Meatball Spinach Soup

By Tonya_Speed

NUTRITION per serving: 242 Calories; 5g Fat; 14g Protein; 18g Carbohydrate; 3g Dietary Fiber; 46mg Cholesterol; 228mg Sodium. Exchanges: 1/2 Grain (Starch); 1 Lean Meat; 1 1/2 Vegetable; 1 Fat. Points: 5

Ingredients

• 1/2 pound 95% lean ground beef
• 3/4 cup chopped onion, divided
• 3 cloves garlic, pressed, divided
• 2 teaspoons dried oregano, divided
• 20 saltine crackers, finely crushed
• 1 egg, beaten
• 1 tablespoon vegetable oil
• 2 (14.5-oz.) cans low sodium beef broth
• 1 (14.5 oz.) can stewed tomatoes, undrained
• 1 (10-oz.) package frozen chopped spinach, thawed and well drained

Details

Servings 6
Adapted from savingdinner.com

Preparation

Step 1

In a large bowl, combine meat, 1/4 cup of chopped onion, 1 clove of pressed garlic and 1/2 teaspoon of oregano; add cracker crumbs and egg; blend well and shape into 1-inch balls. Heat the oil in a large saucepan with a tight-fitting lid over medium-high heat; add remaining onion and garlic; cook and stir for 3 to 5 minutes or until onion is tender. Add broth, tomatoes, spinach, remaining oregano and meatballs; bring to a boil then reduce heat, cover and simmer for 20 to 25 minutes or until meatballs are cooked through.

SERVING SUGGESTION: A relish tray of cherry tomatoes, baby carrots, celery sticks and whole black olives; add some whole grain rolls and butter.
VEGETARIAN: Use TVP crumbles and use vegetable broth.
KOSHER: No changes necessary.
GLUTEN FREE: Use gluten free crackers OR breadcrumbs. Make sure broth and tomatoes are gluten free as well.