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Beef: Meatball Soup

Source of Recipe

Cooking Light


List of Ingredients

1 pound ground round
3/4 cup soft breadcrumbs
2 tablespoons skim milk
1/4 teaspoon caraway seeds
1 egg white
Vegetable cooking spray
2 1/4 cups water
2 cups sliced fresh mushrooms
1 cup thinly sliced carrot
1/2 cup chopped celery
1/2 cup chopped onion
2 tablespoons chopped fresh parsley
1/4 teaspoon caraway seeds
1/8 teaspoon pepper
2 tablespoons red wine vinegar
2 cloves garlic -- minced
10 1/2 ounces beef broth -- (1 can)
2 cups loosely packed torn fresh spinach


Recipe

Combine first 5 ingredients in a bowl; stir well. Shape into 24 (1-1/2-inch) meatballs; set aside. Coat a large nonstick skillet with cooking spray; place over medium heat until hot. Add meatballs; cook 10 minutes or until done, turning occasionally. Drain and pat dry with paper towels. Combine water and next 10 ingredients in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until vegetables are tender. Stir in meatballs and spinach, and cook an additional 3 minutes or until thoroughly heated. Yield: 1-3/4 quarts Serves 7.