Tag Archives: Soups

Meatball Soup

This is a very quick soup to make, but it tastes as good as soups that simmer for hours.

Meatball Soup
Meatball Soup

4 servings
223 calories per serving

12 precooked turkey meatballs ( I use Shady Brook Farms Italian flavor ones)
4 c vegetable broth
2 c water
1/2 c ditalini or orzo (or ¾ c FiberGourmet pasta for the same calories!)
1 14.5 oz. can Italian style diced tomatoes, undrained
2 c diced zucchini
Salt and pepper to taste
½ t garlic powder
¼ t crushed red pepper
1/4 c grated Parmesan cheese
Fresh parsley, chopped

Bring broth and water to a boil. Cook pasta 4 minutes (if you are using the FiberGourmet pasta, add 2-3 more minutes here as the pasta tends to take longer to cook). Stir in tomatoes, zucchini, salt, pepper, garlic powder, crushed red pepper and meatballs. Bring back to boil, then reduce heat and keep at a low boil 7 minutes or until pasta is tender. Garnish each bowl with chopped parsley and 1 T cheese.

Corn Chowder

This is a great stand alone lunch with some Cheesy Bread on the side. Or it is a nice side to a lower cal chicken or fish dinner. The hint of cayenne adds a nice unexpected flavor dimension to the chowder.

Corn Chowder
Corn Chowder

6 servings
155 calories per serving

1 c chopped onion
1 leek, cleaned and chopped
5 c frozen corn
28 oz. chicken broth
1 medium red bell pepper, chopped
¼ t cayenne pepper
Salt and pepper to taste
Snipped chives for garnish

Spray a Dutch oven with Pam and heat on medium and cook onion and leek 5 minutes or until tender. If the onions start to get dry or crispy, add up to 3T of hot water to make sure they stay nice and moist. Then add corn and cook 5-6 minutes. Add half the broth and heat to boiling then reduce heat, cover and simmer 20 minutes. Remove from heat and cool slightly. Transfer half the corn mix to a blender and process until smooth. Return to the pan and add the rest of the broth, peppers, black pepper, cayenne pepper, and salt and heat through. Garnish with chives.

Related Posts with Thumbnails