MEATBALL SOUP

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 2 jars of your favorite brand of spaghetti sauce or equivalent of your own sauce recipe
  • 1 28 oz can of diced tomatos
  • 2 15oz cans of white beans
  • 2 15oz cans of italian green beans
  • 1 small yellow squash
  • 1 small zuchinni squash
  • 1 small onion (I used sweet onion)
  • 1 clove garlic minced
  • 3 tbsp of fresh basil chopped
  • 3 tbsp of fresh oregano chopped
  • Put all these ingredients in large pot on stove top on medium heat or crockpot if you like.
  • For the Meatballs:
  • 1 1/2 lb ground meat ( I used ground sirloin 90/10 fat content) you could use ground turkey or chicken
  • 1/2 cup italian bread crumbs
  • 2 tbsp of fresh basil chopped
  • 2 tbsp of fresh oregano chopped
  • 1 clove garlic minced
  • salt and pepper to taste - doesn't need much
  • 2 eggs

Directions

  • Heat oven to 350 degrees
  • Mix all meatball ingredients together and shape into small meatballs ( I used a cereal spoon to dip into meat mixture for portion size). Place meatballs in casserole dish or any oven proof pan with edges to keep fat from dripping onto oven element. Bake in oven for 20 minutes then turn over and finish cooking. Approximately 10-15 more minutes. Remove meatballs from pan and drain meatballs completely of grease.
  • Add meatballs to sauce mixture and simmer for approximately two hours. Crockpot could be 4 to 6 hours on low.
  • Serve with grated mozzerella and parmesean cheese.
  • Nutritional Stats 20 total servings
  • 178.9 cal
  • 13.25 g protein
  • 5.2 g fat
  • 20.75 g carb
  • 4.5 g fiber
  • 3.6 g sugar
  • 77.65 g calcium
  • 250.35 sodium

Notes

Categories: Beef  Low Fat  Soup 
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