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Eggplant Supper Soup

Eggplant Supper Soup Recipe

  • 1 tablespoon vegetable oil
  • 1 medium onion, chopped
  • 1 pound ground beef
  • 1 clove garlic, crushed
  • 1 pound eggplant, diced
  • 3/4 cup sliced carrots
  • 3/4 cup sliced celery
  • 2 (14.5 ounce) cans Italian diced tomatoes, drained
  • 2 (14 ounce) cans beef broth
  • 1 teaspoon sugar
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 cup dry macaroni
  • 2 teaspoons chopped fresh parsley
  • 1/2 cup grated Parmesan cheese
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Nutritional information
Nutrition Facts
Serving Size 1/8 of a recipe
Amount Per Serving
Calories 220
Total Fat 10.4g
Saturated Fat 4g
Cholesterol 39mg
Sodium 903mg
Total Carbohydrate 15.4g
Dietary Fiber 3.8g
Sugars 6g
Protein 15.2g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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