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    QUICK ITALIAN MEATBALL SOUP

    List of Ingredients






    Meatballs:
    1 pound ground turkey breast or lean ground beef
    1/2 cup toasted wheat germ
    1 egg or egg white
    1/4 cup water
    1 1/2 teaspoons Italian seasoning blend
    1/2 teaspoon salt (optional)
    1/4 teaspoon freshly ground pepper
    Soup:
    2 13 3/4-14 1/2 ounce cans lower-sodium chicken broth
    1 14 1/2-ounce can Italian-style diced tomatoes
    1/2 cup small soup pasta, such as tiny bowties, ditalini or alphabets
    5 ounces (half of 10-ounce bag) fresh spinach leaves, chopped
    coarsely (3 1/2 cups, packed)
    1/4 cup shredded Parmesan cheese

    Recipe



    Heat oven to 425 degrees. Combine first seven ingredients. Mix
    lightly but thoroughly. Shape into 1 1/4-inch meatballs. Place in
    shallow baking pan sprayed with non-stick cooking spray. Bake 10
    minutes.

    Meanwhile, in large saucepan, combine broth and tomatoes. Cover and
    bring to boil. Stir in pasta. Cover and simmer 5 minutes.

    Add meatballs. Simmer, uncovered, 5 minutes longer, or until pasta is
    tender. Stir in spinach. Remove from heat. Let stand 2-3 minutes.
    Sprinkle with grated Parmesan cheese and serve immediately.
 

 

 

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