Meatball & Rotini Soup

Balance Your Cholesterol: 
Oats contain soluble fiber, which if eaten regularly, can go a long way in reducing LDL, or bad, cholesterol. This Clean Eating recipe is a delicious way to reap these benefits.
  • Duration
  • Cook Time
  • Prep Time
  • 4Servings


  • 4 oz whole-grain or brown rice rotini pasta
  • 8 oz extra-lean ground beef
  • 2 large egg whites
  • 1/3 cup quick-cooking oats
  • 1/4 cup finely chopped Italian parsley leaves
  • 1/4 tsp dried fennel seeds
  • 1/8 tsp red pepper flakes
  • 1 tsp olive oil
  • 3 cups low-sodium chicken broth
  • 2 oz jarred roasted red peppers
(packed in water), drained and diced
  • 1 tbsp chopped fresh oregano leaves, plus
additional sprigs for garnish
  • 1/4 tsp sea salt
  • 1 oz mozzarella cheese, shredded


  1. Cook pasta according to package
directions. Drain.
  2. In a large bowl, combine beef, egg whites, oats, parsley, fennel and pepper flakes. Mix well and shape into 24 1-inch balls.
  3. In a large nonstick skillet, heat oil on medium-high. Working in batches, add meatballs and cook, turning frequently, for 7 to 8 minutes, until cooked through.
  4. Spoon pasta and meatballs into soup bowls, dividing evenly. To pasta pot, add broth, red peppers, oregano and salt; bring to a boil and immediately remove from heat. Spoon into bowls and top with cheese. (TIP: For added flavor, drizzle servings with extra-virgin olive oil.) Garnish with additional oregano.

Nutrition Information

  • Serving Size: 1 1/2 cups
  • Calories: 289
  • Carbohydrate Content: 31.5 g
  • Cholesterol Content: 34 mg
  • Fat Content: 9 g
  • Fiber Content: 3 g
  • Protein Content: 21.5 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 334 mg
  • Sugar Content: 1 g
  • Polyunsaturated Fat Content: 1 g