This is the ultimate feel-good weeknight meal. Filled with hearty meatballs, orzo, chopped carrots, and fresh spinach, this soup requires minimal prep and is ready in just 30 minutes
Italian Meatball Soup
- ½ lb ground sirloin
- 1 egg, lightly beaten
- 2 Tbsp dry bread crumbs
- 1 Tbsp grated Parmesan cheese
- ¾ tsp dried basil
- ½ tsp onion powder
- 5½ cup light chicken broth (reduced-sodium, fat-free)
- 2 cup fresh spinach (no stems)
- ¾ cup uncooked orzo pasta
- ¼ cup chopped carrot
In medium bowl, combine ground sirloin, egg, bread crumbs, cheese, basil, and onion powder; shape into ¾-inch balls.
In a large saucepan, bring broth to a boil. Add meatballs and cook 10 minutes. Stir in the spinach, orzo and carrot. Bring to a boil, reduce the heat, and simmer for another 10 minutes or until the meatballs are done. Top with additional Parmesan cheese.
Serves 4. Per serving: 200 calories, 21g carbohydrate, 18g protein, 4.5g fat, 740mg sodium, 80mg cholesterol, 2g fiber