Italian Meatball Soup
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 1/4 cups water1 14 1/2-ounce can diced tomatoes with onion and garlic, undrained1 cup lower-sodium beef broth1/2 teaspoon dried Italian seasoning, crushed1/2 cup dried multigrain or whole wheat elbow macaroni2 cups loose-pack frozen mixed vegetables1/2 of a 16-ounce package frozen bite-sized Italian-style Meatballs2 tablespoons shredded or grated Parmesan Cheese (optional)
1. In a large saucepan stir water, un drained tomatoes, beef both, and Italian seasoning. Bring to boiling. Add uncooked pasta and frozen vegetables. Return to boiling; reduce heat. Cover and simmer about 10 minutes or until pasta and vegetables are tender.
2. Meanwhile, place meatballs in a medium microwave-safe bowl, Microwave, uncovered, on 100% power (high) for 2 1/2 to 3 minutes or until heated through. Drain meatballs; pat dry with paper towel. If desired, halve meatballs. Stir meatballs into soup mixture.
3. If desired, sprinkle individual servings with Parmesan cheese.
Serving Size: Makes 4 (1 3/4 cup) servings
Number of Servings: 4
Recipe submitted by SparkPeople user TWILIGHTJUMPER.
2. Meanwhile, place meatballs in a medium microwave-safe bowl, Microwave, uncovered, on 100% power (high) for 2 1/2 to 3 minutes or until heated through. Drain meatballs; pat dry with paper towel. If desired, halve meatballs. Stir meatballs into soup mixture.
3. If desired, sprinkle individual servings with Parmesan cheese.
Serving Size: Makes 4 (1 3/4 cup) servings
Number of Servings: 4
Recipe submitted by SparkPeople user TWILIGHTJUMPER.
Nutritional Info Amount Per Serving
- Calories: 370.9
- Total Fat: 12.5 g
- Cholesterol: 33.3 mg
- Sodium: 1,451.7 mg
- Total Carbs: 49.5 g
- Dietary Fiber: 7.7 g
- Protein: 17.1 g
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