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 seasoning
1/4 cup uncooked tiny shell pasta
Minced fresh parsley, optional
In a small bowl, combine the first 6 ingredients. Crumble beef over mixture and mix lightly but thoroughly. Shape into 1-in. 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 until meat is no longer pink and pasta is tender, 10 minutes longer. If desired, top with minced fresh parsley and additional grated Parmesan cheese.
Freeze Option: Divide cooled soup in 1-1/2 cup portions; freeze up to 3 months.