Italian Wedding Soup

Italian Wedding Soup
Italian Wedding Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 1/2

    pound ground beef, extra lean

  • 1

    egg, slightly beaten

  • 2

    tablespoons bread crumbs

  • 1

    tablespoon Romano cheese

  • 1/2

    teaspoon basil

  • 1/2

    teaspoon onion powder

  • 5 3/4

    cups low sodium chicken broth

  • 2

    cups kale, thinly sliced

  • 1

    cup orzo pasta

  • 1/3

    cup carrot, finely chopped

Directions

In a medium bowl, combine bread crumbs, meat, egg, cheese, basil and onion powder, shape into 3/4 inch balls. In a large saucepan, heat broth to boiling, stir in kale, orzo, carrot and meatballs. Return to a boil, then reduce heat to medium. Cook at a slow boil for 10 minutes or until pasta is al dente. Stir frequently to prevent sticking. Per serving: 280 Calories; 8g Fat; 24g Protein; 28g Carbohydrate; 1g Dietary Fiber; 58mg Cholesterol; 578mg Sodium. Exchanges: 1 1/2 Grain (Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 1 Fat. SERVING SUGGESTIONS: I like bread with soup so either bake some in your breadmaker or buy a nice loaf of crusty bread to go with this. Add a salad if you want, but you've got tons of green stuff going on this hearty soup.

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