Italian Wedding Soup
- Yield: 12 servings
Ingredients
- Mini Meatballs:
- 1pound ground sirloin
- 1-- egg
- 1-- egg white
- 2tablespoons chopped parsley
- 1teaspoon minced garlic
- 1/4cup Italian breadcrumbs
- 3tablespoons grated Parmesan cheese
- -- Salt and pepper to taste
- Soup:
- 1cup chopped onion
- 1/2cup chopped celery
- 1cup diced carrots
- 1tablespoon minced garlic
- 8cups fat-free chicken broth
- 1 1/2cups beef broth
- 1teaspoon dried oregano leaves
- 1cup orzo pasta
- -- Mini Meatballs (recipe below)
- 6cups fresh baby spinach
- -- Salt and pepper to taste
Instructions
- To prepare meatballs: Combine all ingredients into bowl and shape meat mixture into 1-inch diameter meatballs.
- To prepare soup: In large nonstick pot coated with nonstick cooking spray, sauté onion, celery, carrots and garlic until tender, 7 minutes. Add both broths and oregano.
- Add orzo. Bring to boil, reduce heat, and cook 5 minutes. Add Mini Meatballs (see recipe), and continue cooking 8 minutes or until meatballs are done. Add spinach, cooking a few more minutes until wilted. Season to taste.
Recipe reprinted with permission from Holly Clegg’s Too Hot in the Kitchen: Secrets to Sizzle at Any Age.
Nutritional Info *per serving
- Calories 153
- Fat 3g
- Saturated Fat 1g
- Cholesterol 40mg
- Sodium 433mg
- Carbohydrate 17g
- Fiber 2g
- Sugars 2g
- Protein 14g