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Quick Italian Meatball Soup
Ingredients
- 1 lb Grnd turkey or possibly lean grnd
- Beef
- 1/2 c. Toasted wheat germ (plain, Unflavored)
- 1 x Egg white
- 1/4 c. Water
- 1 1/2 tsp Dry Italian seasoning
- 1/2 tsp Salt, optional
- 1/4 tsp Freshly grnd pepper
- 2 can Low sodium chicken broth
- 13 3/4 x to 14 ounce each
- 1 x 14 1/2 ounce can Italian style
- Diced tomatoes
- 1/2 c. Small soup pasta, such as
- Tiny bow ties, ditalini or possibly
- Shells, uncooked (2 ounce)
- 5 ounce Fresh spinach leaves,
- Coursely minced (3 1/2 c. Packed)
- 1/4 c. Shredded Parmesan cheese
Directions
- Heat oven to 425 degrees. Combine first seven ingredients. Mix lightly but thoroughly. Shape into 1 1/4 inch meatballs. Place in a shallow baking pan sprayed with nonstick cooking spray. Bake 10 min
- Meanwhile, in a large saucepan, combine broth and tomatoes. Cover. Bring to a boil. Stir in pasta. Cover and simmer 5 min. Add in meatballs.
- Simmer, uncovered, five min longer or possibly till pasta is tender. Stir in spinach. Remove from heat. Let stand two to three min. Serve sprinkled with Parmesan cheese.
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