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.