"Shred" Italian Meatball Soup

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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of "Shred" Italian Meatball Soup calories by ingredient
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Introduction

Getting a bit bored with storebought and premade. I like to cook. So here is a hearty Italian favorite that meats guidelines even under the 200 cal. per serving mark. Getting a bit bored with storebought and premade. I like to cook. So here is a hearty Italian favorite that meats guidelines even under the 200 cal. per serving mark.
Number of Servings: 8

Ingredients

    Carrots, raw, 1 large finely diced
    Celery, raw, 1 stalk, finely diced
    Garlic, 3 cloves minced
    Ground beef, lean, 1/2 lb.
    Campbells Low Sodium Chicken Broth, 2 cans
    Chickpeas (garbanzo beans), 1 can
    Orzo 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

Tips

I have 8oz. containers with lids that are microwavable and freezable. I ladle out my servings, and freeze. In the coming cycles of "Shred" this helps me with prep because I just grab and go.


Directions

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.

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