Mini Meatball Soup with Farro
PREP TIME 25 MIN. COOK TIME 40 MIN. SERVES 10 TO 12 MAKES 3 QUARTS + 2 CUPS
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