Title: Meatball Soup
Categories: Soups and, Stews
Yield: 7 Servings

1 lb Ground round
3/4 c Soft breadcrumbs
2 tb Skim milk
1/4 ts Caraway seeds
1 Egg white
Vegetable cooking spray
2 1/4 c Water
2 c Sliced fresh mushrooms
1 c Thinly sliced carrot
1/2 c Chopped celery
1/2 c Chopped onion
2 tb Chopped fresh parsley
1/4 ts Caraway seeds
1/8 ts Pepper
2 tb Red wine vinegar
2 Cloves garlic, minced
10 1/2 oz Beef broth, (1 can)
2 c Loosely packed torn fresh
-spinach

Combine first 5 ingredients in a bowl; stir well. Shape into 24
(1-1/2-inch) meatballs; set aside.

Coat a large nonstick skillet with cooking spray; place over medium heat
until hot. Add meatballs; cook 10 minutes or until done, turning
occasionally. Drain and pat dry with paper towels.

Combine water and next 10 ingredients in a large saucepan; bring to a boil.
Cover, reduce heat, and simmer 15 minutes or until vegetables are tender.
Stir in meatballs and spinach, and cook an additional 3 minutes or until
thoroughly heated. Yield: 1-3/4 quarts (serving size: 1 cup).

Per serving: 279 Calories; 13g Fat (43% calories from fat); 18g Protein;
21g Carbohydrate; 45mg Cholesterol; 497mg Sodium

Recipe by: Cooking Light, May/June 1993, page 143

Posted to MC-Recipe Digest V1 #420 by igor@digex.net on Jan 28, 1997.