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
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.
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.
Nutrition Per Serving
(if you omit corn then subtract 10 carbs)
Calories: 178     Carbs: 23 grams     Protein: 28 grams
Fat: 6 grams     Sodium: 198 mg     WW Points Plus: 6