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Italian Wedding Soup
Course
Main Dish
Keyword
soup
Prep Time
35
minutes
Cook Time
20
minutes
Servings
7
servings
Ingredients
1
egg
lightly beaten
1
tablespoon
dry bread crumbs
1
tablespoon
dried parsley flakes
1
tablespoon
plus 1/4 cup grated Parmesan cheese divided
1/2
teaspoon
onion powder
1/2
teaspoon
salt
divided
1/8
teaspoon
plus 1/4 teaspoon pepper
divided
1/2
pound
lean ground beef
1/4
cup
uncooked orzo or acini di pepe pasta
or use other pasta, adjust amount
1
medium onion
finely chopped
3
celery ribs
chopped
2
garlic cloves
minced 1 tablespoon olive oil
4
14 1/2 oz cans
reduced-sodium chicken broth
1
16 oz can
kidney beans
rinsed and drained
4
cups
chopped fresh spinach
Instructions
In a large bowl, combine the egg, bread crumbs, parsley, 1 tablespoon Parmesan cheese, onion powder, 1/4 teaspoon salt and 1/8 teaspoon pepper.
Crumble beef over mixture and mix well. Shape into 42 meatballs.
Place in a 15-in. x 10-in. x 1-in. baking pan coated with nonstick cooking spray.
Bake at 350° for 8-10 minutes or until juices run clear; drain.
Cook pasta according to package directions; drain.
In a large saucepan or soup kettle, saute the onion, celery and garlic in oil until tender.
Stir in the broth, beans and spinach.
Stir in pasta, meatballs and remaining salt and pepper.
Cook until spinach is tender and meatballs are heated through.
Garnish with remaining Parmesan cheese.
Notes
Nutritional Analysis: 1-1/3 cups equals 205 calories, 6 g fat (2 g saturated fat), 49 mg cholesterol, 1,024 mg sodium, 20 g carbohydrate, 4 g fiber, 17 g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 vegetable.