Quick italian meatball soup

Yield: 6 Servings

Measure Ingredient
1 pounds Ground turkey or lean ground
½ cup Toasted wheat germ (plain,
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
¼ cup Shredded Parmesan cheese




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

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