Garlic Meatball Noodle Soup January 09 2013 2 Comments

Garlic Meatball Noodle Soup
Serves 4
1 bag Skinny Dip Noodles, chopped
4 cups low sodium chicken broth
1/2 medium onion, halved & sliced
1/2 cup frozen spinach
2 cloves garlic, minced
1 tablespoon I Can’t Believe It’s Not Butter Light or olive oil
1/2 teaspoon fennel seed (optional)
1/2 teaspoon pepper
1 lb ground chicken breast OR
1 lb Jennie-O lean ground turkey breast
1 small egg, lightly beaten
1/2 cup dry grated Parmesan cheese
1/4 cup roasted garlic light cream cheese
1 teaspoon dried Italian seasoning
1/2 teaspoon garlic powder
1/2 teaspoon Tabasco sauce
1/2 teaspoon red pepper flakes
1/2 teaspoon salt
1/4 teaspoon pepper
This filling soup makes a meal and only takes a few minutes to whip up. Melt margarine in a large saucepan or stockpot. Add onion & garlic and cook 3 minutes or until softened. Stir in the rest of the soup ingredients and simmer on medium low.
Meatballs:  Stir together cream cheese and Parmesan, then stir in egg.  Combine the meatball ingredients in a bowl and mix in egg mixture.  Form into 16 mini-meatballs and add to soup. Cook 20 minutes, then ladle into bowls and serve with our garlic bread below.
This soup is excellent with our Skinny Dip 0 Carb Garlic Bread!  Add a side salad and you've got the perfect lunch or patio dinner!  Lower the sodium by choosing low sodium Parmesan.
Nutritional Breakdown
Calories:  257.....Carbs:  4 grams.....Protein:  37 grams......Fat:  10 grams
Fiber:  2 grams.....Potassium:  337 mg.....Sodium: 639 mg