Italian Wedding Soup

• portions: 4 servings
• temps total: 25 minutes

Ingrédients

1/2 lb lean ground beef

1 egg, slightly beaten

2 tablespoons breadcrumbs

1 tablespoon parmesan cheese

1/2 teaspoon dried basil

1/2 teaspoon onion powder

5 3/4 cups chicken broth

2 cups chopped escarole or 2 cups chopped spinach

1/2 cup orzo pasta, uncooked

1/3 cup finely chopped carrot

grated parmesan cheese

Instructions

In medium bowl combine, meat, egg,bread crumbs, parmesan cheese, basil& onion powder; shape into 3/4" balls.

In large sauce pan, heat broth to boiling; stir in spinach, orzo, carrot& meatballs.

Return to boil;reduce heat to medium.

Cook at slow boil for 10 minutes or until orzo is tender.

Stir frequently to avoid sticking.

Serve with additional Parmesan cheese sprinkled on top.

Nutrition

• Calories: 295
• Lipides Totaux: 10
• Lipides Saturés: 3.6
• Cholestérol: 84.5
• Sodium: 1214
• Glucides Totaux: 24.4
• Fibres Diététiques: 2.1
• Sucres Totaux: 2.7
• Protéines: 24.6