Cooking with Kids Recipes

Tiny Meatball Soup

Cooking Time: 30 minutes or less
Makes: 8 servings

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ingredients

Meatballs
1lb	(500 g) lean ground beef
1	egg
1/2tsp	(2 mL) salt
1tbsp	(15 mL) fresh bread crumbs
1	clove garlic, minced
1/2tsp	(2 mL) dried oregano
2tbsp	(30 mL) grated Parmesan cheese
Soup
2 boxes	(900 mL each) low-sodium chicken broth
1can	(796 mL) plum tomatoes
2	carrots, diced
2	celery stalks, diced
1	(175 g) boneless, skinless chicken breast cut into large dice
1cup	(250 mL) small dry pasta, such as stars or alphabets

directions

1.	In a large bowl, combine ground beef, egg, salt, bread crumbs, garlic, oregano and Parmesan. Mix well. Form into small meatballs, 1⁄2�3⁄4 in (1�2 cm) diameter, and place on a parchment- or waxed-paper-lined tray. Pop into refrigerator while you prepare the soup base.
2.	Pour chicken broth into a large saucepan. Holding a fine mesh strainer over the pot, pour in a can of tomatoes, allowing juice to flow into the stock, but holding back the solids (freeze or refrigerate the tomatoes for another time). Bring to a boil. Add meatballs and diced chicken, and cook over medium heat for a few minutes, stirring occasionally. Add veggies and pasta. Increase heat to maintain a simmer. Cook for about 12 minutes more, ensuring meatballs and chicken are cooked through.
3.	Skim foam from the surface. Ladle into bowls, ensuring everyone gets several meatballs, a few pieces of chicken and plenty of pasta and vegetables. Serve with a loaf of crusty bread.
4.	Makes 8 servings.
5.	In a serving: 260 calories, 22.5 g protein, 9.6 g fat, 20.2 g carbohydrates

Cooking with Kids

Make mealtime a family affair with simple tips for getting - and keeping - your kids in the kitchen. Today's Tip: Kids can shape biscuit and cookie dough into round balls then flatten for baking.