Tuesday 11/2/2010 Zesty Meatball Soup with Cheddar Dill Biscuits

Zesty Meatball Soup
Prep time: 15 minutes Cook time: 20 minutes 1 pound ground beef 2 large eggs 1/2 cup breadcrumbs 1/4 cup fresh mint, chopped 1 teaspoon garlic, minced 1 tablespoon zest of lemon 2 teaspoons olive oil 2 leeks , cleaned and sliced 2 stalks celery, chopped 5 1/2 cups chicken broth 1 14.5-ounce can diced tomatoes, undrained 4 ounces small pasta shells 2 teaspoons 1/4 cup Parmesan cheese per serving: 395 calories; 29 grams protein; 15 grams total fat; 3 grams fiber; 6 grams saturated fat; 36 grams carbohydrates; 125 mgs cholesterol; 1147 mgs sodium; 9 weight watcher points		[1] To make the meatballs: In a large bowl, combine beef, eggs, bread crumbs, mint, garlic, lemon zest, salt and black pepper, to taste. Stir to mix well. Using your hands or a small scoop, shape the mixture into meatballs using about one heaping tablespoon for each. [2] For the soup: Heat the olive oil in a large pot over medium heat. Add leeks and celery and cook 5 minutes, stirring often, until softened. [3] Stir in the broth, tomatoes and bring to a boil. Stir in the pasta and return to a boil. Carefully drop in the meatballs and return to a boil. [4] Reduce the heat to medium-low, cover, and cook about 15 minutes, stirring occasionally, until the pasta is tender and the meatballs are cooked through. Stir in lemon juice and Parmesan and serve.

Cheddar Dill Biscuits
Prep time: 10 minutes Cook time: 15 minutes  2 cups all purpose flour 2 teaspoons baking powder 1 tablespoon sugar 1/2 teaspoon baking soda 1/2 teaspoon coarse salt 5 tablespoons butter, cut into bits 3/4 cup shredded cheddar cheese 2 tablespoons fresh dill, chopped 3/4 cup plain yogurt 1/3 cup milk per serving: 243 calories; 7 grams protein; 12 grams total fat; 1 gram fiber; 7 grams saturated fat; 26 grams carbohydrates; 34 mgs cholesterol; 283 mgs sodium; 6 weight watcher points		Preheat oven to 400 degrees. [1] Using an electric mixer, mix flour, baking powder, sugar, baking soda, and salt. Add butter and mix until mixture resembles coarse meal. Add cheddar cheese and dill and mix until just combined. [2] In a small bowl, whisk together yogurt and milk, then add to flour mixture and mix until dough just comes together. Spoon small mounds of dough about 2 inches apart onto an ungreased large baking sheet and bake until puffed and golden, about 12 to 15 minutes.