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Spaghetti Sauce And Meatball Soup
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Meatballs:
1/2 lb. ground beef
1/2 c. soft breadcrumbs
Egg substitute equal to 1 egg
1 tbsp. onion, minced
1 clove garlic, minced
1/2 tsp. salt
Dash pepper
1 tbsp. oil
Soup:
3 cans (14 1/2 oz. each) chicken broth
1 can (28 oz.) diced tomatoes
1 1/2 c. sliced carrots
1 can (16 oz.) kidney beans, rinsed and drained
1 jar (14 oz.) spaghetti sauce
2 cans (4 1/2 oz.) sliced mushrooms, drained
1 c. frozen peas
1 c. uncooked macaroni, cooked
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In a large bowl combine ground beef, breadcrumbs, egg, onion, garlic, salt and pepper; form into 30 meatballs. In a large skillet brown the meatballs in oil. Cover and simmer for 10 minutes. Drain excess fat and blot any excess grease off the meatballs with paper toweling. Set meatballs aside. Combine the remaining ingredients except the macaroni in a large pot. Bring to a boil, cover and simmer for 5 minutes. Add macaroni and meatballs; heat through. Makes about 10 servings. |
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