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Submitted by Esther Chalouh
1 pound of chopped meat
1 cup of cauliflower rice (can substitute for breadcrumbs, use 1/4 cup if so)
1 tablespoon Italian seasoning
1 teaspoon garlic powder
salt, to taste
pepper, to taste
olive oil, for sautéing
1 medium Spanish onion
3 celery stalks
2 carrot sticks
1 red pepper
1 yellow pepper
2 small tomatoes
1 zucchini
6 frozen crushed garlic cubes, divided
1/2 cup frozen spinach
1 cup of chicken broth (can use veggie broth too)
1/2 a big can of crushed tomatoes
4 frozen basil cubes
salt, to taste
pepper, to taste
half a box of lasagna noodles, broken into pieces (can substitute and use zoodles or any veggie noodles)
2 teaspoons dried oregano
Combine chopped meat, cauliflower rice, and seasoning. I browned the meatballs in a the soup pot in a drop of olive oil. I pulled them out and put on the side for later.
All the veggies for the soup should be chopped up.
First I sautéed the onion in the meatball drippings. As they were getting translucent, I added four garlic cubes. Then I dumped in all other veggies and sautéed till soft but not mushy. I added the meatballs back in, along with frozen spinach, chicken broth, crushed tomatoes. I added water to cover the veggies, added basil cubes, two more garlic cubes, salt, pepper to taste, and oregano. Bring to a boil and cover and simmer for 35 minutes.
Add lasagna noodles and cook for another 15-20 minutes.
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