- 25 mins
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Ingredients
- 1 can (14-1/2 ounces) reduced-sodium beef broth
- 12 frozen fully cooked Italian meatballs (1/2 ounce each)
- 3/4 cup fresh baby spinach
- 3/4 cup stewed tomatoes
- 1 can (11 ounces) Mexicorn, drained
- 3/4 cup frozen cheese tortellini (about 20)
- Dash salt and pepper
Preparation
Step 1
In a large saucepan, bring broth to a boil. Add meatballs. Reduce heat; cover and simmer for 5 minutes.
Add the spinach, tomatoes and corn; cover and simmer for 5 minutes. Add the tortellini, salt and pepper; cover and simmer for 3 minutes or until tortellini is tender. Yield: 4 servings.
Nutritional Analysis: 1 cup equals 276 calories, 13 g fat (6 g saturated fat), 39 mg cholesterol, 1,134 mg sodium, 29 g carbohydrate, 4 g fiber, 12 g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat, 1 lean meat, 1 vegetable.