Quick Italian Meatball Soup recipe

6 servings

MEATBALLS

1 pound ground turkey breast or lean ground beef

1/2 cup Kretschmer® original toasted wheat germ

1 egg white

1/4 cup water

1 1/2 teaspoons dried Italian seasoning blend

1/2 teaspoon salt (optional)

1/4 teaspoon freshly ground pepper

SOUP

2 (14.5 ounce) cans lower-sodium chicken broth

1 (14.5 ounce) can Italian-style diced tomatoes

1/2 cup small soup pasta, such as tiny bowties, ditalini or shells, uncooked

5 ounces fresh spinach leaves, coarsely chopped

1/4 cup shredded Parmesan cheese

Heat oven to 425 degrees F.

Combine all meatball ingredients; mix lightly but thoroughly.

Shape into 1-1/4-inch meatballs.

Place in shallow baking pan sprayed with no-stick cooking spray.

Bake 10 minutes.

Meanwhile, in large saucepan, combine broth and tomatoes.

Cover; bring to a boil.

Stir in pasta.

Cover and simmer 5 minutes.

Add meatballs.

Simmer, uncovered, 5 minutes longer or until pasta is tender.

Stir in spinach.

Remove from heat.

Let stand 2 to 3 minutes.

Serve in bowls sprinkled with Parmesan cheese.