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