Thursday, October 16, 2008

Italian Meatball Veggie Soup

2 cans Swanson (fat free/50% sodium) beef broth
1 large can tomato sauce
1 large can diced tomatoes
1 tsp chopped garlic
1 chopped onion
2 cups chopped cabbage
1 10oz bag frozen veggies
1 lb. lean ground beef (94/6)
1/4 cup Parmesan cheese
1 tsp basil
2 tsp oregano
1 egg
4 cups water

Combine ground beef, 1/2 tsp garlic, Parmesan cheese, egg, basil and oregano in a bowl. Form into small balls about the size of nickels. Spray skillet with Pam and brown on all sides.

While browning meatballs put remaining ingredients into large soup pot. Add meatballs when finished browning.

Simmer for 1-2 hours (until cabbage is tender). Makes approximately 30 one cup servings.

I will probably add some macaroni to the soup but the nutritional info and WW points don't reflect that. It is really good without the pasta.

WW Points (per cup) = 1
Calories (per cup) = 45.6

1 comment:

SeaShore said...

The colder weather has descended and it's time for soup! I mad Vegetable Tortellini soup last night, and I think I will try this next. Looks good. And warming!