zesty meatball soup

1 beaten egg

10 Keebler Zesta Wheat Crackers, finely crushed (1/3 cup)

1 TBLS grated Parmesan or Romano cheese

1 TBLS chopped fresh parsley

1/4 tsp pepper

1 lb. lean ground beef or turkey

2 small zucchini, chopped (2 cups)

1/2 cup chopped onion

2 cans (14 1/2 oz.) stewed tomatoes with Italian seasonings, cut up

1 can (15 oz.) tomato sauce with Italian seasonings

1 can (14 oz.) beef broth

1/2 cup uncooked dry small shell pasta

1. In a large bowl combine egg, crackers, cheese, parsley and pepper. Add ground beef. Mix well. Shape into thirty-six 1-inch meatballs.

2. Spray dutch oven with nonstick cooking spray. Cook meatballs, half at a time, in Dutch oven over medium-high heat for 6-8 minutes or until nor longer pink in center, turning occasionally. Remove meatballs from dutch oven.

3. In same Dutch oven cook zucchini and onion until tender. Stir in undrained tomatoes, tomato sauce, beef broth and pasta. Bring to boiling. Reduce heat. Simmer, uncovered, about 8 minutes or until pasta is tender. Stir in meatballs. Heat through.