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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.