Italian Wedding Soup
"After one taste, you'll find that this soup is absolutely delicious," promises Paula Sullivan from Barker, New York. "Lean ground beef and reduced sodium broth help keep it light. For variety, substitute garbanzo beans for the kidney beans."
SERVINGS
|
7
|
CATEGORY
|
Lower Fat
|
METHOD
|
Baked
|
PREP |
35 min. |
COOK
|
20 min.
|
TOTAL
|
55 min.
|
INGREDIENTS
- 1 egg, lightly beaten
- 1 tablespoon dry bread crumbs
- 1 tablespoon dried parsley flakes
- 1 tablespoon plus 1/4 cup grated Parmesan cheese, divided
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt, divided
- 1/8 teaspoon plus 1/4 teaspoon pepper, divided
- 1/2 pound lean ground beef
- 1/4 cup uncooked orzo pasta or acini di pepe pasta
- 1 medium onion, finely chopped
- 3 celery ribs, chopped
- 2 garlic cloves, minced
- 1 tablespoon Crisco® Light Olive Oil
- 4 cans (14-1/2 ounces each) reduced-sodium chicken broth
- 1 can (16 ounces) kidney beans, rinsed and drained
- 4 cups chopped fresh spinach
DIRECTIONS
In a large bowl, combine the egg, bread crumbs, parsley, 1 tablespoon Parmesan cheese, onion powder, 1/4 teaspoon salt and 1/8 teaspoon pepper. Crumble beef over mixture and mix well. Shape into 42 meatballs.
Place in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake at 350° for 8-10 minutes or until juices run clear; drain.
Cook pasta according to package directions; drain. In a large saucepan or soup kettle, saute the onion, celery and garlic in oil until tender. Stir in the broth, beans and spinach. Stir in pasta, meatballs and remaining salt and pepper. Cook until spinach is tender and meatballs are heated through. Garnish with remaining Parmesan cheese. Yield: 7 servings.