Zucchini and Sausage Soup by Nancy T. Maar
This recipe may seem like it is made with a lot of liquid, but the pasta absorbs an enormous amount.
Yields 6 servings; serving size 8 ounces
Calories: 134.6
Protein: 4.94 grams
Carbohydrates: 14.08 grams
Sugar: 3.89 grams
Fat: 6.75 grams
2 tablespoons olive oil
2 yellow onions, chopped
4 garlic cloves, minced
2 medium zucchini, sliced
2 fresh plum tomatoes, diced
1 teaspoon Splenda
1 teaspoon salt
2 tablespoons white wine vinegar
2 cups water
3 cups chicken broth
½ pound Quick Italian Sausage (page 49), sausage ball variation
1 cup orzo or orchetta, cooked and drained
½ cup fresh basil leaves, trimmed
1 teaspoon dried oregano leaves
1 teaspoon dried red pepper flakes
Freshly ground black pepper to taste
1 teaspoon freshly grated Parmesan cheese per bowl for garnish
Heat the olive oil in a large soup kettle over medium heat. Sauté the onion, garlic, and zucchini for 5 minutes, stirring constantly. Add the tomatoes, Splenda, salt, vinegar, water, and broth. Let come to a boil.
Add the meatballs to the boiling soup a few at a time. Add the pasta, basil, oregano, and pepper flakes. Let cook for 15 minutes.
Garnish with cheese.
There's Something About Meatballs
Whether they are big and beefy, small and Swedish, or slathered in tomato sauce, people love meatballs. Put out some meatballs for your next party and watch them disappear. Sausage meat is excellent for meatballs, as is a combination of beef, pork, and veal.
