Meatball and Macaroni Stew (Low Fat/Low Cal)

I think this came from Cooking Light originally. It is very rich tasting and filling. I usually make about 40 tiny meatballs instead of 18 big ones. Each cup has 168 calories, 12.6 g protein, 4.3 g fat, 21.3 g carbohydrate, 21 mg cholesterol, 445 mg sodium

• Ready In: 45 mins
• Serves: 10
• Yields: 2 1/2 quarts

Ingredients

• 1⁄2 English muffin, cut into 1/2 inch pieces
• 3  tablespoons skim milk
• 1⁄2 lb  ground sirloin
• 1⁄4 cup parmesan cheese
• 1⁄4 cup fresh parsley, chopped
• 1⁄8 teaspoon black pepper
• 1⁄8 teaspoon salt
• 1  egg white
• 2  cups  chopped onions
• 2  garlic cloves, minced
• 3  cups  cooked large elbow macaroni
• 1 1⁄2 teaspoons dried basil
• 1  teaspoon dried oregano
• 1  bay leaf
• 1 (28 ounce) can Italian-style tomatoes, undrained and chopped
• 1 (13 3/4ounce) can low sodium chicken broth
• 2⁄3 cup dry red wine
• 2  teaspoons white sugar
• 1⁄2 teaspoon salt

Directions

1. Combine muffin and milk in large bowl; stir well, and let stand 5 minutes or until liquid is absorbed.
2. Add beef, parmesan, parsley, pepper, salt, and egg white and stir well.
3. Shape mixture into 18 1-inch meatballs; cover and set aside.
4. Coat a dutch oven with cooking spray; heat over medium til hot.
5. Add onion and garlic; saute 10 minutes until tender (I usually add a bit of chicken broth too so it doesn't dry out).
6. Add basil, oregano, bay leaf, and cook 1 minute.
7. Stir in tomatoes, chicken broth, wine, sugar, and salt; bring to a boil.
8. Add meatballs; reduce heat and simmer, uncovered, 15 minutes or until meat is done.
9. Discard bay leaf.
10. To serve, stir in macaroni.