I have been enjoying this soup all week for lunch. It came from Chatelaine Magazine. Makes 12 cups.
2 900 ml cartons chicken broth
1 1/2 tsp. Italian Seasoning (or 1/2 tsp. each dried oregano leaves, thyme and basil)
2 cups bite size pasta
1 stp. dried basil
1/2 tsp. salt
1/2 cup freshly grated parmesan
1 lb. ground chicken, turkey or beef (I used turkey)
2 large tomatoes, chopped
1 zucchini, chopped
Optional: recipe says you can add peppers. I chopped a small onion and added it to the broth.
Pour broth in a large saucepan and set over high heat. Add Italian seasoning and bring to a boil (with onions if using). Measure out uncooked pasta. If using spaghetti or lasagna, simply break into bite size pieces. When broth boils, stir in pasta. Reduce heat to medium.
Immediately crack egg into a large bowl. Sprinkle with basil, salt and parmesan. Whisk until mixed. Crumble in meat. Using a fork or your hands, work in until evenly mixed. With wet hands, form mixture into small balls about the size of a cherry (don't worry if they aren't round) and drop right into the soup as each is formed. Stir occasionally. Then add tomatoes and zucchini. Continue to boil gently until pasta and vegetables are tender and meatballs are cooked through. Total cooking time for pasta will be at least 10 min.
Per 1 cup serving: 13 g protein, 6 g fat, 16 g carbs, 777 mg sodium, 1 g fibre, 67 mg calcium, 171 calories