Italian Meatball Soup
Photo by: Mark Thomas
This is the ultimate feel-good weeknight meal. Filled with hearty meatballs, orzo, chopped carrots, and fresh spinach, this soup requires minimal prep and is ready in just 30 minutes
ingredients: Add all to shopping list
½ lb ground sirloin
1 egg, lightly beaten
2 Tbsp dry bread crumbs
1 Tbsp grated Parmesan cheese
3/4 tsp dried basil
1/2 tsp onion powder
5 1/2 cups light chicken broth (reduced-sodium, fat-free)
2 cups fresh spinach (no stems)
¾ cup uncooked orzo pasta
1/4 cup chopped carrot
1 egg, lightly beaten
2 Tbsp dry bread crumbs
1 Tbsp grated Parmesan cheese
3/4 tsp dried basil
1/2 tsp onion powder
5 1/2 cups light chicken broth (reduced-sodium, fat-free)
2 cups fresh spinach (no stems)
¾ cup uncooked orzo pasta
1/4 cup chopped carrot
directions:
1. In medium bowl, combine ground sirloin, egg, bread crumbs, cheese, basil, and onion powder; shape into ¾-inch balls.
2. In a large saucepan, bring broth to a boil. Add meatballs and cook 10 minutes. Stir in the spinach, orzo and carrot. Bring to a boil, reduce the heat, and simmer for another 10 minutes or until the meatballs are done. Top with additional Parmesan cheese.
KITCHEN COUNTER:
Serves 4. Per serving: 200 calories, 21g carbohydrate, 18g protein, 4.5g fat, 740mg sodium, 80mg cholesterol, 2g fiber
