Ital­ian Wed­ding Soup

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ar­magazine.com/ital­ian-wed­ding-soup ½ lb. ex­tra-lean ground beef 1 egg, lightly beaten

2 Tbsp. dried bread crumbs 1 Tbsp. grated Parme­san cheese ½ tsp. dried basil

½ tsp. onion pow­der

5¾ cups low-sodium chicken broth 2 cups thinly sliced

es­ca­role or spinach

½ cup orzo pasta

⅓ cup finely chopped car­rot 1½ tsp. salt

Fresh basil leaves

Cracked black pep­per

1. Pre­heat oven to 350°F. Mix to­gether beef, egg, bread crumbs, cheese, dried basil, and onion pow­der in a bowl. Shape into ¾-inch meat­balls and trans­fer to a foil-lined bak­ing pan. Bake un­til browned, about 7 min­utes. 2. Mean­while, bring broth to a boil in a large saucepan; stir in es­ca­role, orzo, car­rot, and salt. Re­turn to a boil, re­duce heat, and sim­mer, cov­ered, stir­ring oc­ca­sion­ally, un­til orzo is al dente, about 10 min­utes. Add cooked meat­balls to soup. Gar­nish with fresh basil and pep­per.

PER 1⅔-CUP SERV­ING: 221 CAL; 6g FAT (2g SAT); 20g PRO; 22g CARB; 2g FIBER; 1,080mg SODIUM; 1g SUG­ARS

“Add a can of kid­ney beans for a heartier soup.” – CINDY KING

“I subbed in frozen chopped spinach for the es­ca­role—this was de­li­cious and easy!” – GINAH1

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