Source: Parents Magazine

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Recipe Summary test

prep:
30 mins
bake:
18 mins
cook:
19 mins
total:
67 mins
Servings:
6
Yield:
10 cups
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Ingredients

Meatballs:
Soup:

Directions

Instructions Checklist
  • Preheat oven to 450°F. Brush an 8x8x2-inch baking pan with the tablespoon of olive oil; set aside.

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  • In a large bowl mix together the meatball ingredients. Form into 36 1-inch meatballs and place them snugly into the prepared pan in rows, making sure the balls are touching. Bake for 18 to 20 minutes or until done (165°F) and lightly browned.

  • Meanwhile, heat two tablespoons of olive oil in a large saucepan over medium-high heat. Add the carrots, celery, and onion. Reduce heat to medium-low and saute for 12 minutes or until the vegetables are softened.

  • Add the chicken broth and bring to boiling. Add the pasta and cannellini beans. Cook as directed on the pasta package, adding the Swiss chard and meatballs the last 2 minutes of cooking.

  • Remove the soup from the heat. Add the lemon zest and lemon juice. Transfer the soup to serving bowls and top with grated Parmesan cheese, if desired.

Nutrition Facts

414 calories; fat 21g; cholesterol 92mg; saturated fat 6g; carbohydrates 29g; mono fat 10g; poly fat 3g; insoluble fiber 5g; sugars 4g; protein 27g; vitamin a 5789.3IU; vitamin c 17.9mg; thiamin 0.7mg; riboflavin 0.4mg; niacin equivalents 5.4mg; vitamin b6 0.4mg; folate 71.5mcg; vitamin b12 1.1mcg; sodium 604.3mg; potassium 618.4mg; calcium 150.6mg; iron 3.6mg.
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