Sunday, May 16, 2010
Clouds are rolling in and there is a chance for rain tomorrow which means this is a perfect evening for soup! I have been craving this one for a few days and the leftover spiuach will go towards spinach and feta cheese pizzas tomorrow night. This is a great recipe from our local grocery store: Raleys.
Mrs. Claus' Meatball Soup
1/2 lb. ground round
1/3 cup seasoned breadcrumbs
2 tbsp. each: beaten egg and California Sun-Dry
Sun-Dried Tomato Salsa
1 tsp. Morton & Bassett Italian Seasoning
(or you can cheat and buy the pre-made meatballs in the frozen food section)
10 cups beef broth
1½ cups California Sun-Dry Sun-Dried Tomato Salsa
2 each: celery ribs and carrots, sliced
1 large onion, chopped
2 tsp. dried basil
2 oz. angel hair pasta, broken into 1-inch pieces (I used whole wheat spaghetti)
3 cups coarsely chopped fresh spinach
Prep time: 30 minutes, Cook time: 1 hour total
Preheat oven to 400°F. Mix together all meatball ingredients in a medium bowl.
Shape into 1/2-inch balls and place on a small baking sheet. Bake for 10
minutes; set aside. Meanwhile, stir together all soup ingredients except pasta
and spinach in a large pot and bring to a boil; reduce heat and simmer, covered,
for 45 minutes. Add meatballs and pasta and simmer for 15 minutes more. Stir in
spinach and serve immediately.
Makes 8 servings.
Nutrition per serving (411 g): 250 calories, 15 g protein, 10 g total fat (1.5 g sat., 0 g trans), 22 g carbohydrate, 2 g fiber, 9 g sugar, 40 mg cholesterol, 1660 mg sodium, 5 points
This is a very hearty soup. Love the spinach!