Italian Wedding Soup

Who doesn't love soup on cold chilly days?? How do you feel about wedding soup- a fan favorite!? A lighter version of wedding soup. On a snowy December day, heat yourself up a bowl & you are good to go.

Prep time: 35 mins.  Cook: 20 mins. 

Ingredients: 

- 1 egg lightly beaten 

- 1 tablespoon dry bread crumbs

- 1 tablespoon dried parsley flakes 

- 1 tablespoon plus1/4 cup grated parm cheese, divided

- 1/2 teaspoon onion powder

- 1/2 teaspoon salt (if desired)

- 1/8 teaspoon plus 1/4 teaspoon pepper

- 1/2 lb lean ground beef (I use ground turkey)

- 1/4 cup uncooked orzo pasta (or pasta of your choice)

- 1 medium onion, finely chopped

- 3 celery ribs, chopped

- 2 garlic cloves

- 1 tablespoon olive oil

- 4 cans reduced sodium chicken broth

- 1 can kidney beans, rinsed and drained

- 4 cups chopped fresh spinach 

Directions:

- in a large bowl, combine the egg, bread crumbs, parsley, 1 tablespoon of parm cheese, onion powder, 1/4 salt, & 1/8 pepper (teaspoon).

- crumble beef over mixture and mix well. Shape into 42 meatballs.

- place in a 15-inch x 10 inch x 1 inch baking pan coated with nonstick cooking spray. Bake at 350 degrees for 8-10 minutes or until juices run clear; drain. 

- cook pasta according to package directions; drain. 

- in large saucepan or soup kettle, sauté the onions, celery, and garlic in oil until tender.

- stir in broth, beans(if using), and spinach. 

- stir in pasta, meatballs, and remaining salt/pepper (if using).

- cook until spinach is tender and meatballs are heated through. 

- garnish w/ remaining parm cheese.