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Pasta Meatball Soup

Active Time: 20 minutes • Total Time: 40 minutes • Serves: 4


1/2 (26-ounce) bag Schnucks frozen Italian style or beef meatballs (about 28 meatballs)
1 tablespoon Schnucks extra virgin olive oil
1 large celery rib, minced (about 3/4 cup)
1 small onion (about 6 ounces), chopped (1 cup)
2 tablespoons minced fresh garlic (about 6 cloves)
1 carton (32 ounces) less-sodium chicken or beef broth (4 cups)
1 can (14.5 ounces) Schnucks diced tomatoes with olive oil, garlic & spices
1-1/2 teaspoons Italian seasoning
1/2 teaspoon freshly ground black pepper
1/3 cup uncooked orzo pasta

1. Preheat oven to 400°F. Arrange frozen meatballs without touching in rimmed baking pan. Bake 10 minutes. Meanwhile, in 4- to 6-quart saucepan, heat oil over medium-high heat. Add celery, onion and garlic and cook, covered, 6 to 8 minutes or until celery is tender, stirring occasionally.

2. Stir in broth, undrained tomatoes, Italian seasoning and pepper; cover and heat to boiling. Add meatballs and orzo and cook 9 to 10 minutes or until orzo is tender. Makes about 8 cups.


Each serving: about 340 calories, 48 g total fat (5 g saturated), 27 mg cholesterol, 1503 mg sodium, 29 g carbohydrate, 4 g fi ber, 6 g sugars, 20 g protein