- meatball mixture. Bring to a boil. Reduce heat; cover and simmer for
- 25-30 minutes or until vegetables are tender. Stir in peas and
- parsley; heat through. Yield: 10 servings (2-1/2 quarts).
Nutritional Facts: 1 serving (1 cup) equals 265 calories, 10 g fat (4 g saturated fat), 110 mg cholesterol, 505 mg sodium, 25 g carbohydrate, 3 g fiber, 18 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.