STAR TO FINISH: 25 minutes
NUTRITION FACTS per serving:
CALORIES 268
TOTAL FAT 13 g (6 g sat. fat)
CHOLESTEROL 37 mg
PROTEIN 14 g
CARBOHYDRATE 22 g
FIBER 5 g
SODIUM 1,052 mg
EXCHANGES 1 Starch, 1.5 High-Fat Meat,1.5 Vegetable
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| Photo: Meatball Soup |
2% cups water
1 14 1/2ounce can diced tomatoes with onion and garlic, undrained
1 cup lower-sodium beef broth
1/2 teaspoon dried Italian seasoning, crushed
1/2 cup dried multigrain or whole wheat elbow macaroni
2 cups loose-pack frozen Italian-blend vegetables
1/2 of a 16-ounce package frozen bite-size Italian-style cooked meatballs (16)
2 tablespoons shredded or grated Parmesan cheese (optional)
- In a large saucepan stir together water, undrained tomatoes, beef broth, and Italian seasoning. Bring to boiling. Add uncooked pasta and frozen vegetables. Return to boiling; reduce heat. Cover and simmer about 10 minutes or until pasta and vegetables are tender.
- Meanwhile, place meatballs in a medium microwave-safe bowl. Microwave, uncovered, on 100% power (high) for 2½ to 3 minutes or until heated through. Drain meatballs; pat dry with paper towels. If desired, halve meatballs. Stir meatballs into soup mixture.
- If desired, sprinkle individual servings with Parmesan cheese. Makes 4 (1¾-cup) servings.
Tags
Soup