Rating: 5 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1
Recipe by Cooking Light September 1997

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Recipe Summary

Yield:
4 servings (serving size: 2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook ground round in a large Dutch oven over medium heat until the meat is browned, stirring to crumble. Drain well, and return meat to pan. Stir in water, stewed tomatoes, and soup mix, and bring to a boil. Reduce heat, and sim-mer, uncovered, 10 minutes, stirring occasionally. Stir in ditalini and chopped spinach, and simmer for 7 minutes or until the pasta is tender.

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Nutrition Facts

281 calories; calories from fat 12%; fat 3.7g; saturated fat 0.9g; mono fat 1g; poly fat 0.3g; protein 22g; carbohydrates 40.4g; fiber 5.6g; cholesterol 32mg; iron 4.9mg; sodium 851mg; calcium 129mg.
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