Italian Wedding Soup
Pesto-Ricotta Crispbread
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Ingredients
- 1 (24-oz) pkg frozen turkey meatballs
- 2 (10-oz) pkg mirepoix
- 1½ tsp dried thyme
- 2 Tbsp olive oil
- 6 cups low-sodium chicken broth
- 1 cup orzo
- 1 (5-oz) pkg baby 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 Dutch oven 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.
Side Dish Ingredients
- ½ cup part-skim ricotta cheese
- ¼ cup creamy Genovese pesto
- 6 slices multigrain crispbread
- 2 Tbsp balsamic glaze
Side Dish Instructions
- Combine cheese and pesto; spread on crispbread. Drizzle with balsamic glaze.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
422
|
125
|
547
|
| Fat (g) | 16 | 6 | 22 |
| Sat. Fat (g) | 5 | 2 | 7 |
| Protein (g) | 29 | 5 | 34 |
| Carb (g) | 39 | 14 | 53 |
| Fiber (g) | 7 | 4 | 11 |
| Sodium (mg) | 725 | 213 | 938 |
| T. Sugs (g) | 7 | 0 | 7 |
| A. Sugs (g) | 2 | 0 | 2 |
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
