Italian Wedding Soup
Ingredients
- ½ (24-oz) pkg frozen turkey meatballs
- 1 (10-oz) pkg mirepoix (diced carrots, celery, and onion; see Note)
- ½ tsp dried thyme
- 1 Tbsp olive oil
- 1 (32-oz) carton low-sodium chicken broth
- ¾ cup orzo (or use any small pasta shape)
- 3 cups spinach
- ¼ cup freshly grated Parmesan cheese
Instructions
- Bake meatballs according to package directions.
- Meanwhile, cook mirepoix and thyme in hot oil in a large saucepan 3 to 5 minutes or until just tender.
- Add broth; bring to a boil. Stir in pasta; reduce heat, and simmer 7 to 10 minutes or until pasta is al dente.
- Add meatballs to pot, and gradually stir in spinach; cook 1 minute or until spinach is wilted. Sprinkle with cheese.
Nutritional Information
| Main | Total | |
| Servings | 3 | |
| Calories |
540
|
540
|
| Fat (g) | 24 | 24 |
| Sat. Fat (g) | 7 | 7 |
| Protein (g) | 34 | 34 |
| Carb (g) | 47 | 47 |
| Fiber (g) | 9 | 9 |
| Sodium (mg) | 912 | 912 |
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