Italian Wedding Soup
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Description
Classic, flavorful soup
Details
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Cooking Time:
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30 Minutes
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Recipes Makes:
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6 Servings
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Calories:
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238
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Carbs:
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24 Grams
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Fat:
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10 Grams
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Protein:
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13 Grams
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Ingredients
1 tbsp olive oil
1 medium onion, diced
1/2 cup carrots, diced
1/2 cups celery, diced
2 cloves garlic, minced
2 tsps worcestershire sauce
2 tsps italian seasoning
3 cups chicken broth
3 cups water
1/2 lb ground lean pork
3 tbsp panko or breadcrumbs
3/4 cup orzo
8 ounces spinach
grated parmesan cheese
Directions
Heat olive oil in dutch oven and add onion, celery, carrots. Simmer until soft and add 1/2 of the garlic. Add 1 tsp worcestershire sauce and italian seasonings. Cook for a minute and add the broth and water. Cover and simmer about 10 minutes. Mix the pork, panko, rest of the garlic, worchestershire sauce. Form into small meatballs.
Bring soup to medium boil and add the orzo. Cook about 5 minutes. Add meatballs and cook until they float to the top-about 8 minutes. Stir in the spinach and cook until wilted, about 2 minutes. Serve with grated parmesan on top.