yellow pepper if desired. Yield: 2 servings. 1-1/2 cups equals 81 calories, trace fat (trace saturated fat), 0 cholesterol, 252 mg sodium, 17 g carbohydrate, 4 g fiber, 3 g protein. DIABETIC EXCHANGE: 3 vegetable. NUTRITION FACTS :
italian wedding soup After one taste, you’ll find that this soup is absolutely delicious. Lean ground beef and reducedsodium broth help keep it light. For variety, substitute garbanzo beans for the kidney beans. PAULA SULLIVAN BARKER, NEW YORK 1 1 1 1 1/2 1/2 1/8 1/2 1/4 1 3 1 2 4 1 4
egg, lightly beaten tablespoon dry bread crumbs tablespoon dried parsley flakes tablespoon plus 1/4 cup grated Parmesan cheese, divided teaspoon onion powder teaspoon salt, divided teaspoon plus 1/4 teaspoon pepper, divided pound lean ground beef (90% lean) cup uncooked orzo pasta or acini di pepe pasta medium onion, finely chopped celery ribs, chopped tablespoon olive oil garlic cloves, minced cans (14-1/2 ounces each) reduced-sodium chicken broth can (16 ounces) kidney beans, rinsed and drained cups chopped fresh spinach
In a large bowl, combine the egg, bread crumbs, parsley, 1 tablespoon Parmesan cheese, onion powder, 1/4 teaspoon salt and 1/8 teaspoon pepper. Crumble beef over mixture and mix well. Shape mixture into 3/4-in. meatballs. Place in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake at 350° for 8-10 minutes or until juices run clear; drain. Cook pasta according to package directions; drain. In a large saucepan, saute onion and celery in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, beans and spinach. Stir in pasta, meatballs and remaining salt and pepper. Cook until spinach is tender and meatballs are heated through. Garnish with remaining Parmesan