Saturday, January 12, 2008

Italian Wedding Soup

1/2 lb lean ground beef or ground chicken
1 egg, slightly beaten
2 T breadcrumbs
1 T Parmesan cheese
1/2 t dried basil
1/2 t onion powder
1/2 t garlic powder
5 3/4 cups 98% fat free chicken broth
2 cups chopped spinach or escarole
1/2 cup orzo pasta, uncooked
1/3 cup finely chopped carrots
grated Parmesan cheese


In a medium mixing bowl combine, meat, egg, bread crumbs, Parmesan cheese, basil, onion powder, and garlic powder; shape into 3/4" balls. In large frying pan, brown meatballs. Remove from heat and drain on paper towels. In large sauce pan, heat broth to boiling; stir in spinach, orzo, carrots and 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.



Tomorrow's Daily Special: Grilled Bruschetta Chicken

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