Italian Meatball Soup

Amount	Measure	Ingredient -- Preparation Method
--------	------------	--------------------------------
1	pound	extra lean ground beef
1	cup	bread crumbs -- plain
1	whole	egg
2	teaspoons	Italian seasoning -- divided
2	cloves	garlic -- minced fine
1	medium	sweet onion -- minced fine
8	ounces	no salt added tomato sauce
1/2	teaspoon	salt
1/4	teaspoon	pepper
2	tablespoons	olive oil
1	cup	burgundy
3	cups	low sodium beef broth
16	ounces	frozen mixed vegetables -- *see Note
8	ounces	Portobello mushrooms -- sliced
1	medium	zucchini -- sliced
14 1/2	ounces	low sodium tomatoes -- canned -- drained and diced
2 1/4	ounces	black pitted olives -- drained and sliced
1	tablespoon	Worcestershire sauce
1/2	teaspoon	seasoned pepper
1/2	teaspoon	seasoned salt

I use a mixture of corn, peas, green beans and lima beans.

Mix together ground beef, egg, bread crumbs, tomato sauce, 1 teaspoon Italian seasoning, 1 clove garlic, half the onion, 1/2 teaspoon salt and 1/4 teaspoon pepper. Form into 2 inch meatballs.

Heat olive oil in a large saucepan or Dutch oven. Add meatballs and brown. Do in batches is necessary. Remove from pan.

Add wine to pan and deglaze the pan and loosen all those delicious browned bits.

Add everything except meatballs and mix well. Heat to boiling.

Reduce heat and add meatballs. Simmer for 30 minutes.

Makes 8 servings.

Per Serving: 351 Calories; 16g Fat (41.9% calories from fat); 21g Protein; 28g Carbohydrate; 5g Dietary Fiber; 63mg Cholesterol; 527mg Sodium. Exchanges: 1/2 Grain (Starch); 2 Lean Meat; 3 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates.