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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

 

 

 


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