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Servings: 8

Weight Watcher Smart Points: 6

Preparation Time: 0 Minutes

Cooking Time: 0 Minutes

Ready In: 45 Minutes


  • 1 carton of beef broth (32 ounces)
  • *More can be used to stretch the servings; just add an extra cup of broth.
  • 2 tablespoons butter
  • 1 large can cut tomatoes (or two 14.5 ounce cans)
  • 1 cup chopped carrots*
  • 1 cup chopped celery*
  • 1 medium size eggplant
  • 2 tablespoons chopped fresh parsley
  • 1 clove garlic
  • 1 ½ pound ground beef (lean)
  • 1 cup salad macaroni (uncooked)*
  • 2 tablespoons olive oil
  • 1 large onion - chopped
  • 8 teaspoons grated parmesan cheese (for garnish)
  • 1 teaspoon pepper
  • 3 teaspoons salt (or salt to taste)
  • 1 teaspoon sugar
  • 4 cups water


  1. Chop the onion and dice the garlic
  2. In a large pot, add the olive oil and butter
  3. Turn the heat to medium and add the onion and garlic
  4. Sauté the onion and garlic for about 4 minutes.Add the lean ground beef and cook it with the onions and garlic
  5. (If your ground beef has a bit more fat in it than the lean does, cook the beef separately in a skillet
  6. After it’s cooked, set it on a paper towel to drain off the fat
  7. Then add the cooked ground beef to the onion and garlic mixture).While the ground beef is cooking, cut the skin off of the eggplant
  8. Then dice the eggplant into about 1 inch squares
  9. Add all but the last 3 ingredients to the pot
  10. Cover, and simmer over low heat for 50 minutes
  11. The eggplant should start to turn translucent.Add the uncooked macaroni and the parsley
  12. Simmer for another 10 minutes
  13. Garnish each serving bowl of the supper soup with about 1 teaspoon of grated parmesan cheese and some chopped fresh parsley.

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