1T olive oil
1 medium onion, chopped
2 stalks celery
4 cups reduced sodium beef broth
1 lb hamburger
3 T egg beaters
1/4 cup breadcrumbs
2 red-skin potatoes, cut into bite sized pieces.
pepper, oregano, basil to taste
1 small dried pepper, crumbled
2 bay leaves
In a dutch oven, saute the onion, carrots and celery in the olive oil until the onion is soft. Add the broth. Mix the hamburger, egg beaters, bread crumbs and some of the pepper, basil and oregano together and form into balls, dropping into the soup as you go. Add the rest of the herbs and spices. Simmer for 10 minutes, and add the potato. Simmer until all the vegetables are tender.
Nutrition: 343 cal., 13.5g fat, 130 cal. from fat, 4.3g sat., 70mg chol., 605mg sodium, 3.3g fiber, 29g protein.