Quick italian meatball soup
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Ground turkey or lean ground |
| Beef | ||
| ½ | cup | Toasted wheat germ (plain, |
| Unflavored) | ||
| 1 | each | Egg white |
| ¼ | cup | Water |
| 1½ | teaspoon | Dried Italian seasoning |
| ½ | teaspoon | Salt, optional |
| ¼ | teaspoon | Freshly ground pepper |
| 2 | cans | Low sodium chicken broth |
| 13 3/4 to 14 oz each | ||
| 1 | each | 14 1/2 oz can Italian style |
| Diced tomatoes | ||
| ½ | cup | Small soup pasta, such as |
| Tiny bow ties, ditalini or | ||
| Shells, uncooked (2 oz) | ||
| 5 | ounces | Fresh spinach leaves, |
| Coursely chopped (3 1/2 cups | ||
| Packed) | ||
| ¼ | cup | Shredded Parmesan cheese |
Directions
MEATBALLS
SOUP
PREPARATION
Heat oven to 425 degrees. Combine first seven ingredients. Mix lightly but thoroughly. Shape into 1¼ inch meatballs. Place in a shallow baking pan sprayed with nonstick cooking spray. Bake 10 minutes
Meanwhile, in a large saucepan, combine broth and tomatoes. Cover.
Bring to a boil. Stir in pasta. Cover and simmer 5 minutes. Add meatballs. Simmer, uncovered, five minutes longer or until pasta is tender. Stir in spinach. Remove from heat. Let stand two to three minutes. Serve sprinkled with Parmesan cheese.
Nutritional Information: One serving contains 200 calories. 4 grams fat, 16 grams carbohydrates, 27 grams protein, 40 milligrams cholesterol and 890 milligrams sodium.
Source: Omaha World-Herald, February 26, 1997 MM format by Leonard Smith