Beef Meatball Soup

Name: Beef Meatball Soup Recipe
Yield: 5
Ingredients: 160 g celery; 200 g mushrooms; 1/2 tsp basil; 1/2 tsp thyme; 1/2 tsp italian seasoning; salt and pepper to taste; 5 pieces of melba toast; 400 g extra lean ground beef; 1 egg; 1/2 tsp nutmeg; Braggs soy seasoning; 1 tbsp red wine; 4 cups campbell's beef broth; 395 g yam noodles

Number of Servings: 5

Ingredients

160 g celery200 g mushrooms1/2 tsp basil1/2 tsp thyme1/2 tsp italian seasoningsalt and pepper to taste5 pieces of melba toast400 g extra lean ground beef1 egg1/2 tsp nutmegBraggs soy seasoning1 tbsp red wine4 cups campbell's beef broth395 g yam noodles

Directions

grind melba toast with spices, add to lean beef with egg. Make 80 small meatballs, bake in 350 F oven for 10-15 min until browned. Saute celery and mushrooms together, adding beef broth to keep them from burning. Add the rest of the beef broth, the noodles and the meatballs, bring to a boil, then lower heat and simmer for 30 min. Add spinach and braggs soy seasoning just before serving.

Serving Size: 1 cup

Number of Servings: 5

Recipe submitted by SparkPeople user GINAMW.

Servings Per Recipe: 5

Nutritional Info Amount Per Serving

Calories: 208.3
Total Fat: 1.4 g
Cholesterol: 37.0 mg
Sodium: 746.6 mg
Total Carbs: 8.0 g
Dietary Fiber: 1.6 g
Protein: 5.9 g

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