Meatball Soup - Comfort Food

1 egg; lightly beaten                    

1/4 cup dry bread crumbs

1/4 cup minced fresh parsley

2 tablespoons grated Parmesan cheese

1/8 teaspoon pepper

1/2 pound lean ground beef

4 cups reduced-sodium beef broth

1 can (16 ounces) kidney beans, rinsed and drained

1 can (14-1/2 ounces) stewed tomatoes

1 medium carrot; thinly sliced

1 teaspoon Italian seasonings

1/4 cup uncooked tiny shell pasta

1/4 teaspoon garlic salt (optional)

In a small bowl, combine the first six ingredients. Crumble beef over mixture and mix well. Shape into 1- inch balls.  Brown meatballs in a large saucepan; drain.  Add broth, beans, tomatoes, carrot, and Italian seasoning.  Bring to a boil. Reduce heat; cover and simmer for 10 minutes.

Add pasta; simmer 10 minutes longer or until meat is no longer pink and pasta is tender.  Freeze in 1-1/2 portions for up to 3 months.