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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."

7 ServingsPrep: 35 min. Cook: 20 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 (90% lean)
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® Pure 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

2 of 2

Italian Wedding Soup (continued)

Directions (continued)

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.

Nutrition Facts: 1-1/3 cups equals 205 calories, 6 g fat (2 g saturated fat), 49 mg cholesterol, 1,024 mg sodium, 20 g carbohydrate, 4 g fiber, 17 g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 vegetable.