Italian Wedding Soup

Name: Italian Wedding Soup Recipe
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 16
Ingredients: Meatballs: Mix; 1 20oz package of Jennie-O Italian Seasoned Ground Turkey; 1 toasted/broke up sandwich thin; 1 tbsp cornstarch mixed with 3 tbsp water; 1 tbsp Italian Seasoning; salt and pepper; Soup:; 1 chopped onions; 3 chopped garlic cloves; 128oz chicken or vegetable broth; 1 cup orzo pasta; 10 oz fresh baby spinach

Minutes to Prepare: 20
Minutes to Cook: 60

Number of Servings: 16

Ingredients

Meatballs: Mix1 20oz package of Jennie-O Italian Seasoned Ground Turkey1 toasted/broke up sandwich thin1 tbsp cornstarch mixed with 3 tbsp water1 tbsp Italian Seasoningsalt and pepperSoup:1 chopped onions 3 chopped garlic cloves128oz chicken or vegetable broth1 cup orzo pasta10 oz fresh baby spinach

Directions

heat oil in stock pot, add chopped onion and garlic, cook until soft. Add broth ( I like to use the better than bouillon vegetable paste) bring to a boil. In the mean time make the mini meatball, roll into appx 60-70 balls and drop into boiling water. cover and cook for about 20 minutes, add 1 cup orzo, continue cooking for another 10 minutes, until pasta is cooked, add spinach chopped into small pieces cook until wilted.

Serving Size:�makes 16 1-cup servings

Servings Per Recipe: 16

Nutritional Info Amount Per Serving

Calories: 136.9
Total Fat: 4.8 g
Cholesterol: 0.0 mg
Sodium: 1,508.5 mg
Total Carbs: 13.0 g
Dietary Fiber: 1.2 g
Protein: 9.8 g

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