Easy Orzo-Meatball Soup
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Ingredients
- 2 (10-oz) containers diced mirepoix mix (yellow onion, carrots, and celery)
- 1 Tbsp jarred minced garlic
- 2 Tbsp olive oil
- 6 cups low-sodium chicken broth
- 1 cup orzo
- 1½ tsp dried oregano
- 1 (26-oz) pkg frozen fully cooked Italian-style bite-size meatballs
- 1 (5-oz) pkg baby spinach
- 1 cup shredded Parmesan cheese
Instructions
- Sauté mirepoix mix 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 oregano. Cook 10 minutes.
- Add meatballs and spinach; cook 4 minutes or just until thoroughly heated. Season with salt and freshly ground pepper to taste, if desired. Sprinkle with cheese.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
546
|
546
|
| Fat (g) | 36 | 36 |
| Sat. Fat (g) | 13 | 13 |
| Protein (g) | 30 | 30 |
| Carb (g) | 24 | 24 |
| Fiber (g) | 5 | 5 |
| Sodium (mg) | 1275 | 1275 |
30 Minute Meals Meal Plan
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