Baby Veggie Meatball Soup

Chef LaLa and her 3-year-old son, Maddox, show TODAY’s Ann Curry how to cook up some nutritious meals that kids will love.

Baby Veggie-Meatball Soup

Ingredients

• 1 pound ground lean beef or turkey

• 1/2 teaspoon granulated garlic

• 2 small eggs

• 1/4 cup bread crumbs

• 1/2 teaspoon salt

• 1 pinch black pepper

• 5 cups water

• 1/4 cup small elbow noodles

• 16 ounces petite mixed frozen vegetables

• 8 ounces canned tomato sauce

• 1/2 teaspoon salt

Preparation

1. Place ground meat, granulated garlic, eggs, bread crumbs, salt, and black pepper in a large bowl. Stir to combine thoroughly.

2. In a large stockpot over medium-high heat, add water and bring to a boil.

3. Roll and shape the meat mixture into 1-inch meatballs. Gently drop them into the boiling water.

4. Add elbow noodles.

5. Lower heat to medium, cook for 15 minutes covered.

6. Add vegetables, tomato sauce and salt and cook for an additional 5 minutes.

Serving

Spoon into bowls and serve. Makes 8 servings (36 meatballs)

Tostada Triangles Recipe

Ingredients

• 12 baby meatballs (from baby veggie-meatball soup)

• 1/2 cup cheese (cheddar/monterey jack), grated - reduced fat

• 4 corn tortillas cut into 6 piece triangles

• 1/4 avocado, finely diced

• 1 Roma tomato, seeded, finely diced

Preparation

1. In a medium bowl, mash the meatballs. Add 1/4 cup cheese and stir to combine.

2. Spray the corn tortilla triangles with non-stick spray. Transfer tortillas onto a hot non-stick skillet. Cook over medium heat for 2-3 minutes on each side until crispy

3. Remove from skillet.

4. Top with warm meatball/cheese mixture, avocado, tomatoes and sprinkle with additional 1/4 cup cheese.

Serving Size

Makes 24 tostada triangles

Fun-Flower Fruits

Ingredients

• 1 ripe firm pineapple

• 10 small strawberries

• 10 large marshmallows

• Melted dipping chocolate

• 10 large skewers

Preparation

1. Peel the pineapple and slice into 10 round pieces. Do not core.

2. Cut eight 1-inch triangles around the outer edge making a flower.

3. Skew on 1 marshmallow 1/4 of the way from the top, then the pineapple round, then a strawberry.

4. Dip in chocolate.

Serving

Place in a vase or large glass. Makes 4 snacks