Rigatoni Meatball Soup
4 green, 4 blue, and 4 purple points per serving.
Makes: 8 servings
Calories: 238
Ingredients
Ingredients for the Meatballs (You will only be using 1/2 of the meatballs for this recipe. Use the rest of the meatballs for the Sweet and Sour Meatball Stir Fry, or divide the meatball ingredients in half) :
- 1 pound 95% lean ground beef
- 1 pound 99% lean ground turkey
- 1/4 cup fat-free milk
- 1 egg
- 1/4 cup breadcrumbs
- 1 teaspoon onion powder
- 1 teaspoon dried parsley
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Ingredients for the soup:
- 1 tablespoon extra virgin olive oil
- 1 small onion, chopped
- 1 celery stalk, chopped
- 3 garlic cloves, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon dried basil
- 1/2 teaspoon salt
- 1 (28 ounce) can crushed tomatoes
- 4 cups fat-free beef broth
- 4 ounces (approximately 1-1/2 cups) uncooked rigatoni
- 2 cups fresh baby spinach
- 1/4 cup shredded fresh Parmesan cheese
Instructions
Instructions for the meatballs...(If you have already made the meatballs from the Sweet and Sour Meatball Stir Fry, you can skip this part.)
- Preheat oven to 350°F.
- Combine the ingredients for the meatballs.
- Scoop and shape 64-66 meatballs that are about 1 tablespoonful each. Place meatballs on a baking sheet. Bake for 15 minutes, or until no longer pink in the middle. (You will only use 1/2 of the meatballs for this recipe. Once they are cooled, refrigerate 1/2 of the meatballs to be used in the Sweet and Sour Meatball Stir Fry recipe.)
Start here if you have already made the meatballs...
- Set a large stockpot over medium heat and heat oil. Add onion and celery; cook 2-3 minutes. Add garlic; cook 30-60 seconds. Mix Italian seasoning, basil, and salt in with the vegetables; cook 30 more seconds.
- Add remaining ingredients, except for the spinach and Parmesan cheese; cook 30 minutes. Add in the meatballs whenever they are done cooking.
- Add spinach and cook for 2 minutes, or until spinach is wilted.
- Sprinkle with the Parmesan cheese.