Meatball Spinach Soup

Meatball Spinach Soup

1/2 pound lean groud beef, chicken or turkey
1 cup chopped onion, divided
3 cloves garlic, minced, devided
2 tsp dried oregano leaves, divided
20 saltine crackers, finely crushed
1 egg, lightly beaten
1 Tbsp. vegetable oil
28 oz. reduced sodium beef or chicken broth
1-14 oz can stewed tomatoes, undrained
1 pkg. (10 oz) frozen chopped spinach, thawed and well drained

Combine meat, 1/4 cup onion, 1/3 of the garlic, 1/2 tsp. of the oregano in a large bowl.  Add cracker crumbs and egg; mix well.  Shape into 1 inch balls; set aside

Cook and stir remaining 3/4 cup onion and remaining garlic in hot oil in dutch oven over medium-high heat until onion is tender, about 5 minutes.  Add broth, tomatoes with their liquid, spinach and remaining oregano; bring to boil.  Add the balls.
Reduce heat to low, cover, simmer 20-25 minutes until balls are cooked through.

220 calories per 1 cup serving made with the beef meatballs
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