Meatball Soup Recipe

Makes 4 large servings

1 medium onion
2 large carrots, peeled
2 stalks celery, washed
2 teaspoons olive oil
40 ounces (5 cups) unsalted chicken broth
3 ounces (3/4 cup) elbow macaroni
1-12 ounce al fresco Tomato Basil Chicken Meatballs

In a food processor or on a cutting board mince the onion, carrots, and celery. Heat a large saucepan on medium, add the olive oil, and sauté the onion, carrots, and celery until softened.

Add the chicken broth and bring to a boil. Cook the elbow macaroni in the boiling broth until tender (about 6 minutes). Add the meatballs and heat for five minutes until hot. Enjoy!

317 calories, 11.8 g fat, 3.4 g saturated fat, 28.6 g carbohydrates, 8.1 g sugar, 24.6 g protein, 2.4 g fiber, 569 mg sodium, 8 Points+

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Points values are calculated by Snack Girl and are provided for information only. See all Snack Girl Recipes


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