Italian Wedding Soup

Italian Wedding Soup

1/2 cup chopped celery
1 cup diced carrots
1 tablespoon minced garlic
8 cups fat-free chicken broth
1 1/2 cups beef broth
1 teaspoon dried oregano leaves
1 cup orzo pasta
6 cups fresh baby spinach
1 pound ground sirloin
1 egg
1 egg white
2 tablespoons chopped parsley
1 teaspoon minced garlic
1/4 cup Italian bread crumbs
3 tablespoons grated Parmesan cheese
salt and pepper to taste

Combine the last 8 ingredients in a bowl and shape meat mixture into 1-inch diameter meatballs.

In large nonstick pot coated with nonstick cooking spray, sauté onion, celery, carrots and garlic until tender, 7 minutes.

Add both broths and oregano. Add orzo. Bring to boil, reduce heat, and cook 5 minutes.

Add mini meatballs, and continue cooking 8 minutes or until meatballs are done. Add spinach, cooking a few more minutes until wilted. Season to taste.

Tonight I’m serving with crusty bread, side salad and fruit compote.

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