Serves: 6
Start to Finish: 30 minutes

For Meatballs:

½	cup whole milk
1/3	cup panko
1/3	cup grated parmesan cheese
3	cloves garlic, minced
2	teaspoons fresh thyme, minced
1	large egg, lightly beaten
1	teaspoon salt
½	teaspoon ground black pepper
1	pound 85/15 ground beef

For Soup:

6	ounces elbow macaroni, cooked al dente, drained and rinsed under cold water
½	tablespoon olive oil
2	tablespoons tomato paste
3	cloves garlic, minced
1	teaspoon fresh thyme, minced
2	28-ounce cans whole peeled tomatoes
3	cups chicken broth
	salt and pepper to taste
¼	cup grated Parmesan
¼	cup fresh basil, chopped

1. For meatballs: Place all ingredients in a large bowl.  Mix thoroughly. Form mixture into 1-inch meatballs.  Set aside.
2. For soup: Heat oil in large pot over medium heat.  Stir in tomato paste, garlic and thyme and cook 30 seconds.  Add tomatoes, squishing them by hand into bite-size pieces as you pour them in. Stir in broth.  Add meatballs (do not stir).  Bring to simmer and cook 10 to 15 minutes, until meatballs are tender. Stir pasta, salt and pepper into the soup.  Top with Parmesan and basil.

Per Serving: 430 cal., 18 g fat (8 g sat. fat), 95 mg chol., 1361 mg sodium, 247 mg pot., 40 g carb., 10 g sugar, 4 g fiber, 28 g pro.