Recipe - Quick Italian Meatball Soup

MEATBALLS
1 pound Ground turkey or lean ground
Beef
One half cup Toasted wheat germ (plain,
Unflavored)
1 Egg white
One fourth cup Water
1 One half teaspoon Dried Italian seasoning
One half teaspoon Salt, optional
One fourth teaspoon Freshly ground pepper

SOUP
2 cn Low sodium chicken broth
13 Three fourths to 14 ounce each
1 14 One half ounce can Italian style
Diced tomatoes
One half cup Small soup pasta, such as
Tiny bow ties, ditalini or
Shells, uncooked (2 oz)
5 ounce Fresh spinach leaves,
Coursely chopped (3 One half cups
Packed)
One fourth cup Shredded Parmesan cheese

PREPARATION

Heat oven to 425 degrees. Combine first seven ingredients. Mix lightly but
thoroughly. Shape into 1 One fourth inch meatballs. Place in a shallow baking pan
sprayed with nonstick cooking spray. Bake 10 minutes

Meanwhile, in a large saucepan, combine broth and tomatoes. Cover. Bring
to a boil. Stir in pasta. Cover and simmer 5 minutes. Add meatballs.
Simmer, uncovered, five minutes longer or until pasta is tender. Stir in
spinach. Remove from heat. Let stand two to three minutes. Serve
sprinkled with Parmesan cheese.

Nutritional Information: One serving contains 200 calories. 4 grams fat,
16 grams carbohydrates, 27 grams protein, 40 milligrams cholesterol and 890
milligrams sodium.

Source: Omaha WorldHerald, February 26, 1997 MM format by Leonard Smith
Posted to MMRecipes Digest V4 #063 by lionheart@chase3000.com on 1997, .