10 ounce package frozen chopped spinach, thawed
1 1/2 pounds lean ground beef
1/3 cup fine dry bread crumbs
1 egg
1/4 teaspoon pepper
1 tablespoon vegetable oil
1 large onion, finely chopped
1 clove garlic, minced or pressed
1/2 teaspoon each dry oregano and basil
7 cups unsalted chicken broth
14 1/2 ounce can unsalted stewed tomatoes, undrained
15 1/4 ounce can kidney beans, undrained
1 cup each thinly sliced carrots and celery
1 cup rotelle or other pasta twists
Salt (optional)

Preparation Instructions:

Squeeze moisture from spinach. Combine spinach, beef, crumbs, egg and pepper. Form 1 inch balls. Place meatballs well apart in a rimmed nonstick baking pan. Bake in a 500 degree oven until browned, 6 to 8 minutes. Heat oil in Dutch oven; add onion, garlic, oregano and basil. Cook, stirring until limp. Add broth, tomatoes (break into pieces) and beans; cover and simmer 10 minutes. Add carrots and celery; boil gently 10 minutes. Add pasta; cover and cook just until tender. Add meatballs and heat through. Salt to taste. 6 servings.

Per serving: 678 calories; 57 g protein; 18 g fat; 72 g carbohydrates; 289 mg sodium.