Name: Meatball Soup
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

Let the people of God comfort themselves in all cases by this doctrine of the divine decrees; and, amidst whatever befalls them, rest quietly and submissively in the bosom of God, considering that whatever comes or can come to pass, proceeds from the decree of their gracious friend and reconciled Father, who knows what is best for them, and will make all things work together for their good. O what a sweet and pleasant life would ye have under the heaviest pressures of affliction, and what heavenly serenity and tranquility of mind would you enjoy, would you cheerfully acquiesce in the good will and pleasure of God, and embrace every dispensation, how sharp soever it may be, because it is determined and appointed for you by the eternal counsel of His will!

Thomas Boston

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 [email protected] on Jan 28, 1997.

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