MEATBALL AND MACARONI STEW (LOW FAT/LOW CAL)
I think this came from Cooking Light originally. It is very rich tasting and filling. I usually make about 40 tiny meatballs instead of 18 big ones. Each cup has 168 calories, 12.6 g protein, 4.3 g fat, 21.3 g carbohydrate, 21 mg cholesterol, 445 mg sodium
Provided by wife2abadge
Categories Stew
Time 45m
Yield 2 1/2 quarts, 10 serving(s)
Number Of Ingredients 19
Steps:
- Combine muffin and milk in large bowl; stir well, and let stand 5 minutes or until liquid is absorbed.
- Add beef, parmesan, parsley, pepper, salt, and egg white and stir well.
- Shape mixture into 18 1-inch meatballs; cover and set aside.
- Coat a dutch oven with cooking spray; heat over medium til hot.
- Add onion and garlic; saute 10 minutes until tender (I usually add a bit of chicken broth too so it doesn't dry out).
- Add basil, oregano, bay leaf, and cook 1 minute.
- Stir in tomatoes, chicken broth, wine, sugar, and salt; bring to a boil.
- Add meatballs; reduce heat and simmer, uncovered, 15 minutes or until meat is done.
- Discard bay leaf.
- To serve, stir in macaroni.
Nutrition Facts : Calories 245.8, Fat 5.1, SaturatedFat 2, Cholesterol 17.5, Sodium 407.1, Carbohydrate 35.5, Fiber 2.5, Sugar 6.6, Protein 12.1
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