Italian Wedding Soup
a recipe that serves 6 by
Ingredients:
46 oz/5 3/4 cups low fat, low sodium chicken broth (like College Inn)
2 cups uncooked fresh spinach or escarole
3 oz/1/2 cup uncooked Orzo (pasta)
1 tablespoon – 1/3 cup Locatelli or Romano grated cheese
1/2 teaspoon onion powder
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
Meatballs:
1/2 lb extra lean ground beef
1/2-1 egg, slightly beaten or egg substitute
2 tablespoons seasoned bread crumbs
1 tablespoon Locatelli or Romano grated cheese
1/2 teaspoon dried basil
1/2 teaspoon onion powder
1/8 teaspoon ground black pepper
1/8 teaspoon garlic powder
Directions:
1. In a medium bowl combine meatball ingredients and shape into 1/2″ – 3/4″ meatballs.
2. In a large stock pot heat chicken broth to a boil, add meat balls and return pot to a boil. Add spinach, Orzo, onion powder, black pepper and garlic powder. Return pot to a boil.
3. Add grated cheese; reduce heat to medium and cook at a slow boil 10 minutes or until Orzo are tender. Stir often.
Note:
Served with additional grated cheese sprinkled on top.