Meatball-Mushroom-Parmesan Soup

This soup relies on frozen meatballs for a quick, hearty weeknight dinner. Fresh vegetables, sautéed in a little olive oil, add homemade flavor.

1 tablespoon olive oil
1 cup sliced mushrooms
3 garlic cloves, minced
3 cups lower-sodium beef broth
1/2 cup sliced baby-cut carrots
8 (1-inch) frozen Italian-style meatballs
1/2 cup rotini pasta (spiral-shaped)
2 cups fresh baby spinach
1/4 cup shredded Parmesan cheese

1. Heat oil in medium saucepan over medium heat until hot. Cook mushrooms and garlic 30 seconds or until fragrant.

2. Add broth and carrots; bring to a boil. Add meatballs and pasta; return to a boil. Cover and reduce heat to medium-low; simmer 10 to 12 minutes or until pasta is tender and meatballs are cooked through. Stir in spinach; sprinkle with cheese.


2 (2-cup) servings

PER SERVING: 440 calories, 19.5 g total fat (6.5 g saturated fat), 28 g protein, 41 g carbohydrate, 55 mg cholesterol, 780 mg sodium, 3.5 g fiber