Zesty Meatball Noodle Soup
With cheese-filled meatballs and fill-you-up fettuccine, this soup is a whole meal in one bowl. And it's ready in just 30 minutes.
Ingredients
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2 14-ounce cans chicken broth
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1 10-ounce can diced tomatoes with green chilies*
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1-1/2 teaspoons minced garlic, divided
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1 teaspoon ground cumin
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1/2 pound lean ground beef
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1 cup shredded Monterey Jack cheese, divided
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1/8 teaspoon salt
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1/8 teaspoon freshly ground pepper
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4-1/2 ounces fresh fettuccine, cut into 2-inch lengths
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1 large zucchini, diced
Directions
1.
Combine broth, tomatoes, 1 teaspoon of the garlic and the cumin in a pot. Cover and bring to a boil; simmer 5 minutes.
2.
Combine remaining garlic, the beef, 1/2 cup of the cheese, the salt and pepper in a bowl with hands. Shape into 3/4-inch meatballs.
3.
Add meatballs to broth. Cover and simmer 4 minutes. Add fettuccine and zucchini; bring to a boil. Simmer 2 minutes more, until fettuccine and zucchini are tender. Serve with remaining 1/2 cup cheese. Makes 4 servings.
Nutrition information
Calories 400, Total Fat 22.5 g, Saturated Fat 10.5 g, Cholesterol 96 mg, Sodium 1362 mg, Carbohydrate 23 g, Fiber 2 g, Protein 23 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%.
Percent Daily Values are based on a 2,000 calorie diet
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