Meatball Soup
Nutrition
Calories: 237 kcalCarbohydrates: 38 gProtein: 28 gFat: 17 gSaturated Fat: 15 gCholesterol: 60 mgSodium: 828 mgFiber: 15 gSugar: 13 gVitamin A: 12.575 IUCalcium: 107 mgIron: 17 mg
Ingredients
- 1 whole beaten egg
- 1/2 cup soft bread crumbs
- 2 tablespoon grated romano or parmesan cheese
- 1 tbsp snipped parsley
- 1 tbsp finely chopped onion
- 1/4 tsp garlic powder
- 1/8 tsp ground red pepper
- 8 oz lean ground beef
- 2 cups water
- 15 oz garbanzo beans
- 14 ½ oz beef broth
- 14 ½ oz low-sodium stewed tomato
- 9 oz frozen italian-style green bean
- 1 cup sliced fresh mushrooms
- 1-1/2 tsp dried Italian seasoning crushed
- 1/2 tsp fennel seed crushed (optional)
Instructions
- In a medium bowl combine egg, bread crumbs, Parmesan or Romano cheese, parsley, onion, garlic powder, and red pepper. Add the ground beef; mix well. Shape the mixture into 36 balls.
- Spray a 2-quart square baking dish with nonstick coating. Place the meatballs in the dish. Bake, uncovered, in a 375° oven for 15 to 20 minutes or until juices run clear. Drain well. Set meatballs aside.
- Meanwhile, in a large saucepan stir together the water, garbanzo beans, beef broth, undrained tomatoes, green beans, mushrooms, Italian seasoning, and, if desired, fennel seed. Bring mixture to boiling; reduce heat. Cover and simmer for 10 minutes. Stir in the meatballs; simmer for 15 minutes until meatballs are thoroughly heated (165º F) To serve, ladle into soup bowls.