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Recipe by Oxmoor House January 2006

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Credit: Oxmoor House

Recipe Summary

prep:
25 mins
cook:
30 mins
total:
55 mins
Yield:
8 servings (serving size: about 1 1/3 cups soup and 1 1/2 teaspoons Parmesan cheese)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Grate 2 tablespoons onion; place in a large bowl. Chop remaining onion to measure 2 cups; set aside. Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1/3 cup. Add the breadcrumbs, meat, 1/4 teaspoon pepper, and egg white to grated onion in bowl; mix with hands until well blended. Shape mixture into 42 (1-inch) meatballs; set aside.

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  • Heat oil in a large Dutch oven over medium heat. Add 2 cups chopped onion and carrot; sauté 5 minutes or until vegetables are tender. Add water, consommé, and tomatoes; bring to a boil. Reduce heat to medium. Carefully add meatballs to soup; simmer 20 minutes or until meatballs are no longer pink. Stir in remaining 1/4 teaspoon pepper and spinach. Ladle soup into bowls, and sprinkle with Parmesan cheese.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

169 calories; fat 4.6g; saturated fat 1.6g; protein 19.5g; carbohydrates 13.7g; cholesterol 32mg; iron 3mg; sodium 994mg; calories from fat 24%; fiber 2.1g; calcium 97mg.
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