The recipe that I am going to list only SERVES 4. So, if you have a large family like mine, you are going to have to double it. My picture also looks more like a bowl of pasta rather than a bowl of soup. That would be because my husband added a few extra noodles to ensure we would "have enough". Indeed we did, and even got away with some left-overs that the kids had the next day. If you don't buy enough ingredients to double and feel like you need a little more wile cooking, don't forget you can always make some extra broth if you have any beef bullion on hand (I always make sure I have chicken and beef bullion on hand for this reason) and it will be delish!
Ingredients for FOUR servings:
1 lb ground beef
1/4 cup chopped onion
1 tsp minced garlic
1/4 tsp dried parsley flakes
3 1/2 cups beef broth
1 (14.5 oz) can diced tomatoes
1/4 teaspoon crushed Italian seasoning
1 1/2 cups uncooked corkscrew shaped pasta
1/4 cup grated Parmesan cheese
1. Cook the beef, onion, garlic, and parsley in a 3 quart saucepan over medium-high heat for 10 minutes, or until well browned. Pour off the fat.
2. Stir the broth, tomatoes and Italian seasoning in the saucepan and heat to a boil.
3. Stir the pasta in the saucepan. Reduce the heat to medium and cook for 10 minutes or until the pasta is tender. Stir in the cheese. Serve with additional cheese, if desired.
Side suggestions would be garlic toast and a green iceberg salad with an Olive Oil Vinaigrette.