Email to Anna Cilluffo      

Italian Wedding Soup

Source of Recipe

WW Message Boards


Recipe Introduction

Points: 2.1, Servings: 10 (approximately 1 cup)

List of Ingredients

7 cups fat-free chicken broth, 4 14-oz cans
2 cloves garlic
1/2 cup orzo
2 Tablespoons fresh parsley, chopped
1 carrot, thinly sliced
4 ounces chopped fresh spinach
salt and pepper to taste

Meatballs:
1/2 pound 96% lean ground beef
4 tablespoons seasoned bread crumbs
2 teaspoons fresh parsley, chopped
1/4 cup onion, finely minced
1 egg


Recipe

1. Combine meatball mixture and form into tiny meatballs about the size of marbles. Refrigerate until ready.

2. In a soup pot, combine the chicken broth, garlic, orzo, parsley, carrot and spinach. Bring to a rapid boil. Drop meatballs into the boiling broth mixture.

3. Cook until carrots are tender and meatballs are cooked through, about 10 minutes. Serve with grated Parmesan if desired.