Title: Quick Italian Meatball Soup
Categories: Soup
Yield: 6 Servings

MEATBALLS
1	lb	Ground turkey or lean ground
		Beef
1/2	c	Toasted wheat germ (plain,
		Unflavored)
1		Egg white
1/4	c	Water
1 1/2	ts	Dried Italian seasoning
1/2	ts	Salt, optional
1/4	ts	Freshly ground pepper
SOUP
2	cn	Low sodium chicken broth
		13 3/4 to 14 oz each
1		14 1/2 oz can Italian style
		Diced tomatoes
1/2	c	Small soup pasta, such as
		Tiny bow ties, ditalini or
		Shells, uncooked (2 oz)
5	oz	Fresh spinach leaves,
		Coursely chopped (3 1/2 cups
		Packed)
1/4	c	Shredded Parmesan cheese
PREPARATION

Heat oven to 425 degrees. Combine first seven ingredients. Mix lightly but thoroughly. Shape into 1 1/4 inch meatballs. Place in a shallow baking pan sprayed with nonstick cooking spray. Bake 10 minutes

Meanwhile, in a large saucepan, combine broth and tomatoes. Cover. Bring to a boil. Stir in pasta. Cover and simmer 5 minutes. Add meatballs. Simmer, uncovered, five minutes longer or until pasta is tender. Stir in spinach. Remove from heat. Let stand two to three minutes. Serve sprinkled with Parmesan cheese.

Nutritional Information: One serving contains 200 calories. 4 grams fat, 16 grams carbohydrates, 27 grams protein, 40 milligrams cholesterol and 890 milligrams sodium.

Source: Omaha World-Herald, February 26, 1997 MM format by Leonard Smith

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