Eggplant Supper Soup

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Nutrition per serving    (USDA % daily values)
CAL
247
FAT
40%
CHOL
22%
SOD
57%

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Ingredients for 8 servings

2 (14.5 ounce) cans Italian diced tomatoes, drained

1 clove garlic, crushed

1 medium onion, chopped

1/2 cup dry macaroni

2 (14 ounce) cans beef broth

1/2 teaspoon ground nutmeg

1/2 cup grated Parmesan cheese

3/4 cup sliced carrots

1 pound ground beef

1/2 teaspoon ground black pepper

1 teaspoon sugar

1 pound eggplant, diced

3/4 cup sliced celery

1 teaspoon salt

2 teaspoons chopped fresh parsley

1 tablespoon vegetable oil

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