Tomato soup meets spaghetti and meatballs in this one-pot, 30-minute crowd-pleaser. To keep chicken meatballs juicy and light, skip the bread crumbs (which can create dense or bland meatballs) and the browning (which can cause precious juices to evaporate). Instead, plop them into the simmering soup to cook through. Any juices they do release will be captured in the tomato soup, which is creamy from olive oil and Parmesan. Feel free to adapt this recipe to suit your preferences: Add chopped onion, crushed fennel seeds, dried oregano or chopped parsley or basil to the meat or the sauce. The pasta will absorb the soup as it sits, so it’s a dish best eaten right when it’s made.
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Serving Size: 1 serving (1462g) | ||
Recipe Makes: 4 servings | ||
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Calories: 3108 | ||
Calories from Fat: 1868 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 207.6g | 277 % | |
Saturated Fat 59.6g | 298 % | |
Monounsaturated Fat 89.1g | ||
Polyunsanturated Fat 41.9g | ||
Cholesterol 994.9mg | 306 % | |
Sodium 1271.1mg | 44 % | |
Potassium 2600.1mg | 68 % | |
Total Carbohydrate 47g | 14 % | |
Dietary Fiber 2.3g | 9 % | |
Sugars, other 44.7g | ||
Protein 247.5g | 354 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3108
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