Ingredients 1 large egg, lightly beaten 1/4 cup dry bread crumbs 1/4 cup minced fresh parsley 2 tablespoons grated Parmesan cheese
1/4 teaspoon garlic salt, optional 1/8 teaspoon pepper 1/2 pound lean ground beef (90% lean) 4 cups reduced-sodium beef broth 1 can (16 ounces) kidney beans, rinsed and drained
1 can (14-1/2 ounces) stewed tomatoes 1 medium carrot, thinly sliced 1 teaspoon Italian seasoning 1/4 cup uncooked tiny shell pasta Minced fresh parsley, optional
Directions Mix the first 6 ingredients in a small dish. Combine crumbled beef with mixture lightly but completely.
Make 1-inch balls. Brown and drain meatballs in a big saucepan. Stir in broth, beans, tomatoes, carrot, and Italian spice. Bring to boil. Lower heat, cover, and simmer 10 minutes.
Add spaghetti and cook 10 minutes longer until meat is no longer pink and pasta is soft. Add minced fresh parsley and grated Parmesan if preferred.
Nutritional Info 1-1/2 cups: 248 calories, 5g fat (2g saturated fat), 70mg cholesterol, 778mg sodium, 30g carb (8g sugars, 6g fiber), 20g protein.