Meatball and vegetable soup with pasta is colorful and easy to prepare. Serve it with a red-tip lettuce salad and cornbread (from a mix) on the side. Pineapple chunks make a good dessert.
Shopping list: 50 percent lower-sodium beef broth, canned cannellini beans, canned diced tomatoes with basil, garlic and oregano, packaged frozen cooked meatballs, frozen mixed vegetables, small pasta (such as elbow macaroni or small shells), fresh parsley, red-tip lettuce, cornbread mix, pineapple chunks.
MEATBALL AND VEGETABLE
SOUP WITH PASTA
Makes 8 servings
Preparation time: 10 minutes
Cooking time: about 10 minutes, plus pasta
3 (14-ounce) cans 50 percent lower-sodium beef broth
1 (15-ounce) can cannellini beans, rinsed
1 (14.5-ounce) can diced tomatoes with basil, garlic and oregano, undrained
1 (12- to 16-ounce) package frozen cooked meatballs, thawed
1 (10-ounce) package frozen mixed vegetables
1 cup small pasta (such as elbow macaroni or small shells)
Snipped fresh parsley for garnish
In a Dutch oven combine broth, beans, tomatoes and juice, meatballs and vegetables. Bring to boil; stir in pasta. Return to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until pasta is tender. Ladle into bowls; garnish with parley. (Adapted from “Better Homes and Gardens: The Ultimate Soups & Stews Book,” Jan Miller, editor; Houghton Mifflin Harcourt, 2013.)
Per serving: 266 calories, 13 grams protein, 11 grams fat (36 percent calories from fat), 4.6 grams saturated fat, 29 grams carbohydrate, 20 milligrams cholesterol, 935 milligrams sodium, 5 grams fiber.