Easy Orzo-Meatball Soup
Pea and Arugula Salad
Ingredients
- ½ (32-oz) pkg frozen fully cooked turkey meatballs
- 2 (10-oz) containers diced mirepoix (onion, carrots, and celery)
- 3 cloves garlic, minced
- 2 Tbsp olive oil
- 6 cups less sodium chicken broth
- 1 cup orzo
- 2 tsp Italian seasoning
- 1 (6-oz) pkg baby spinach
- ½ cup freshly shredded Parmesan cheese
Instructions
- Heat meatballs according to package directions.
- Meanwhile, sauté mirepoix and garlic in hot oil in a Dutch oven over medium-high heat 5 minutes. Add broth; cover, and bring to a boil. Add orzo and seasoning. Cook 10 minutes or until orzo is tender.
- Add heated meatballs and spinach; cook 1 to 2 minutes or until spinach wilts. Sprinkle each serving with cheese.
Side Dish Ingredients
- 1 (5-oz) pkg baby arugula
- 1 cup frozen peas, thawed
- ½ cup freshly shredded Parmesan cheese
- ½ cup olive oil vinaigrette
Side Dish Instructions
- Toss together all ingredients in a large bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
296
|
160
|
456
|
| Fat (g) | 14 | 14 | 28 |
| Sat. Fat (g) | 4 | 3 | 7 |
| Protein (g) | 22 | 4 | 26 |
| Carb (g) | 22 | 5 | 27 |
| Fiber (g) | 3 | 1 | 4 |
| T. Sugs (g) | 6 | 2 | 8 |
| A. Sugs (g) | 1 | 0 | 1 |
