A simple and copious soup of Italian meat
It's a perfect hot kindness bowl for meal preparation.
Attain a plate ofspaghetti and meatballs in Italy and you will probably leave your lowered server, scratching his head for an answer. It's because one ofAmerica's favorite Italian dishes are a purely American invention, the one who generally loads on our typical principles of excess. In Italy, polpettin is more likely to be appreciated in a lighter way, either by themselves or in aSoupe like the one below. The pasta are always there (although the broth houses a handful of stellar vegetables and serves to keep the meatballs of wet and luscious meat. Although it is light in calories, it is always a bowl of powerful goodness. served with a slight dressedsaladThis makes an incredible dinner for a week. Also perfect formeal planning As it will remain very frozen in the fridge. Double the recipe and you will be ready for the week!
Nutrition:333 calories, 14 g of grease (5 g saturated), 690 mg of sodium
Serves 4
You will need
1 lb floorbeef
2 Average eggs or 1 extra-large egg
1/4 cup bread breadfall
1/2 cup of finely grated parmesan cheese
Black and ground pepper with taste to taste
1/2 tablespoon of olive oil
1 onion, chopped
2 carrots, peeled and chopped
2 celery hairstyles, chopped
8 cups of low sodium chicken broth
1 head squad, chopped in cut pieces
3/4 cup small pasta, like orzo, pastine or spaghetti broken in 1/2 inch pieces
How to do it
- Combine beef with eggs, bread crumbs, cheese and pinch of good salt and pepper in a mixing bowl.
- Be careful not to overload the mixture, the shape slightly in meatballs about 3/4 inches in diameter, a little smaller than a golf ball.
- Heat the olive oil in a large pot on a high average heat.
- Add the onion, carrots and celery and jumped until the vegetables are softened, about 5 minutes.
- Add stock and signs and bring the soup to a simmer.
- Turn heat down and add meatballs and pasta.
- Simmer for 8 to 10 minutes, until the meatballs are cooked and the pasta are al dente.
- Taste and adjust the seasoning with salt and pepper.
- Serve the soup with extra cheese on top.
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