Ingredients:
- coarse salt to taste
- fresh spinach (you choose the quantity of veggies)
- 1 bay leaf
- 2 tblsp parmesan cheese, grated
- 3 tblsps chopped parsley
Directions:
- Place the chopped vegetables in stock pot with water, chicken stock, V8 juice and salt; add peppercorns and bay leaf. Bring to a boil, covder and simmer over lowered heat for approximately 30 minutes.
- Meanwhile, prepare meatballs by blending ground beef with rest of the meatball ingredients. Roll into small balls and brown in olive oil. Do not need to cook thoroughly as this now go in the stock pot which you cover and simmer over lowered heat for one hour. Serve hot, sprinkled with Parmesan cheese.
- You can, of course, add other vegetables such as potatoes or mushrooms or corn. OR toss in a handful of small pasta pieces.
- I like to add the fresh spinach near the end instead of too early.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 341.23 Kcal (1429 kJ) | ||
| Calories from fat | 138.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.39g | 24% | |
|---|---|---|---|
| Cholesterol | 59.21mg | 20% | |
| Sodium | 220.6mg | 9% | |
| Potassium | 417.55mg | 9% | |
| Total Carbs | 32.98g | 11% | |
| Sugars | 3.63g | 15% | |
| Dietary Fiber | 0.19g | 1% | |
| Protein | 17.5g | 35% | |
| Vitamin C | 18.5mg | 31% | |
| Iron | 2mg | 11% | |
| Calcium | 34mg | 3% | |
| Amount Per 100 g | |||
| Calories | 72.75 Kcal (305 kJ) | ||
| Calories from fat | 29.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.28g | 24% | |
|---|---|---|---|
| Cholesterol | 12.62mg | 20% | |
| Sodium | 47.03mg | 9% | |
| Potassium | 89.02mg | 9% | |
| Total Carbs | 7.03g | 11% | |
| Sugars | 0.77g | 15% | |
| Dietary Fiber | 0.04g | 1% | |
| Protein | 3.73g | 35% | |
| Vitamin C | 3.9mg | 31% | |
| Iron | 0.4mg | 11% | |
| Calcium | 7.3mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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