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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (479g) Recipe makes 4 servings |
||
| Calories 293 | ||
| Calories from Fat 90 | (30%) | |
| Amount Per Serving | %DV | |
| Total Fat 10.0g | 15% | |
| Saturated Fat 3.6g | 18% | |
| Monounsaturated Fat 4.0g | ||
| Polyunsaturated Fat 1.1g | ||
| Trans Fat 0.4g | ||
| Cholesterol 90mg | 30% | |
| Sodium 1236mg | 51% | |
| Potassium 658mg | 18% | |
| Total Carbohydrate 24.3g | 8% | |
| Dietary Fiber 2.1g | 8% | |
| Sugars 2.5g | ||
| Protein 24.5g | 48% | |
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Ingredients
- 1/2 lb lean ground beef
- 1 egg, slightly beaten
- 2 tablespoons breadcrumbs
- 1 tablespoon parmesan cheese
- 1/2 teaspoon dried basil
- 1/2 teaspoon onion powder
- 5 3/4 cups chicken broth
- 2 cups chopped escarole or chopped spinach
- 1/2 cup orzo pasta, uncooked
- 1/3 cup finely chopped carrot
- grated parmesan cheese
Directions
1
In medium bowl combine, meat, egg,bread crumbs, parmesan cheese, basil& onion powder; shape into 3/4" balls.2
In large sauce pan, heat broth to boiling; stir in spinach, orzo, carrot& meatballs.3
Return to boil;reduce heat to medium.4
Cook at slow boil for 10 minutes or until orzo is tender.5
Stir frequently to avoid sticking.6
Serve with additional Parmesan cheese sprinkled on top.
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- Course > Lunch/Snacks
- Course > Main Dish
- Course > Soups
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- Main Ingredient > Meat > Beef
- Main Ingredient > Eggs/Dairy > Cheese
- Main Ingredient > Eggs/Dairy > Eggs
- Cuisine > European > Southern (Mediterranean) > Italian
- Preparation > Time to Make > < 30 mins
- Preparation > Simple
- Preparation > Equipment > Stove Top
- Occasion > Dinner Party
- Occasion > Holiday/Event > Wedding
- Dietary > Lighter Fare > Healthy
- Dietary > Low in... > Low Cholesterol
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Featured Reviews for This Recipe
From: Christina1
On Nov 14, 2001
I made this recipe yesterday for a client and it turned out yummy! So good that I am making it for my husband and myself tonight! I did make a few changes - I kind of combined two recipes where I made my own stock at the beginning by simmering chicken stock with carrots, herbs, celery and onions. And, I added fresh chopped sage and lemon juice to the meatballs and sauteed them in a dry frying pan just until they were browned to give them a more pleasing color. Then I added them to the broth with the spinach (used frozen chopped) and orzo (I just love orzo). I also added crushed tomatoes, fresh minced garlic, lemon juice and parmesan cheese at the very end and simmered for another 5 minutes or so. Made garlic parmesan toast to go along with it. I love the recipe - and am so glad I found it!
From: RecipeNut
On Nov 23, 2001
I must give this recipe 5 stars! It is delicious! I did brown the meat balls before adding to the soup and added extra onion powder.
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