Meatball and Vegetable Soup with Tofu
1. Combine navy beans and cold water to cover in large pot. Bring to a boil and boil 2 minutes. Remove from heat, cover, and let stand 1 hour. Drain. Combine beans and water to cover in same pot. Bring to a boil, reduce to a simmer, and cook 45 minutes or until tender.
2. Meanwhile, in nonstick Dutch oven or flameproof casserole, heat oil over low heat. Add onion and garlic and cook, stirring frequently, 7 minutes or until onion is tender. Add bell pepper and carrot and cook, stirring frequently, 5 minutes or until carrot is tender.
3. Stir in tomatoes and their juice and 3/4 teaspoon of salt and simmer, stirring frequently, until lightly thickened. Add spinach, drained beans, and 2 cups of water and bring to a boil. Reduce to a simmer, cover, and cook 5 minutes for flavors to blend.
4. Meanwhile, in food processor, process pork until coarsely ground. Transfer to bowl, add egg white, wheat germ, Parmesan and remaining 1/4 teaspoon salt and mix to combine.
Shape into 20 walnut-size meatballs. Uncover soup and drop meatballs and tofu into simmering soup. Cover and simmer 5 to 7 minutes or until meatballs are cooked through.
Values per serving: