‘STUFFED PEPPER’ MEATBALL SOUP WITH FRESH HERBS

Prep: 30 minutes Cook: 1 hour

Makes: 6 to 8 servings

MEATBALLS

1 pound lean ground beef

½ pound uncooked mild Italian sausage, removed from casing

1 large egg

¼ cup dry breadcrumbs

3 tablespoons chopped fresh parsley

½ teaspoon salt

¼ teaspoon freshly ground black pepper

SOUP

1 medium onion, chopped

1 medium red bell pepper, cored, seeded, chopped ½ large green bell pepper, cored, seeded, chopped 1 carrot, peeled, diced

4 cloves garlic, minced

1 quart (32 ounces) chicken broth

1 can (28 ounces) crushed tomatoes

1 teaspoon Italian seasoning

½ teaspoon salt

1 to 1 ½ cups cooked rice

1 can (14 ounces) white beans, drained Chopped fresh basil, parsley and chives

For meatballs, put meats, egg, crumbs, parsley, salt and pepper into a large bowl. Gently mix everything together with your hands. Shape into small meatballs, each about 1 to 1 ½ inches in diameter. Heat a large Dutch oven or saucepan over medium heat. Working in batches, add meatballs in a single uncrowded layer. Cook, turning occasionally, until browned on all sides, about 10 minutes. Remove with tongs to a plate. Repeat to cook all the meatballs.

For soup, without washing the pan, add the onion to the meatball drippings in the pot. Cook and stir to scrape up browned bits, about 3 minutes. Stir in bell peppers and carrot; cook and stir, about 5 minutes. Stir in garlic; cook 2 minutes. Stir in broth, tomatoes, seasoning and salt. Simmer, partly covered, stirring occasionally, 30 minutes.

Stir meatballs, rice and beans into the soup. Simmer until everything is heated through, about 10 minutes. Taste for salt. Serve garnished generously with fresh herbs.

Nutrition information per serving: 285 calories, 8 g fat, 3 g saturated fat, 69 mg cholesterol, 31 g carbohydrates, 7 g sugar, 22 g protein, 869 mg sodium, 5 g fiber