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Meatball Soup

 

Meatball soup


The flavorful meatballs plus the vegetables and noodles make this dish a complete meal, ensuring its low sodium status, and justifying the bit of extra time it may take to assemble all of the ingredients.

4 servings; 386 mg. sodium per serving

1 Tablespoon healthy oil
1 cup chopped onion
1 cup chopped green bell pepper
2 cups finely sliced cabbage
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon black pepper
1/4 teaspoon lemon pepper with garlic and onion
1/4 teaspoon salt
1 pound lean ground beef
2 cloves garlic, minced
2 Tablespoons Parmesan cheese
2 Tablespoons milk
1/2 teaspoon dried thyme
1/2 teaspoon dried tarragon leaves
1 Tablespoon healthy oil
1 (14.5 oz) can no salt added diced tomatoes
3 cups no salt added beef broth
1 cup dry small elbow macaroni

Prep. Instructions

1. Place onion, green bell pepper and cabbage in a bowl.
2. Combine basil, oregano, black pepper, lemon pepper and salt in a separate bowl.
3. Combine beef with garlic, cheese, milk, thyme and tarragon. Form into 16 meatballs.
4. Have all other ingredients on hand.

Cooking Instruction

1. Heat oil over medium low heat in a medium stockpot. Add onion, green bell pepper and cabbage. Cook gently, stirring often, until onions are soft, about 5 minutes.

2. Add seasonings and tomatoes with juice. Stir to combine. Bring to a soft boil; turn heat down and simmer for 2 minutes.

3. Add broth and meat balls; stir gently until meatballs are mostly submerged in the broth. (They will not be completely covered.) Bring liquid to a boil. Turn heat to simmer; simmer, covered, for 30 minutes.

4. While soup simmers, cook noodles according to package directions, omitting salt. Drain. Do not rinse. Set aside.

3. When soup has simmered for 30 minutes, add cooked noodles. Simmer 10 more minutes, uncovered. Serve.

 

judy@low-salt-recipes.com - Copyright © 2015 Judy Reynolds