NUTRITION

SERVINGS

INGREDIENTS

4 oz Lean Ground Beef

1 large Egg White

1 medium Carrot

1 stalk Celery

1/2 medium Zucchini

1/2 cup Diced Tomatoes (No Salt Added)

1 cup Low-Sodium Beef Broth

1/4 cup Cannellini Beans

1/4 small Onion

1 clove Garlic

1/2 cup Fresh Spinach

Salt and Pepper to taste

1 tsp Dried Italian Herbs

PREPARATION

• 1

  Preheat a skillet over medium heat. In a bowl, combine lean ground beef and egg white along with a pinch of salt, pepper, and dried Italian herbs. Mix until just combined and form small meatballs (about 8-10, depending on size).

• 2

  Heat the skillet and lightly brown the meatballs on all sides. They do not need to be fully cooked through as they will finish cooking in the soup.

• 3

  Chop the carrot, celery, zucchini, and onion into small pieces. Mince the garlic.

• 4

  In a large saucepan, add the low-sodium beef broth and diced tomatoes. Bring to a gentle simmer over medium heat.

• 5

  Add the chopped vegetables, garlic, and browned meatballs to the simmering broth. Allow the soup to cook for about 10-12 minutes until the vegetables are tender and the meatballs are fully cooked.

• 6

  Stir in the cannellini beans and fresh spinach during the last few minutes of cooking. Taste and adjust seasonings with salt and pepper as needed.

• 7

  Serve hot and enjoy your hearty, nutritious bowl of soup.