"Shred" Italian Meatball Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Carrots, raw, 1 large finely dicedCelery, raw, 1 stalk, finely dicedGarlic, 3 cloves mincedGround beef, lean, 1/2 lb.Campbells Low Sodium Chicken Broth, 2 cansChickpeas (garbanzo beans), 1 canOrzo Pasta, .25 cup Baby Spinach, fresh, .5 package (10 oz) (remove)Cheese, Parmigiano Reggiano, 2 tbsp (remove)Bread, whole wheat (toasted finely chopped), 1 slice
1. In a large pot, bring the chicken stock to a boil with the carrot and celery. Season with fresh cracked pepper. Add the orzo and cook until al dente, about 7 minutes.
2. Meanwhile, in a bowl, knead the beef with the 2 TBSP of cheese, the bread crumbs and fresh cracked black pepper. Form the mixture into very small meatballs. About 1/4 the size you would expect a frozen one to be.
3. Drop the balls into the boiling soup and simmer for 5 minutes. Stir in the spinach and chickpeas and simmer until the meatballs are cooked through, 5 minutes longer. Serve, passing extra cheese at the table.
Serving Size: 8 Servings
Number of Servings: 8
Recipe submitted by SparkPeople user TODAYZLADY.
2. Meanwhile, in a bowl, knead the beef with the 2 TBSP of cheese, the bread crumbs and fresh cracked black pepper. Form the mixture into very small meatballs. About 1/4 the size you would expect a frozen one to be.
3. Drop the balls into the boiling soup and simmer for 5 minutes. Stir in the spinach and chickpeas and simmer until the meatballs are cooked through, 5 minutes longer. Serve, passing extra cheese at the table.
Serving Size: 8 Servings
Number of Servings: 8
Recipe submitted by SparkPeople user TODAYZLADY.
Nutritional Info Amount Per Serving
- Calories: 187.4
- Total Fat: 7.5 g
- Cholesterol: 23.4 mg
- Sodium: 242.1 mg
- Total Carbs: 19.2 g
- Dietary Fiber: 3.3 g
- Protein: 10.3 g
Member Reviews