 Kidsville Kitchen
Meatball Soup
published: January 2007
By Contributed by The Pampered Chef
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This hearty soup recipe is a great way to warm up during January!
WHAT YOU NEED:
1 package (3 ounces) beef-flavored ramen noodles
3 cups water
1 jar (14 ounces)
spaghetti sauce
1 cup frozen peas and carrots
1 package (16 ounces) frozen fully-cooked Italian-style meatballs
DIRECTIONS:
1. Break the ramen noodles into small pieces over the classic batter bowl and set them aside. Put the water, spaghetti sauce, and seasoning packet from the ramen noodles in a medium (2-quart) saucepan.
2. With adult help: Heat the soup mixture over medium heat until it comes to a boil. Add the ramen noodles, peas and carrots and meatballs. Heat the soup until it boils again, then turn the heat to low. Cook and stir the soup for 4 to 5 minutes using a bamboo spoon.
3. With adult help: Using a ladle, pour the soup into serving bowls. Enjoy!
Makes about 6 servings.
If youd like, you can grate fresh Parmesan cheese over the soup in each bowl.
Nutrition information (about 1 cup): Calories 340, Total Fat 24 g, Saturated Fat 8 g, Cholesterol 25 mg, Carbohydrate 23 g, Protein 13 g, Sodium 1290 mg, Fiber 4 g. Diabetic exchanges per serving: 1 starch, 1 vegetable, 1 medium-fat meat, 3-1/2 fat (1 carb).
Recipe from The Pampered Chefs Lets Eat cookbook. Copyright 2005 The Pampered Chef, Ltd. www.pamperedchef.com
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