Friday, April 27, 2012
Monday, April 02, 2012
Saturday, December 03, 2011
Sunday, September 25, 2011
Friday, September 23, 2011
Sunday, August 14, 2011
Wednesday, March 03, 2010
Tuesday, January 20, 2009
meatball soup
Meatball-Mushroom-Parmesan Soup
This soup relies on frozen meatballs for a quick, hearty weeknight dinner. Fresh vegetables, sautéed in a little olive oil, add homemade flavor.
1 tablespoon olive oil
1 cup sliced mushrooms
3 garlic cloves, minced
3 cups lower-sodium beef broth
1/2 cup sliced baby-cut carrots
8 (1-inch) frozen Italian-style meatballs
1/2 cup rotini pasta (spiral-shaped)
2 cups fresh baby spinach
1/4 cup shredded Parmesan cheese
1. Heat oil in medium saucepan over medium heat until hot. Cook mushrooms and garlic 30 seconds or until fragrant.
2. Add broth and carrots; bring to a boil. Add meatballs and pasta; return to a boil. Cover and reduce heat to medium-low; simmer 10 to 12 minutes or until pasta is tender and meatballs are cooked through. Stir in spinach; sprinkle with cheese.
2 (2-cup) servings
PER SERVING: 440 calories, 19.5 g total fat (6.5 g saturated fat), 28 g protein, 41 g carbohydrate, 55 mg cholesterol, 780 mg sodium, 3.5 g fiber
This soup relies on frozen meatballs for a quick, hearty weeknight dinner. Fresh vegetables, sautéed in a little olive oil, add homemade flavor.
1 tablespoon olive oil
1 cup sliced mushrooms
3 garlic cloves, minced
3 cups lower-sodium beef broth
1/2 cup sliced baby-cut carrots
8 (1-inch) frozen Italian-style meatballs
1/2 cup rotini pasta (spiral-shaped)
2 cups fresh baby spinach
1/4 cup shredded Parmesan cheese
1. Heat oil in medium saucepan over medium heat until hot. Cook mushrooms and garlic 30 seconds or until fragrant.
2. Add broth and carrots; bring to a boil. Add meatballs and pasta; return to a boil. Cover and reduce heat to medium-low; simmer 10 to 12 minutes or until pasta is tender and meatballs are cooked through. Stir in spinach; sprinkle with cheese.
2 (2-cup) servings
PER SERVING: 440 calories, 19.5 g total fat (6.5 g saturated fat), 28 g protein, 41 g carbohydrate, 55 mg cholesterol, 780 mg sodium, 3.5 g fiber
Monday, January 05, 2009
Friday, January 02, 2009
Subscribe to:
Posts (Atom)