Italian-Style Meatball Soup
Mixed Greens and Parsley Salad
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Ingredients
- ¾ cup chopped onion
- ½ cup chopped carrot
- 1½ Tbsp olive oil
- ½ fennel bulb, diced
- ¼ tsp crushed red pepper
- 2 cups low-sodium chicken broth
- 1 (12-oz) pkg fully cooked Italian style chicken meatballs
- 1 cup marinara sauce
Instructions
- Sauté onion and carrot in hot oil in a large Dutch oven over medium-high heat 6 minutes. Stir in fennel and pepper; sauté 2 minutes.
- Stir in broth; bring to a boil. Reduce heat to medium, and simmer 10 minutes. Stir in meatballs and sauce, and cook 20 minutes or until thoroughly heated.
Side Dish Ingredients
- 1½ Tbsp olive oil
- 1 Tbsp red wine vinegar
- ⅛ tsp pepper
- 1 (6-oz) pkg butter lettuce salad
- ½ cup grape tomatoes, halved
- 3 Tbsp chopped fresh parsley
Side Dish Instructions
- Whisk together oil, vinegar, and pepper in a large bowl. Add greens, tomatoes, and parsley; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
426
|
77
|
503
|
| Fat (g) | 28 | 7 | 35 |
| Sat. Fat (g) | 7 | 1 | 8 |
| Protein (g) | 25 | 2 | 27 |
| Carb (g) | 20 | 5 | 25 |
| Fiber (g) | 5 | 2 | 7 |
| Sodium (mg) | 1272 | 54 | 1326 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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