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Italian Meatball Soup Soups and Sandwiches

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Recipes 1 2 3 4 5 6
Servings 8 16 24 32 40 48
Macaroni, uncooked 1 C. 2 C. 3 C. 4 C. 5 C. 6 C.
Canned crushed tomatoes 28 oz. 56 oz. 84 oz. 112 oz. 140 oz. 168 oz.
Tomato sauce 1 C. 2 C. 3 C. 4 C. 5 C. 6 C.
Water 8 C. 16 C. 24 C. 32 C. 40 C. 48 C.
Beef bouillon granules 4 t. 8 t. 1/4 C. 1/4 C. + 4 t. 1/4 C. + 8 t. 1/2 C.
Italian seasoning 1 t. 2 t. 1 T. 1 T. + 1 t. 1 T. + 2 t. 2 T.
Meatballs 1/2 lb. 1 lb. 1-1/2 lbs. 2 lbs. 2-1/2 lbs. 3 lbs.
Carrots, sliced 2 4 6 8 10 12
Onion, chopped 1 2 3 4 5 6
Celery stalks, chopped 2 4 6 8 10 12
Frozen green beans 2 C. 4 C. 6 C. 8 C. 10 C. 12 C.

Assembly Directions:
Cook macaroni according to package instructions. Drain and set aside. Combine crushed tomatoes, tomato sauce, water, bouillon granules, Italian seasoning, meatballs, carrots, onion and celery in a large stock pot. Bring to a rolling boil. Turn down to medium and cook for 20 minutes or until the vegetables are tender but not mushy.

Freezing Directions:
Allow soup to cool completely. Stir in cooked macaroni and frozen green beans. Package the soup in meal sized portions. Large plastic freezer containers and freezer bags work well. Seal, label and freeze.

Serving Directions:
Thaw completely. Warm on the stove or in the microwave.

You can reduce the amount of sodium in the recipe by using low sodium beef bouillon or homemade beef stock made without salt. You can reduce the amount of fat in the recipe by making your own meatballs with ground turkey instead of ground beef.

Nutritional Info: with beef meatballs
Per Serving: 221 Calories; 9g Fat (34.0% calories from fat); 9g Protein; 30g Carbohydrate; 6g Dietary Fiber; 10mg Cholesterol; 658mg Sodium.
Exchanges: 1 Grain (Starch); 1/2 Lean Meat; 3 Vegetable; 1-1/2 Fat.

Nutritional Info: with turkey meatballs
Per Serving (excluding unknown items): 227 Calories; 6g Fat (22.7% calories from fat); 14g Protein; 31g Carbohydrate; 6g Dietary Fiber; 57mg Cholesterol; 684mg Sodium.
Exchanges: 1 Grain (Starch); 1 Lean Meat; 3 Vegetable; 1/2 Fat.

From the Monthly Newsletter (Friday, March 13, 2009)

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