Serves: 8
Total Calories: 386

Meatballs:
1 1/2 pounds ground beef
3/4 cup cracker crumbs
2 eggs beaten
2 tablespoons milk
3/4 cup onion minced
3/4 teaspoon Italian seasoning dried crushed
3/4 teaspoon salt
1/2 teaspoon black pepper freshly g round
3 tablespoons vegetable oil
* See note below.
* Part two.
1/4 cup olive oil
1/4 cup whole wheat flour
1 (46-ounce) can tomato-vegetable juice
1 1/4 pounds zucchini sliced 1/4 -inch thick
1 onion medium, diced
1 green bell pepper diced
1/2 pound mushrooms fresh, thinly sliced
1 cauliflower small, cut into bite-size pieces
1 (4-ounce) can green chili diced
2 teaspoons basil dried, crushed
1 teaspoon thyme dried, crushed

* Combine ground beef, cracker crumbs, eggs, milk, onion, herb seasoning, salt, and pepper. Form into about 30 walnut-size meatballs. In large skillet, brown meatballs in vegetable oil over medium-high heat. Drain and set aside. Stew:
*Heat olive oil in large pot. Add flour cook and stir for 3 minutes. Add tomato-vegetable juice and continue to stir until well blended. Add zucchini, onion, pepper, mushrooms, and cauliflower bring to boil, reduce heat, and simmer for 20 minutes or until vegetables are crisp-tender. Stir in chilies, seasonings, and hot pepper sauce add meatballs. Cook for 10 minutes, stirring carefully several times. Top each serving with a spoonful of cheese.

Nutritional Facts:

Serves: 8
Total Calories: 386
Calories from Fat: 161

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