Meatball and Rotini Soup

This recipe is from page 49 of the March 2012 issue of Clean Eating magazine. It is wonderful and pretty easy to put together.

 

 

 

 

 

 

 

 

 

 

Meatball and Rotini Soup

4 ounces whole wheat rotini
8 ounce extra-lean ground beef
2 large egg whites
1/3 cup quick cooking oats
1/4 cup finely chopped italian parsley
1/4 teaspoon dried fennel seeds
1/4 teaspoon red pepper flakes
1 teaspoon olive oil
3 cups low-sodium chicken broth
2 ounces jarred roasted red peppers (packed in water), drained and diced
1 tablespoon chopped fresh oregano
1/4 teaspoon sea salt
2 teaspoon olive oil
1 ounce part-skim mozzarella, shredded (I used a little extra)

Cook pasta according to package directions. Drain

In a large bowl, combine beef, egg whites, oats, parsley, fennel and red pepper flakes. Mix well and shape into 24 1-inch balls.

In a large nonstick skillet, heat olive oil on medium-heat. Working in batches, add meatballs and cook, turning frequently, for 7 to 8 minutes, until cooked through.

Spoon pasta and meatballs into soup bowls, dividing evenly. To pasta pot, add broth, red peppers, oregano, and salt; bring to a boil and immediately remove from heat. Spoon into bowls and top with olive oil and mozzarella, dividing evenly.

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