Ground Beef-Mushroom Meatball Soup
Pesto-Parmesan Crispbread
Ingredients
- 1½ lb ground beef
- 1 (8-oz) pkg sliced mushrooms, finely chopped
- 1 Tbsp Italian seasoning
- 1 large egg, lightly beaten
- 3 carrots, sliced
- ½ onion, chopped
- 6 cloves garlic, minced
- 2 Tbsp olive oil
- 1 (28-oz) can whole peeled tomatoes, crushed
- 1 (32-oz) carton low-sodium chicken broth
- 1 (5-oz) pkg baby spinach
- ¼ cup chopped fresh parsley
Instructions
- Combine beef, mushrooms, Italian seasoning, and egg; shape mixture into 1-inch meatballs.
- Sauté carrots, onion, and garlic in hot oil in a Dutch oven over medium-high heat 4 minutes.
- Add meatballs, and cook 4 minutes or until browned and no longer pink in centers, stirring often.
- Stir in tomatoes, broth, spinach, and parsley; bring to a simmer. Reduce heat to medium; cover and cook 15 minutes. Serve immediately.
Side Dish Ingredients
- ½ cup pesto
- 6 slices multigrain crispbread
- 6 Tbsp freshly grated Parmesan cheese
Side Dish Instructions
- Spread pesto on crispbread slices; sprinkle with cheese.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
331
|
145
|
476
|
| Fat (g) | 19 | 10 | 29 |
| Sat. Fat (g) | 6 | 3 | 9 |
| Protein (g) | 26 | 6 | 32 |
| Carb (g) | 13 | 10 | 23 |
| Fiber (g) | 3 | 3 | 6 |
| Sodium (mg) | 364 | 386 | 750 |
| T. Sugs (g) | 6 | 0 | 6 |
| A. Sugs (g) | 0 | 0 | 0 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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