Homemade Albondigas Soup February 02 2015

Homemade Albondigas Soup With Skinny Dip NoodlesServes 6
(adapted from Jill's family recipe)

2 bags Skinny Dip Noodles, any shape
1 1/2 lbs extra lean ground beef
3 10-oz cans low sodium beef broth
3 cups water
1 egg white, lightly beaten
14 oz can low sodium diced tomatoes with chilies
12 oz can low sodium V-8 juice
6 mini corn on the cob
6 garlic cloves, cut in half & sliced thin
3 medium carrots, chopped
3 green onions, sliced
3 celery, sliced
2 green zucchini, sliced
2 poblano chilies, seeded & diced
1 purple onion, cut in half
1 tablespoon chili powder
1 teaspoon pepper
seasoned salt, garlic powder, pepper
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Drain and rinse noodles; let sit. Chop half of the onion for soup. Finely mince the other half for meatballs.  Place ground beef in a bowl. Add egg white and minced onion. Sprinkle generously with garlic powder, pepper and seasoned salt (omit if sodium sensitive). Mix and form 8 large or 16 mini meatballs.
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Add meatballs to a large stockpot. Cook until browned on all sides; drain fat. Add beef broth, V-8 juice, water, tomatoes, onion, garlic and spices. Simmer 30 minutes. Add noodles, carrots & corn and simmer 15 minutes. Add zucchini, poblano chilies & green onion and simmer 15 minutes (don't over cook or veggies will be mushy). Season to taste and serve.
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Nutrition Per Serving
(if you omit corn then subtract 10 carbs)
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Calories: 178     Carbs: 23 grams     Protein: 28 grams
Fat: 6 grams     Sodium: 198 mg     WW Points Plus: 6
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