Italian Wedding Soup with Orzo

• servings: 6 servings
• active time: 30 minutes
• total time: 1 hour

Ingredients

½ pound ground beef (85% lean)

½ pound ground chicken (or turkey)

1 egg (beaten)

½ cup Italian breadcrumbs

¼ cup grated Parmesan cheese

3 cloves garlic (minced)

⅓ cup finely chopped fresh parsley

¾ teaspoon salt

¼ teaspoon black pepper

2 tablespoons olive oil

1 yellow onion (finely diced)

1 ¼ cups diced carrots

2 celery ribs (diced)

3 cloves garlic (minced)

8 cups low sodium chicken broth

2 teaspoons Italian seasoning

¾ cup uncooked orzo pasta

5 cups fresh spinach

Salt and black pepper (to taste)

Directions

In a large bowl, gently mix all meatball ingredients until just combined. Roll into ¾-inch balls.

Heat olive oil in a large soup pot over medium-high heat. Brown the meatballs in batches for about 2 minutes per side. Remove and set aside.

In the same pot, sauté the onion, carrots, and celery for about 5–6 minutes until softened. Add the garlic and Italian seasoning; cook for 1 minute more.

Pour in the chicken broth and bring to a boil. Reduce heat to low and return the meatballs to the pot. Simmer gently for 10–12 minutes.

Meanwhile, cook the orzo separately until al dente. Drain and set aside.

Stir in the spinach and cook until wilted, about 2 minutes.

To serve, add orzo to bowls, ladle soup over top, and finish with freshly grated Parmesan cheese.

Nutrition

• Calories: 368 kcal
• Total Fat: 15 g
• Saturated Fat: 5 g
• Unsaturated Fat: 8 g
• Trans Fat: 0.5 g
• Cholesterol: 90 mg
• Sodium: 694 mg
• Total Carbohydrate: 32 g
• Dietary Fiber: 3 g
• Total Sugars: 4 g
• Protein: 27 g