1 can (14-1/2 oz) reduced sodium beef broth
12 frozen Italian meatballs
3/4 cup fresh baby spinach
3/4 cup stewed tomatoes
1 can (11 oz) Mexi-corn, drained
3/4 cup frozen cheese tortellini (about 20)
dash salt and pepper
In a large pan, bring broth to a boil. Add meatballs. Reduce heat; cover and simmer 5 minutes. Add the spinach, tomatoes and corn; cover and simmer for 5 minutes. Add the tortellini, salt and pepper; cover and simmer for 3 minutes or until the tortellini is tender.
Yield: 4 servings (1 cup each)
Nutrition: 276 calories, 13 gr. fat, 39 mg cholesterol, 1,134 mg sodium, 29 g carbohydrates, 4 g fiber, 12 g protein.
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