Meatball-Mushroom- Parmesan Soup - 41g Carbs, 3.5g Fiber

{Be sure to use a pasta that works for you such as Dreamfields
or a whole grain pasta. }

Blustery snow, gray skies, icy sidewalks—it' s time to get tough. Fight
the winter chills with a proven antidote: a steaming bowl of soup. This
one's no weakling. It's chockfull of a hearty mix of Italian meatballs,
rotini pasta, spinach, mushrooms and carrots. Show winter you mean
business.
This soup relies on frozen meatballs for a quick, hearty weeknight
dinner. Fresh vegetables, sauteed in a little olive oil, add homemade
flavor.

1 Tbsp 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.

Servings: 2
Serving Size: 2 cups
Nutrition per Serving:
440 Calories, 19.5g Total Fat, 6.5g Saturated Fat, 28g protein,
55mg Cholesterol, 780mg Sodium, 41g Carbs, 3.5g Fiber


From: Cooking Club Recipe of the Week

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