Italian Wedding Soup
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.