Meatball soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Veal, ground, 1 unit, cooked (yield from 1 lb raw m (remove)Onions, raw, 1 tbsp chopped (remove) (*)*Minute Rice, 0.25 cup (remove)Onions, raw, 1 cup, chopped (remove) (**)Garlic, 1 cloves (remove)Del Monte Diced Tomatoes, No Salt Added, 1 cup (remove)Carrots, raw, 1 cup, chopped (remove)*Campbell's low sodium chicken broth, 3 cup (remove)Oregano, ground, 0.5 tsp (remove)*Splenda, 1 tsp (remove)Lea & Perrins, Worcestershire Sauce, 1 tsp (remove)Tabasco Sauce, 0.25 tsp (remove)
In a bowl, mix veal, 1 tbsp onion (*), rice and salt (optional). Fashion small meatballs. In a stockpot coated with non-stick cooking spray, brown the meatballs & the onion(**). Cook until the onion is transparent. Add the rest of the ingredients and cover. Simmer for about 30 minutes. serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user FINETOON.
Number of Servings: 4
Recipe submitted by SparkPeople user FINETOON.
Nutritional Info Amount Per Serving
- Calories: 195.6
- Total Fat: 5.9 g
- Cholesterol: 77.0 mg
- Sodium: 586.0 mg
- Total Carbs: 16.6 g
- Dietary Fiber: 2.8 g
- Protein: 22.1 g
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