Rating: 4 stars
6 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 1
  • 4 star values: 2
  • 5 star values: 2
Recipe by Cooking Light November 1995

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HOWARD L. PUCKETT

Recipe Summary

Yield:
13 servings (serving size: 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook the ground round in a large Dutch oven over medium heat until browned, stirring to crumble. Drain the meat in a colander, and set meat aside. Wipe the drippings from pan with a paper towel.

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  • Return meat to pan. Add water and the next 10 ingredients (water through broth), and bring to a boil. Reduce heat, and simmer, uncovered, 2 hours, stirring occasionally.

  • Break pasta in half; stir into soup, and cook an additional 5 minutes or until the pasta is done.

Nutrition Facts

163 calories; calories from fat 10%; fat 1.9g; saturated fat 0.6g; mono fat 0.6g; poly fat 0.4g; protein 14.7g; carbohydrates 22.8g; fiber 3.3g; cholesterol 19mg; iron 3.4mg; sodium 625mg; calcium 59mg.
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