Quick Italian Meatball Soup Recipe
Servings: 6
Ingredients
- 1 lb Grnd turkey or possibly lean grnd
- Â Â Beef
- 1/2 c. Toasted wheat germ (plain, Unflavored)
- 1 x Egg white
- 1/4 c. Water
- 1Â 1/2 tsp Dry Italian seasoning
- 1/2 tsp Salt, optional
- 1/4 tsp Freshly grnd pepper
- 2 can Low sodium chicken broth
- 13Â 3/4 x to 14 ounce each
- 1 x 14 1/2 ounce can Italian style
- Â Â Diced tomatoes
- 1/2 c. Small soup pasta, such as
- Â Â Tiny bow ties, ditalini or possibly
- Â Â Shells, uncooked (2 ounce)
- 5 ounce Fresh spinach leaves,
- Â Â Coursely minced (3 1/2 c. Packed)
- 1/4 c. Shredded Parmesan cheese
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 min
- Meanwhile, in a large saucepan, combine broth and tomatoes. Cover. Bring to a boil. Stir in pasta. Cover and simmer 5 min. Add in meatballs.
- Simmer, uncovered, five min longer or possibly till pasta is tender. Stir in spinach. Remove from heat. Let stand two to three min. Serve sprinkled with Parmesan cheese.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 311g | |
| Recipe makes 6 servings | |
| Calories 211 | |
| Calories from Fat 89 | 42% |
| Total Fat 9.95g | 12% |
| Saturated Fat 3.01g | 12% |
| Trans Fat 0.21g | |
| Cholesterol 63mg | 21% |
| Sodium 487mg | 20% |
| Potassium 610mg | 17% |
| Total Carbs 10.67g | 3% |
| Dietary Fiber 2.4g | 8% |
| Sugars 2.69g | 2% |
| Protein 20.9g | 33% |
