Quick Italian Meatball Soup submitted by ansondale
- 1 lb lean ground turkey
- 1/2 cup toasted wheat germ
- 1 egg white
- 1 1/2 tsp Italian seasoning blend
- 1/2 tsp salt
- 1/4 tsp black pepper
2 cans (14 1/2 oz each) reduced sodium chicken broth- 1 can (14 1/2 oz) Italian style diced tomatoes
- 1/2 cup (2 oz) small soup pasta such as bowties, uncooked
- 3 1/2 cups packed coarsley chopped fresh spinach leaves
- 1/4 cup shredded Parmesan cheese
1. Heat oven to 425 degrees F. Spray shallow baking pan with cooking spray.
2. Combine first 7 ingredients in bowl; mix lightly.
3. Shape into 1 1/4" meatballs. Place in pan. Bake 10 minutes.
4. Combine broth and tomatoes in saucepan. Cover and bring to a boil. Stir in pasta. Cover, simmer for 5 minutes.
5. Add meatballs.
6. Simmer, uncovered, 5 minutes or until pasta is tender.
7. Stir in spinach. Remove from heat.
8. Let stand 2-3 minutes. Sprinkle wit cheese, serve.
Nutritional info: Serves 6
Calories per serving: 200
Fat grams: 3.5 g
recipe taken from "Woman's World, The Woman's Weekly" November 20, 2002.
