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    Italian Wedding Soup

    Think of this as a first-rate chicken soup with mini-meatballs and loads of flavor.

    Ingredients

    • 1 cup chopped onion
    • 1/2 cup chopped celery
    • 1 cup diced carrots
    • 1 tablespoon minced garlic
    • 8 cups fat-free chicken broth
    • 1 1/2 cups beef broth
    • 1 teaspoon dried oregano leaves
    • 1 cup orzo pasta
    • 6 cups fresh baby spinach
    • 1 pound ground sirloin
    • 1 egg
    • 1 egg white
    • 2 tablespoons chopped parsley
    • 1 teaspoon minced garlic
    • 1/4 cup Italian bread crumbs
    • 3 tablespoons grated Parmesan cheese
    • salt and pepper to taste

    Instructions

    Step 1
    Combine the last 8 ingredients in a bowl and shape meat mixture into 1-inch diameter meatballs.
    Step 2
    In large nonstick pot coated with nonstick cooking spray, sauté onion, celery, carrots and garlic until tender, 7 minutes.
    Step 3
    Add both broths and oregano. Add orzo. Bring to boil, reduce heat, and cook 5 minutes.
    Step 4
    Add mini meatballs, and continue cooking 8 minutes or until meatballs are done. Add spinach, cooking a few more minutes until wilted. Season to taste.

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