Forget the marble-size meatballs you find in many versions of this soup. In this easy recipe, they're full-size, full-flavored and plenty filling. Source: EatingWell Magazine, January/February 2019

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Ingredients

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Directions

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  • Heat 1 tablespoon oil in a large pot over medium-high heat. Add onion, carrot, celery and garlic; cook, stirring occasionally, until the onion is translucent, 4 to 5 minutes. Add broth, cover and bring to a boil. Add orzo, oregano and salt; cover and cook, stirring occasionally, until the orzo is just tender, about 9 minutes.

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  • Stir in meatballs and spinach; cook until the meatballs are heated through and the spinach is wilted, 2 to 4 minutes. Serve sprinkled with cheese and drizzled with the remaining 3 tablespoons oil.

Nutrition Facts

415 calories; 19 g total fat; 4.7 g saturated fat; 101 mg cholesterol; 728 mg sodium. 681 mg potassium; 36.1 g carbohydrates; 3.7 g fiber; 5 g sugar; 25.8 g protein; 5270 IU vitamin a iu; 20 mg vitamin c; 23 mcg folate; 165 mg calcium; 3 mg iron; 68 mg magnesium;

Reviews (3)

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5 Ratings
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