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40 minutes
Prep: 10 minutes
Cook: 30 minutes
470 calories per serving view nutrition facts
2 servings
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| 1/2 | pound | ground pork | |
| 1 | small | onion | |
| 1 | each | garlic clove | minced |
| 1 | each | carrot | finely diced |
| 1/2 | teaspoon | worcestershire sauce | |
| 1 | pinch | thyme | |
| 1 | pinch | oregano | |
| 1 | pinch | black pepper | |
| 2 | cups | chicken broth | |
| 1 | medium | tomato | chopped |
| 1 | each | celery stalk | sliced |
| 1/4 | cup | pasta, elbow macaroni | uncooked |
In a non stick saucepan over medium heat, cook pork, onion, and garlic, breaking up pork until meat begins to brown.
Drain off drippings.
Add broth, tomato, celery, carrot, worcestershire sauce, thyme, oregano and pepper.
Bring to boil for 1 minute. Add pasta, reduce heat and simmer for 15 to 20 minutes or til vegetables and pasta are tender.
Serve with Crusty whole wheat rolls.
| % Daily Value* | |
| Total Fat 27.0g | 41% |
| Saturated Fat 10.0g | 48% |
| Trans Fat 0.0g | |
| Cholesterol 114mg | 38% |
| Sodium 482mg | 20% |
| Total Carbohydrate 19.0g | 6% |
| Dietary Fiber 3.0g | 10% |
| Sugars 9.0g | |
| Protein 37.0g | 74% |
| Vitamin A | 115% | Vitamin C | 26% | |
| Calcium | 7% | Iron | 14% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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