Quick Italian Meatball Soup Recipe

Quick Italian Meatball Soup Recipe

Yield: 6 Servings
Recipe by luhu.jp

Ingredients:

MEATBALLS
1 lbs: Ground turkey or lean ground,
Beef,
1/2 cup: Toasted wheat germ, (plain,
Unflavored),
1 each: Egg white,
1/4 cup: Water,
1 1/2 tsp: Dried Italian seasoning,
1/2 tsp: Salt, optional
1/4 tsp: Freshly ground pepper,

SOUP
2 can: Low sodium chicken broth,
13 3/4: to 14 oz each,
1 each: 14 1/2 oz can Italian style,
Diced tomatoes,
1/2 cup: Small soup pasta, such as
Tiny bow ties, ditalini or
Shells, uncooked, 2 oz
5 ounce: Fresh spinach leaves,
Coursely chopped, (3 1/2 cups
Packed),
1/4 cup: Shredded Parmesan cheese,

PREPARATION

Directions:

Heat oven to 425 degrees. Combine first seven ingredients. Mix
lightly but thoroughly. Shape into 1 1/4 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


Source from luhu.jp