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Italian wedding soup gets its name from the marriage of meat and greens. Use lean ground beef, pork, or lamb.

Diabetic Living Magazine
Source: Diabetic Living Magazine

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Recipe Summary test

active:
40 mins
total:
1 hr 10 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Finely chop one-third of the onion; thinly slice remaining onion. Combine chopped onion, dried tomatoes and 1 teaspoon of the Italian seasoning. Add ground beef, egg, bread crumbs and salt; mix well. Shape into 12 meatballs. Brown meatballs in hot oil in a Dutch oven. Carefully drain off fat.

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  • Meanwhile, cut off and discard upper stalks of fennel. If desired, save some of the feathery fennel leaves for a garnish. Remove any wilted outer layers; cut off a thin slice from fennel base. Cut fennel into thin wedges; add to Dutch oven with sliced onion, broth, garlic, the remaining 1 teaspoon Italian seasoning and the black pepper.

  • Bring to boiling; stir in orzo. Simmer, uncovered, for 10 to 15 minutes or until orzo is tender.

  • Stir in spinach. If desired, garnish soup with reserved fennel leaves.

Tips

Variation: Slow Cooker Method: Prepare meatballs and fennel as above. After browning meatballs, place meatballs and sliced onion in a 5-quart slow cooker. Add fennel, broth, garlic, the remaining 1 teaspoon Italian seasoning, and the black pepper. Cover, cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. If using low-heat setting, turn cooker to high-heat setting. Gently stir orzo into soup. Cover; cook 15 minutes more. Stir in spinach. Garnish as above.

Nutrition Facts

297 calories; protein 21.6g; carbohydrates 27.3g; dietary fiber 2.5g; sugars 3.2g; fat 10.9g; saturated fat 3.4g; cholesterol 82.9mg; vitamin a iu 2444.8IU; vitamin c 16mg; folate 156.4mcg; calcium 74.9mg; iron 3.7mg; magnesium 42mg; potassium 375.3mg; sodium 926.5mg.
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