs are heated through. Garnish with spooky decorations, as desired (see Cook’s Notes).

Cooks Notes:  To make dairy sour cream full moon, spoon small amount of sour cream on top of soup forming full moon shape.

Spooky Decorations:
Dairy Sour Cream Full Moon
Black Olive Bats
Parmesan Cheese Ghosts
Creepy Croutons

To make black olive bats, thinly slice olives crosswise into rings. Cut rings in half. Place olive slices on top of sour cream full moon to form bat wings.

To make Parmesan ghosts, place ghost shaped cookie cutter on baking sheet. Place shredded Parmesan cheese inside cookie cutter, pressing down slightly with fingers to form shape. Carefully remove cookie cutter and repeat to make desired amount of ghosts. Bake in 350°F oven for 3 minutes. Remove from oven, cool slightly. Remove ghosts with spatula to wire rack; cool completely. Serve with soup.

To make creepy croutons, cut sliced white bread into Halloween shapes with cookie cutters. Place shapes on baking sheet; sprinkle with Parmesan cheese. Bake shapes in 350°F oven about 10 minutes or until bread is toasted and cheese begins to brown.

NUTRITION INFORMATION
Nutrition information per serving: 483 calories; 3 g fat; 4 mg cholesterol; 1776 mg sodium; 36 g carbohydrate; 17 g protein; 8.3 mg niacin; 0.2 mg vitamin B6; 1.7 mcg vitamin B12; 2.2 mg iron; 4.2 mg zinc.

This recipe is an excellent source of protein, niacin, vitamin B12 and zinc; and a good source of vitamin B6 and iron.

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