Rating: 4.25 stars
8 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

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.

Robin Bashinsky
Source: EatingWell Magazine, January/February 2019

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Read the full recipe after the video.

Recipe Summary test

active:
20 mins
total:
20 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

415 calories; protein 25.8g; carbohydrates 36.1g; dietary fiber 3.7g; sugars 5.2g; fat 19g; saturated fat 4.7g; cholesterol 100.6mg; vitamin a iu 5269.9IU; vitamin c 20.3mg; folate 22.9mcg; calcium 165.3mg; iron 3.4mg; magnesium 67.6mg; potassium 680.9mg; sodium 728mg.
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