| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains, Eggs, Vegetables, Meats |
|
Soups and, Stews |
7 |
Servings |
INGREDIENTS
| 1 |
lb |
Ground round |
| 3/4 |
c |
Soft breadcrumbs |
| 2 |
tb |
Skim milk |
| 1/4 |
ts |
Caraway seeds |
| 1 |
|
Egg white |
|
|
Vegetable cooking spray |
| 2 1/4 |
c |
Water |
| 2 |
c |
Sliced fresh mushrooms |
| 1 |
c |
Thinly sliced carrot |
| 1/2 |
c |
Chopped celery |
| 1/2 |
c |
Chopped onion |
| 2 |
tb |
Chopped fresh parsley |
| 1/4 |
ts |
Caraway seeds |
| 1/8 |
ts |
Pepper |
| 2 |
tb |
Red wine vinegar |
| 2 |
|
Cloves garlic, minced |
| 10 1/2 |
oz |
Beef broth, (1 can) |
| 2 |
c |
Loosely packed torn fresh spinach |
INSTRUCTIONS
Combine first 5 ingredients in a bowl; stir well. Shape into 24
(1-1/2-inch) meatballs; set aside.
Coat a large nonstick skillet with cooking spray; place over medium heat
until hot. Add meatballs; cook 10 minutes or until done, turning
occasionally. Drain and pat dry with paper towels.
Combine water and next 10 ingredients in a large saucepan; bring to a boil.
Cover, reduce heat, and simmer 15 minutes or until vegetables are tender.
Stir in meatballs and spinach, and cook an additional 3 minutes or until
thoroughly heated. Yield: 1-3/4 quarts (serving size: 1 cup).
Per serving: 279 Calories; 13g Fat (43% calories from fat); 18g Protein;
21g Carbohydrate; 45mg Cholesterol; 497mg Sodium
Recipe by: Cooking Light, May/June 1993, page 143
Posted to MC-Recipe Digest V1 #420 by igor@digex.net on Jan 28, 1997.
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