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Italian Meatball Soup

Source of Recipe

Cooking Light 2000


List of Ingredients

1 cup Italian seasoned breadcrumbs
1/2 cup grated Parmesan cheese
1/4 cup dried parsley
2 tablespoons water
1 teaspoon dried basil
1 teaspoon black pepper
1 pound ground round
1 large egg
Cooking spray
Soup:
1 1/2 teaspoons vegetable oil
1 cup chopped onion
1 cup chopped carrot
1/2 cup chopped celery
2 cups low-sodium tomato juice
1/2 cup chopped green bell pepper
1/2 cup frozen green beans
1 teaspoon dried basil
1 teaspoon dried oregano
1/8 teaspoon black pepper
2 (14 1/2-ounces) cans low-salt beef broth


Recipe

1. Preheat oven to 375 degrees.
2. To prepare meatballs, combine first 8 ingredients in a bowl. Shape beef mixture into 30 (1-inch) meatballs, and place on a broiler pan coated with cooking spray. Bake at 375 degrees for 20 minutes or until done. Drain on paper towels.
3. To prepare soup, heat oil in a Dutch oven over medium heat. Add onion, carrot, and celery, and saute 10 minutes or until tender, stirring occasionally. Add meatballs, tomato juice, and remaining ingredients. Bring to a boil, reduce heat, and simmer 10 minutes or until vegetables are done. Yield 6 servings (serving size 1 1/3 cups soup and 5 meatballs). Calories 315, Carb 25.8 g