MINESTRONE SOUP WITH PESTO MEATBALLS

Minestrone Soup with Pesto Meatballs image

You know how much they like minestrone soup? They'll like it even more when you serve it up with these pesto meatballs!

Provided by My Food and Family

Categories Home

Time 25m

Yield 8 servings

Number Of Ingredients 11

Ingredients

1/2 lb. lean ground beef
1/4 cup dry bread crumbs
1 egg, beaten
1/3 cup CLASSICO Traditional Basil Pesto Sauce and Spread, divided
1 cup elbow macaroni, uncooked
1 jar (24 oz.) CLASSICO Tomato and Basil Pasta Sauce
3 cups water
1 Tbsp. WYLER'S Instant Bouillon Beef Flavored Granules
1 small zucchini, cut lengthwise in half, then sliced crosswise
1 small yellow squash, cut lengthwise in half, then sliced crosswise
1 can (15 oz.) chickpeas (garbanzo beans), rinsed

Steps:

Heat oven to 350°F.
Mix meat, bread crumbs. egg and 3 Tbsp. pesto sauce just until blended. Shape into 24 (1/2-inch) meatballs. Place on rimmed baking sheet sprayed with cooking spray. Bake 15 to 20 min. or until done (160ºF).
Meanwhile, cook macaroni as directed on package, omitting salt. While macaroni is cooking, combine pasta sauce, water and bouillon in large saucepan. Add vegetables and chickpeas; stir. Bring to boil, stirring frequently.
Drain macaroni. Add to pasta sauce mixture along with the meatballs and remaining pesto sauce; mix well. Cook on medium-low heat 3 to 5 min. or until heated through, stirring frequently.

Nutrition Facts : Calories 260, Fat 9 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 40 mg, Sodium 840 mg, Carbohydrate 33 g, Fiber 5 g, Sugar 7 g, Protein 13 g