Italian Wedding Soup

Recipe by Holly Clegg

Holly Clegg

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

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.