2 cans (14.5 oz) reduced-sodium beef broth
1 can (14.5 oz) chicken broth
1 can (14.5 oz) diced tomatoes, Italian herb flavor, undrained
1 bottle (12 oz) Wheat Beer
1 bunch escarole, core removed, cut crosswise into 1-inch pieces
2 cups shredded or chopped carrots
½ cup chopped onion
1/4 cup Parmesan cheese, shredded
1 pkg (1 lb) frozen Italian meatballs
1 cup dried small pasta, such as fiori, small penne or small shell
In a soup pot, combine beef broth, chicken broth, tomatoes and juices, wheat beer, escarole leaves, carrots, onion, Parmesan cheese and meatballs. Bring to a boil; reduce heat to low, cover pot and simmer 30 minutes.
Stir in pasta. Raise heat to medium-low, cover and simmer 11 minutes or until pasta is just tender. Remove soup from heat; let stand 5 minutes before serving.
Nutrition Information, Per Serving:
420 calories, 21 g fat; 9 g saturated fat; 32 g carbohydrate; 1170 mg sodium