Italian Wedding Soup

Holly Clegg
  • Yield: 12 servings


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
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


  1. To prepare meatballs: Combine all ingredients into bowl and shape meat mixture into 1-inch diameter meatballs.
  2. 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.
  3. 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