Quick Italian Meatball Soup

6 Servings

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Quick Italian Meatball Soup Ingredients

MEATBALLS	13 3/4 13 3/4 to 14 oz each
1 lb Ground turkey or lean ground	1 14 1/2 oz can Italian style
Beef	Diced tomatoes
1/2 c Toasted wheat germ (plain,	1/2 c Small soup pasta, such as
Unflavored)	Tiny bow ties, ditalini or
1 Egg white	Shells, uncooked (2 oz)
1/4 c Water	5 oz Fresh spinach leaves,
1 1/2 ts Dried Italian seasoning	Coursely chopped (3 1/2 cups
1/2 ts Salt, optional	Packed)
1/4 ts Freshly ground pepper	1/4 c Shredded Parmesan cheese
SOUP	PREPARATION
2 cn Low sodium chicken broth

Instructions for Quick Italian Meatball Soup

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 Posted to MM-Recipes Digest V4 #063 by lionheart@chase3000.com on 1997, .

Main Ingredient: ChickenCuisine: Uncategorized

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