Italian Wedding Soup

• servings: 8 servings
• active time: 15 minutes
• total time: 45 minutes

Ingredients

1 lb ground beef

1/4 cup parmesan cheese

1/4 cup milk

1/2 cup bread crumbs

1 tbsp garlic powder

1 tsp salt

2 tbsp fresh chopped parsley

2 carrots, sliced into circles

1 medium onion, chopped

3 cloves garlic, minced

2 qts chicken broth

1 bag baby spinach or escarole

2 bay leaves

3 tbsp olive oil, to fry meatballs

1 cup orzo or acini de pepe

Directions

sear

Combine the ingredients for the meatballs and roll into small meatballs about the size of a quarter. In the pot, add the olive oil and bring to medium-high heat. sear the meatballs for about 30-45 seconds on each side. They will sear quickly because they're so small. Set them aside.

saute

Remove the oil from the pot. Add 1 tbsp olive oil on medium heat. Add the onions and saute for about 5 minutes or until they begin to soften. Add the carrots and saute for 3 more minutes. Then stir in the garlic for a minute until fragrant.

Pour in the broth and add the bay leaves. Bring to a boil and then immediately lower to a simmer. Add the meatballs and simmer for 15 minutes.

After 15 minutes, stir in the pasta. Simmer for 15 more minutes and then remove from the heat. Add the spinach and cover for 5 minutes. Then stir it in and serve hot!

Nutrition

• Calories: 343 kcal
• Total Fat: 19 g
• Saturated Fat: 6 g
• Unsaturated Fat: 10 g
• Trans Fat: 1 g
• Cholesterol: 48 mg
• Sodium: 1350 mg
• Total Carbohydrate: 26 g
• Dietary Fiber: 2 g
• Total Sugars: 4 g
• Protein: 18 g