Light Tomato Basil Meatball Soup
1 lb 93% lean ground beef
1 large chopped onion, divided
1 large egg
1/3 cup grated Parmesan
1/4 cup quick oats
2 Tbsp Dijon mustard
1 tsp garlic powder
1 tsp paprika
1 tsp salt
1 Tbsp olive oil
1/2 bell pepper, diced
1 1/2 cups cherry tomatoes, halved
48 oz chicken broth, no added salt
12 oz Hunts pasta sauce, no added sugar
1/2 cup fresh basil, chopped
In a medium bowl, using your hands, combine the ground beef, half of the
onion, egg Parmesan, oats, Dijon, paprika and salt. Once the mixture is
evenly distributed, form small 1 inch meatballs.
*(At this point, you can store the raw meatballs in the refrigerator for
up to 2 days to make the soup at a later time.)
Once all of meatballs are formed, heat the olive oil over medium-high
heat in your Dutch Oven. Place the meatballs in the kettle so all of
them are touching the bottom. Allow to cook for 1 minute and turn. Cook
and additional minute and add the remaining onion, red peppers and
cherry tomatoes. Give everything a gentle stir and cook for 2 more
minutes until the vegetables are slightly translucent.
Add the chicken broth and pasta sauce and simmer for 20 minutes. Add the
chopped basil and cook for 2 to 3 more minutes. Serve immediately.
Makes: 6 - 2 cup servings
Nutritional Information per Serving: Calories 264, Protein 24 gr, Fat 11
gr, Sat fat 4 gr, Carbs 15 gr, Sugar 8 gr, Fiber 4 gr, Sodium 584 mg,
Cholesterol 76 mg
Darlene
--
Love me without fear, Trust me without questioning. Need me without
demanding,Want me without restrictions. Accept me without change,
Desire me without inhibitions. For a love so free.... Will never fly away.
Posted by: Darlene BC <dsharple@shaw.ca>
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