Warm up cool evenings by filling empty tummies with hearty soup. Sprinkle a little Parmesan cheese over top or add a handful of cooked noodles to make leftovers new again.
- Portion size 4 servings
- Credits : Canadian Living Magazine
Ingredients
Method
In bowl, stir together beef, oats, egg, mustard, garlic powder, onion powder, oregano and hot pepper flakes until combined. Shape by about 1 tbsp into 24 meatballs; set aside.In Dutch oven or large saucepan, heat oil over medium heat; cook fennel and onion, stirring frequently, until beginning to soften, about 5 minutes.
Stir in garlic; cook until fragrant, about 1 minute. Stir in broth, 2 cups water, strained tomatoes, pepper, honey and salt; bring to boil. Reduce heat and simmer, stirring occasionally, until fennel is tender-crisp, about 8 minutes.
Add meatballs; cook, gently stirring occasionally, until instant-read thermometer inserted into several meatballs reads 160 F (71 C), about 5 minutes. Stir in parsley and lemon juice.
Nutritional facts per serving: about
- Fibre 3 g
- Sodium 310 mg
- Sugars 5 g
- Protein 28 g
- Calories 303.0
- Total fat 13 g
- Potassium 806 mg
- Cholesterol 108 mg
- Saturated fat 4 g
- Total carbohydrate 17 g
%RDI
- Iron 34.0
- Folate 15.0
- Calcium 6.0
- Vitamin A 6.0
- Vitamin C 20.0
