Italian Wedding Soup

  • 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. Combine all meatball ingredients, mix thoroughly, then fashion into 1 inch balls.
  2. Saute onion, celery, carrots and garlic for 7 minutes in a large pot before adding broths and oregano.
  3. Toss in orzo, allow to boil, then simmer an additional 5 minutes.
  4. Add mini meatballs and cook for 8 minutes until meat cooks through.
  5. Add spinach. Cook until wilted. Season to taste.
Recipe reprinted with permission from Too Hot in the Kitchen (Holly Clegg, 2010). For more from Holly, follow along at her website, Trim & Terrific

Nutritional Info *per serving

  • Calories 153
  • Fat 3g
  • Saturated Fat 1g
  • Cholesterol 40mg
  • Sodium 433mg
  • Carbohydrate 17g
  • Fiber 2g
  • Sugars 2g
  • Protein 14g