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Monster Mash Meatball Soup recipe

Monster Mash Meatball Soup.

Spooky garnishes add some Halloween funto a quick and easy meatball soup.

Recipe: Monster Mash MeatballSoup

1 (16-ounce) package frozen fully-cookedbeef meatballs
1 cup frozen vegetable mixture, such as broccoli, cauliflowerand carrots
2 cups water
1 (14 to 14-1/2-ounce) can ready-to-serve beef broth
1 (14-1/2 ounce-ounce) can diced tomatoes with roasted garlic
3/4 cup uncooked Halloween pasta shapesSpooky Garnishes*:
Dairy Sour Cream Full Moon
Black Olive Bats
Parmesan Cheese Ghosts
Creepy Croutons

  • Combine frozen vegetables, water, broth,tomatoes and pasta in large saucepan; bring to a boil. Reduceheat; simmer 8 minutes or until pasta is just tender.
  • Meanwhile microwave meatballs accordingto package directions. Add meatballs to soup; simmer 3 minutesor until meatballs are heated through. Garnish with spooky decorations,as desired (see below).

    Makes 4 servings.

    *How to Make Spooky Garnishes:

    • Dairy Sour Cream Full Moon: To make dairy sour cream full moon, spoon smallamount of sour cream on top of soup forming full moon shape.
    • Black Olive Bats:To make black olive bats, thinly slice olives crosswise intorings. Cut rings in half. Place olive slices on top of sour creamfull moon to form bat wings.
    • Parmesan Cheese Ghosts: To make Parmesan ghosts, place ghost shaped cookiecutter on baking sheet. Place shredded Parmesan cheese insidecookie cutter, pressing down slightly with fingers to form shape.Carefully remove cookie cutter and repeat to make desired amountof ghosts. Bake in 350°F (175°C) oven for 3 minutes.Remove from oven, cool slightly. Remove ghosts with spatula towire rack; cool completely. Serve with soup.
    • Creepy Croutons: Tomake creepy croutons, cut sliced white bread into Halloween shapeswith cookie cutters. Place shapes on baking sheet; sprinkle withParmesan cheese. Bake shapes in 350°F oven about 10 minutesor until bread is toasted and cheese begins to brown.

    Nutritional Information Per Serving (1/4of recipe): 483 calories; 3 g fat; 4 mg cholesterol; 1776 mgsodium; 36 g carbohydrate; 17 g protein; 8.3 mg niacin; 0.2 mgvitamin B6; 1.7 mcg vitamin B12; 2.2 mg iron; 4.2 mg zinc.

    Recipe and photograph provided courtesyof the Beef Industry Council.

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