This soup is going to take a bit of time to prepare but it is hearty and a meal in a bowl. I am giving you a large recipe that will make approximately 6 servings since there is a bit of work involved. A good rule of thumb is to always make a larger amount of more complex meals as it doesn’t really add much to the time and you get more servings out of a larger recipe making the extra work worth while in the long run.

1.5lbs eye of round beef, ground
1 egg beaten
¼ cup light grated parmesan cheese
4 cloves garlic chopped
1 tbsp Emerge spice blend
1 tbsp olive oil
½ cup onion chopped
¼ cup celery chopped
1 tbsp tomato paste
1 tsp red pepper flakes
1 (14.5oz) can of whole tomatoes
4 cups of fat free beef stock
2 cups water
4.5 cups cooked whole wheat pasta

In a bowl combine the ground beef, egg, parmesan, ½ the garlic, ½ the spice blend, ½ the red pepper flakes and mix until well combined. With mixture make meat balls that are about 1” in diameter.

Place a large sauce pan over med high heat. Once pan comes to temperature add olive oil and start adding meat balls. Depending on the size of the pan you will more than likely have to brown the meatballs in batches. Once they are all browned evenly on all sides (approximately 5 minutes) remove and set aside. Makes approximately 24 meat balls.

To the same pan add the onion and celery and cook until soft, less than 5 minutes. Add the rest of the garlic and continue to cook for 1 minute then add tomato paste and give a quick stir. At this point you will add the tomatoes (crush in your hands to break up tomatoes), the beef broth, water, the rest of the spice blend and the red pepper flakes. Now return the meat balls and bring the soup to a boil. Reduce the heat and let simmer for 30 minutes adding the cooked pasta in the last 5 minutes.

The stats for this soup based on 6 servings is 36.5g of protein, 32.7g of carbohydrates and 8 grams of fat (without the pasta the stats are 30.9g protein, 4.8g carbohydrates and 7.5g fat).

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