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Italian Wedding Soup

Total Time: 55 mins

Italian Wedding Soup

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


  • 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


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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