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A delicious and healthy meal for those cold nights!
For the Meatballs:
1 1/2 lbs 93% lean ground beef
1/4 cup plain bread crumbs
1/3 cup grated Romano cheese
1/2 tsp pepper
1 tsp oregano
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 cup fresh parsley
1/4 cup dry white wine
For the Soup:
1 onion, finely diced
2 tbsp Smart Balance Omega Oil
1/2 tsp salt
1/2 cup dry white wine
3- 32 oz cans fat free reduced sodium chicken broth
4 quarts water
1 inch cheese rind (such as Parmigiano Reggiano)
2 cups fresh baby spinach
6 oz pastina, or other small pasta
Juice of a lemon
Preheat the oven to 350 degrees. In a large bowl, combine the meatball ingredients and mix well.
Form the meat mixture into a ½ inch size meatballs and place on a sheet pan. Cook in the oven for 12 minutes. Set aside.
Meanwhile, in a large soup pan, add the onion, oil and salt. Cook over medium heat for about 10 minutes until the onions have softened. Add the wine and reduce for 2 minutes.
Add the chicken broth, water, and cheese rind and cook at a slow boil for about an hour.
Add in the meatballs, spinach, pastina and lemon juice. Serve when the pastina is cooked through.
Makes approx. 30 cups. (1 cup per serving)
[Smart Balance addition] – Smart Balance estimates the following nutritional content for this user-created recipe:
Calories 76 kcal
Fat 2 g
Saturated Fat 1 g
Poly Fat 0 g
Mono Fat 1 g
Trans Fatty Acid 0 g
Cholesterol 13 mg
Sodium 220 mg
Carbohydrates 6 g
Dietary Fiber 1 g
Protein 7 g