Italian Wedding Soup
This simple Italian wedding soup is made with fresh vegetables and is ready in about 30 minutes.
Servings: 6
Calories: 176kcal
Ingredients
- ½ pound lean ground beef
- 1 tablespoon Parmesan Cheese, finely grated
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 2 tablespoons bread crumbs
- 1 tablespoon butter
- 1 stalk celery
- 2 tablespoons onion
- ½ teaspoon basil
- 2 carrots peeled, and sliced
- 6 cups chicken broth
- ½ teaspoon salt
- 1@ teaspoon garlic salt
- 1 cup orzo pasta
- 2 cups baby spinach (washed)
Instructions
- Mix together ground beef, egg, bread crumbs, cheese, garlic powder, basil and onion powder.
- Shape mixture into ¾" balls. Set Aside.
- In a skillet over low heat, melt butter. Add celery, carrots, basil and onion and saute until onion is clear.
- In a large pot, heat broth over low heat. Once celery, onions, and carrots are sauteed, add to the broth. Add orzo to pot and boil for 8-10 minutes.
- In the empty skillet, brown the meatballs over medium-low heat until brown on the outside. Gently roll meatballs for even browning.
- Drain meatballs on a paper towel and add to large pot of soup and cook 5-7 minutes. Add salt and garlic salt.
- Add spinach and stir. Cook another 3-5 minutes and serve.
Nutrition
Serving: 1cup | Calories: 176kcal | Carbohydrates: 23g | Protein: 13g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 24mg | Sodium: 1501mg | Potassium: 404mg | Fiber: 1g | Sugar: 1g | Vitamin A: 30IU | Vitamin C: 17mg | Calcium: 34mg | Iron: 2mg