This yummy recipe comes from Holly Clegg’s new cookbook, Too Hot in the Kitchen.


 Italian Wedding Soup

1 cup chopped onion
1/2 cup chopped celery
1 cup diced carrots
1 tbsp. minced garlic
8 cups fat-free chicken broth
1 1/2 cups beef broth
1 tsp. dried oregano leaves
1 cup orzo pasta
Mini Meatballs (recipe follows)
6 cups fresh baby spinach
salt and pepper to taste

-In a large nonstick pot coated with nonstick cooking spray, saute onion, celery, carrots and garlic until tender, 7 minutes.  Add both broths and oregano.

-Add orzo.  Bring to boil, reduce heat, and cook 5 minutes.  Add Mini Meatballs (see recipe below) and continue cooking 8 minutes or until meatballs are done.  Add spinach, cooking a few more minutes until wilted.  Season to taste.

Mini Meatballs
1 pound ground sirloin
1 egg white
2 tbsp. chopped parsley
1 egg
1 tsp. minced garlic
1/4 cup Italian bread crumbs
3 tbsp. grated Parmesan cheese
salt and pepper to taste

Combine all ingredients into bowl and shape meat mixture into 1-inch diameter meatballs.

Soup makes 12 (1-cup) servings with 3-4 mini meatballs.

I shared this post at $5 Dinners, Tempt My Tummy Tuesdays, What’s on the Menu Wednesdays, Ultimate Recipe Swap

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