Mini Meat­ball Soup with Farro

FamilyFun - - DIG IN -

PREP TIME 25 MIN. COOK TIME 40 MIN. SERVES 10 TO 12 MAKES 3 QUARTS + 2 CUPS

IN­GRE­DI­ENTS

Non­stick cook­ing spray 1½ lbs. ground beef ½ cup bread­crumbs ⅔ cup grated Parme­san 2 eggs, lightly beaten 1 cup lightly packed

spinach, finely chopped 1½ tsp. salt, di­vided ½ tsp. freshly ground

black pep­per 2 Tbs. ex­tra-virgin olive oil 1 small onion, peeled and

chopped (about 1 cup) 2 medium bell pep­pers, cored and chopped (about 2 cups) 8 oz. green beans, trimmed

and cut into 1-inch pieces 2 tsp. Ital­ian sea­son­ing 1 quart re­duced-sodium

beef broth 1 (28 oz.) can crushed

toma­toes 3 cups pre­pared farro

1. Heat oven to 375°F. Coat a bak­ing sheet with non­stick cook­ing spray. In a large mix­ing bowl, com­bine the ground beef, bread­crumbs, Parme­san, eggs, spinach, 1 tsp. salt, and pep­per. Form into ta­ble­spoon­size balls and trans­fer to bak­ing sheet. Bake un­til cooked, about 16 min­utes.

2. In a large pot, warm the olive oil over medium. Add the onion, pep­pers, and green beans, stir, and cook about 5 min­utes. Add the re­main­ing in­gre­di­ents ex­cept farro. Cover and in­crease heat to medi­umhigh. When sim­mer­ing, add the meat­balls and farro. Warm through. Top with Parme­san.

PER SERV­ING 412 CALO­RIES; 22g PRO­TEIN; 21g FAT (7g SAT. FAT); 35g CARBS; 7g FIBER; 6g SUGAR; 647mg SODIUM

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