MEATBALL AND MACARONI STEW (LOW FAT/LOW CAL)

Meatball and Macaroni Stew (Low Fat/Low Cal) image

Provided by wife2abadge

Categories Stew

Time 45m

Yield 2 1/2 quarts, 10 serving(s)

Number Of Ingredients 19

1/2 English muffin, cut into 1/2 inch pieces
3 tablespoons skim milk
1/2 lb ground sirloin
1/4 cup parmesan cheese
1/4 cup fresh parsley, chopped
1/8 teaspoon black pepper
1/8 teaspoon salt
1 egg white
2 cups chopped onions
2 garlic cloves, minced
3 cups cooked large elbow macaroni
1 1/2 teaspoons dried basil
1 teaspoon dried oregano
1 bay leaf
1 (28 ounce) can Italian-style tomatoes, undrained and chopped
1 (13 3/4 ounce) can low sodium chicken broth
2/3 cup dry red wine
2 teaspoons white sugar
1/2 teaspoon salt

Steps:

Combine muffin and milk in large bowl; stir well, and let stand 5 minutes or until liquid is absorbed.
Add beef, parmesan, parsley, pepper, salt, and egg white and stir well.
Shape mixture into 18 1-inch meatballs; cover and set aside.
Coat a dutch oven with cooking spray; heat over medium til hot.
Add onion and garlic; saute 10 minutes until tender (I usually add a bit of chicken broth too so it doesn't dry out).
Add basil, oregano, bay leaf, and cook 1 minute.
Stir in tomatoes, chicken broth, wine, sugar, and salt; bring to a boil.
Add meatballs; reduce heat and simmer, uncovered, 15 minutes or until meat is done.
Discard bay leaf.
To serve, stir in macaroni.

Nutrition Facts : Calories 245.8, Fat 5.1, SaturatedFat 2, Cholesterol 17.5, Sodium 407.1, Carbohydrate 35.5, Fiber 2.5, Sugar 6.6, Protein 12.1

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