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
- Combine all meatball ingredients, mix thoroughly, then fashion into 1 inch balls.
- Saute onion, celery, carrots and garlic for 7 minutes in a large pot before adding broths and oregano.
- Toss in orzo, allow to boil, then simmer an additional 5 minutes.
- Add mini meatballs and cook for 8 minutes until meat cooks through.
- 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