Maybe I should be posting this on the cooking page, but I wanted to share it especially with you all because it's a legal CM soup as near as I can tell. I really like soup when it gets colder and I also think it helps to make me feel full. So many soups, though, have carbs in them. So anyway, here it is: (I modified it from a recipe I had printed from the WW Community Recipe Swap about a year ago).

Spinach Meatball Soup.

8 cups water
chicken buillon
2-10 oz. pkg frozen spinach
1 lb. ground round
Garlic (I used the dried chopped kind)
Oregano
Basil
2 eggs
1/4 cup parmesean cheese

First make your water into broth. Then add in the two packages of spinach (no need to drain or thaw them). While the broth and spinach are cooking, make 1/2 inch meatballs out of the beef, garlic, oregano, and basil. When the spinach is all thawed and swimming in the broth, add the meatballs to the soup. Cover and simmer for 45 minutes. Then take the two eggs and the parmesean cheese and whisk them together. Drop the eggs and cheese into the soup a little at a time and stir it up so you get a lacy type effect. Simmer the soup for 15 more minutes. Serve with a little more parmesean on top if you like.

I made this with supper last night and it was so yummy, but I had some for breakfast this morning (yes breakfast!) and it tasted even better.

I hope you like it and if anyone has any other CM friendly soup ideas, bring them on

Oooh - that does sound yummy! I love spinach and I used to incorporate it with carbs to get the rest of my family to eat it (rice, mashed potatoes, etc)

Question - can you say a little more about making your water into broth? Sounds like a biblical event for a rookie like me!

Thanks for sharing!

Christine

Sounds yummy......I would use Swanson's canned Chicken broth. I am using that by the gallon these days. It's low carb AND low fat.



Barb
Atkins-3/14/03
174/146/135
"A little knowledge is a dangerous thing."

hmm..That sounds great. Thanks for posting it.

All I can say is....YUM! Thanks for sharing and have you posted it in the recipe forum?

Here is a direct link over there-
SOUPS

Take care~
Susan

LCE Member since 01/02

Mmmm! Stracciatelli is the Italian name for this soup. I love it too!

Christine, "turning your water into broth" isn't really as biblical as it sounds, LOL!

Just add either chicken bouillon cubes, instant bouillon, or chicken stock paste to the 8 cups water to give it a stock-strength - check the container for amounts. My stock paste is 1 tsp. per cup of water. The proceed with the recipe from there.

Or do as Barb suggests and just use canned broth instead!

Char

Being "over the hill" is much better than being under it....