Meatball Tortellini Soup

Name: Meatball Tortellini Soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings.
Cuisine: Europe, Italian
Ingredients: 1 can (14-1/2 ounces) reduced-sodium beef broth; 12 frozen fully cooked Italian meatballs (1/2 ounce each); 3/4 cup fresh baby spinach; 3/4 cup stewed tomatoes; 1 can (11 ounces) Mexicorn, drained; 3/4 cup frozen cheese tortellini (about 20); Dash salt and pepper

TOTAL TIME: Prep/Total Time: 25 min. YIELD: 4 servings.

“After our son left home, I had to learn to pare down recipes for just my husband and me,” notes Sherry Little of Sherwood, Arkansas. “So I created this hearty soup with fast-cooking frozen meatballs.”

Ingredients

1 can (14-1/2 ounces) reduced-sodium beef broth
12 frozen fully cooked Italian meatballs (1/2 ounce each)
3/4 cup fresh baby spinach
3/4 cup stewed tomatoes
1 can (11 ounces) Mexicorn, drained
3/4 cup frozen cheese tortellini (about 20)
Dash salt and pepper

Directions

1. In a large saucepan, bring broth to a boil. Add meatballs. Reduce heat; cover and simmer for 5 minutes.
2. Add the spinach, tomatoes and corn; cover and simmer for 5 minutes. Add the tortellini, salt and pepper; cover and simmer for 3 minutes or until tortellini is tender.

Nutrition Facts

1 cup: 278 calories, 13g fat (6g saturated fat), 40mg cholesterol, 1138mg sodium, 29g carbohydrate (7g sugars, 4g fiber), 12g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat, 1 lean meat, 1 vegetable.

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