Spaghetti and Meatball Soup (Low-Er Carb) |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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YUMMY! Add about 3 digesible carbs per serving for the Dreamfield's Spaghetti. Even the little ones in our house love this stuff. I have to say I have cheated a little and used frozen meatballs - mine had 1 gram of carbs for 6 meatballs. Ingredients:
1 tablespoon extra virgin olive oil |
1/2 teaspoon garlic powder |
1/2 teaspoon dried oregano |
1/2 teaspoon dried basil |
1/2 teaspoon dried parsley |
1/2 teaspoon paprika |
2 (1 g) packets splenda sugar substitute |
1 (15 ounce) can tomato sauce |
1 (28 ounce) can crushed tomatoes |
4 cups chicken broth |
1 cup dreamfield's spaghetti, broken into small pieces |
1 lb ground beef |
1 tablespoon worcestershire sauce |
1 egg, lightly beaten |
1/2 cup grated parmesan cheese (the kind in the green can) |
1 teaspoon salt |
1/2 teaspoon pepper |
Directions:
1. Stir all ingredients EXCEPT the Spaghetti in a saucepan Cover pot and bring to a boil.
2. Meanwhile, place the beef in a bowl and add the Worcestershire sauce, egg, cheese, salt and pepper. After thoroughly combining everything with your hands, roll the mixture into balls the size of a walnut (easy bite sized meatballs) and drop into the soup pot.
3. Return soup to a boil, reduce heat and simmer covered for 30 minutes.
4. Add pasta and remove from heat; let stand covered until the pasta is tender but firm, about 10 - 15 minutes.
5. Stir well and serve with parmesan cheese as garnish if desired.
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