Tomato Soup With Chicken Meatballs

Calorie.Less.Cooking's picture

Aug. 10, 2011


Chicken 3 Ounce , ground
Onion 1/3 Cup (5.33 tbs) , finely chopped, divided
Fresh italian flat leaf parsley 2 Teaspoon , divided
Celery 1/3 Cup (5.33 tbs) , finely chopped
Vegetable oil 1/2 Teaspoon
Tomato juice 1 Cup (16 tbs)
Canned ready to
Paprika 1/3 Teaspoon
Cooked elbow macaroni 1/3 Cup (5.33 tbs)
Pepper 1 Dash



1.Take a small mixing bowl, add chicken, 1 teaspoon parsely, 1 tablespoon onion and mix well. Make 6 meatballs with the mixture.

2.Take 1 quart microwavable casserole and mix together remaining celery, onion, oil and stir well to coat. Microwave covered for 2 minutes on high100% Stir once half way through the cooking time. 3.Once the onions turn translucent, add in the tomato juice, paprika, broth and mix well. Microwave on high for 2 min.

4.Add the meatballs, andmicrowave covered on high for 2 minutes.

5.Now, add in the macaroni, parsley, pepper and mix well. Microwave for 30 seconds on high 100% until the meatballs are not pink any more.


5.Serve hot.

Recipe Summary

Difficulty Level: Medium
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 3

Nutrition Facts

Serving size

Calories 114Calories from Fat 41

 % Daily Value*

Total Fat 5 g7.7%

Saturated Fat 1 g5%

Trans Fat 0 g


Sodium 52 mg2.17%

Total Carbohydrates 11 g3.7%

Dietary Fiber 1 g4%

Sugars 4 g

Protein 8 g16%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet