Instructions: Combine the first six ingredients; mix well. Shape into 1-inch balls. In a Dutch oven coated with nonstick cooking spray, brown meatballs over medium heat; drain and set aside. In the same pan, cook onion and garlic until onion is tender. Stir in flour. Gradually add broth, stirring constantly; bring to a boil. Cook ans stir 1 - 2 minutes or until thickened. Add tomato paste, tomatoes, bay leaf, and thyme; mix well. Add meatballs and carrots; bring to a boil. Reduce heat; cover and simmer 30 minutes. Add zucchini and peppers; bring to a boil. Reduce heat; cover and simmer 10 -15 minutes or until vegetables are tender. Add parsley and pasta; heat through. Remove bay leaf.

YIELD: 8 servings

NOTES : Growing up on the farm, I participated in 4-H club cooking activities. Nowadays, I like to visit Mom, Dad and their varied animals... including a llama. Pat Jelinek, Kitchener, Ontario

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