Italian Meatball Stew

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 266.8
  • Total Fat: 8.7 g
  • Cholesterol: 65.2 mg
  • Sodium: 950.1 mg
  • Total Carbs: 13.7 g
  • Dietary Fiber: 3.2 g
  • Protein: 32.6 g

View full nutritional breakdown of Italian Meatball Stew calories by ingredient
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Introduction

From the American Heart Association's Light & Easy recipe booklet. From the American Heart Association's Light & Easy recipe booklet.
Number of Servings: 4

Ingredients

    16 oz. 96/4 ground beef
    1 egg white
    3 tbsp plain bread crumbs
    2 tbsp fresh Italian parsley
    1/2 tsp. dried oregano
    1 medium garlic clove
    1/4 tsp. pepper
    2 tsp. olive oil
    1 med onion, diced
    1 med. rib of celery
    1 med. carrot, thinly sliced
    2 cups coarsely chopped escarole
    one 15 oz. can diced tomatoes, undrained
    one 14.5 oz. can of fat-free chicken broth
    1/2 c. water
    2 tbsp. tomato paste
    1/4 tsp. pepper
    2 tbsp. grated Parmesan cheese

Directions

Makes four 1.5 cup servings.*

Preheat oven to 400 degrees. Lightly spray baking pan w/ cooking spray.

Put the beef, egg white, bread crumbs, parsley, oregano, garlic and 1/4 tsp. pepper in bowl. Use hands or spoon to combine ingredients. Form into 24 meatballs, each about 1 tbsp. and about 1.5 inches in diameter (might end up with more since original recipe called for 12 oz. of beef and I used 16 oz...). Place meatballs in a single layer on baking pan and bake for 20 minutes.

Meanwhile, in a large saucepan, heat the oil over med-high heat. Cook onion, celery and carrot for 3-4 minutes, or until soft, stirring occasionally.

Stir in escarole, tomatoes with liquid, broth, water and tomato paste. Increase heat to high and bring to a simmer. Reduce heat and simmer, covered, for 10 minutes, or until escarole is tender. Stir in the meatballs and remaining 1/4 tsp. of pepper. Increase the heat to medium and return to a simmer. Ladle into four bowls and sprinkle with Parmesan.

*servings may be larger than 1.5 cups since the original recipe called for 12 oz. of beef and I used 16oz.

Number of Servings: 4

Recipe submitted by SparkPeople user THATSNOTFAB.

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