Italian Wedding Soup

• servings: 4 servings
• total time: 25 minutes

Ingredients

1/2 lb lean ground beef

1 egg, slightly beaten

2 tablespoons breadcrumbs

1 tablespoon parmesan cheese

1/2 teaspoon dried basil

1/2 teaspoon onion powder

5 3/4 cups chicken broth

2 cups chopped escarole or 2 cups chopped spinach

1/2 cup orzo pasta, uncooked

1/3 cup finely chopped carrot

grated parmesan cheese

Directions

In medium bowl combine, meat, egg,bread crumbs, parmesan cheese, basil& onion powder; shape into 3/4" balls.

In large sauce pan, heat broth to boiling; stir in spinach, orzo, carrot& meatballs.

Return to boil;reduce heat to medium.

Cook at slow boil for 10 minutes or until orzo is tender.

Stir frequently to avoid sticking.

Serve with additional Parmesan cheese sprinkled on top.

Nutrition

• Calories: 295
• Total Fat: 10
• Saturated Fat: 3.6
• Cholesterol: 84.5
• Sodium: 1214
• Total Carbohydrate: 24.4
• Dietary Fiber: 2.1
• Total Sugars: 2.7
• Protein: 24.6