3 cans (14 ounces each) fat-free low-sodium chicken broth
1 package (12 ounces) prepared and cooked turkey meatballs
2 ounces (about 1/4 cup) Acini Di Pepe pasta or pastina
1/2 teaspoon garlic powder
1 teaspoon extra-virgin olive oil
1 1/2 teaspoons oregano
1/4 teaspoon black pepper
1/4 pound fresh spinach (about 6 cups), washed and drained
4 dashes hot sauce (to taste)
In a large saucepan, bring broth to a boil over medium-high heat. Add meatballs, pasta, garlic powder, olive oil, oregano, and black pepper and bring to a boil. While waiting for the boil, finely chop the spinach, reducing volume to about 2 cups when chopped. Add spinach and hot sauce to saucepan, and lower heat immediately; stir to combine. Simmer about 8–10 minutes, stirring occasionally.
Yield: 4 servings
Serving size: 1 1/2 cups
Nutrition Facts
Per Serving:
Calories: 177
Carbohydrate: 10 g
Protein: 14 g
Fat: 9 g
Saturated fat: 3 g
Cholesterol: 32 mg
Sodium: 540 mg
Fiber: 1 g
Exchanges per serving: 2 lean meat, 1 starch, 1 fat
Carbohydrate choices: 1
