Italian wedding soup
Prep time: 30 minutes
Cook time: 35 minutes
Jean Hunerlich of Davis was hoping someone had a recipe for Italian wedding soup.
Mary E. Brown of Modesto shares this recipe that comes from "Taste of Home Heartwarming Soups."
It says, "Lean ground beef and reduced-sodium broth help keep it light. For variety, substitute garbanzo beans for the kidney beans."
This sounds like a good match for Hunerlich.
1 egg, beaten
1 tablespoon dry bread crumbs
1 tablespoon dried parsley flakes
1 tablespoon plus ¼ cup grated Parmesan cheese, divided use
½ teaspoon onion powder
½ teaspoon salt, divided use
1/8 teaspoon plus ¼ teaspoon pepper, divided use
½ pound lean ground beef (90 percent lean)
¼ cup uncooked orzo or acini de pepe pasta
1 medium onion, finely chopped
3 celery ribs, chopped
1 tablespoon olive oil
2 garlic cloves, minced
4 (14.5-ounce) cans reduced sodium chicken broth
1 (16-ounce) can kidney beans, rinsed and drained
4 cups chopped fresh spinach
In a large bowl, combine the egg, bread crumbs, parsley, 1 tablespoon of Parmesan cheese, onion powder, ¼ teaspoon salt and teaspoon pepper. Crumble beef over mixture and mix well. Shape into ¾-inch meatballs. Place in a 15-by-10-by-1-inch baking pan coated with cooking spray. Bake at 350 degrees for 8 to 10 minutes or until no longer pink; drain.
Cook pasta according to package directions; drain. In a large saucepan, sauté onion and celery in oil until tender. Add garlic, cook 1 minute longer. 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.
Per serving: 264 calories; 21 grams protein; 31 grams carbohydrates; 7 grams fat (3 saturated, 3 monounsaturated, 1 polyunsaturated); 49 milligrams cholesterol; 591 milligrams sodium; 5 grams fiber; 24 percent calories from fat.