ITALIAN WEDDING SOUP

4 Servings

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Nutrition

645 Calories

40g Protein

50g Carbs

32g Fat

6.8g Fiber

Ingredients

Meatballs:

1 lb lean ground beef

1 egg

1/4 cup grated parmesan

1/3 cup plain breadcrumb

1/4 white onion minced

1 garlic clove minced

1 tbsp oregano

1 tsp garlic powder

1 tsp onion powder

Red pepper flakes for heat

Salt to taste

Black pepper to taste

The Rest:

2 carrots peeled & sliced

1 white onion chopped

3 garlic cloves minced

1 container spinach

6 cups of water

2 tbsp better than bouillon vegetable base

1 cup orzo

About 1/4 cup olive oil

Preparation

1. Rinse and cut vegetables accordingly.  Set to the side

2. Prepare meatballs - add ground beef, egg, parmesan, breadcrumbs, onion, garlic, oregano, garlic powder, onion powder, red pepper flakes, salt and pepper to a bowl.  Using your hands, mix ingredients well until fully incorporated.  Make even sized meatballs (should get about 12 larger meatballs - shape them to preference)

3. Add 2 tbsp olive oil to a large soup pot on medium high / high heat.  When oil is hot, add meatballs, without touching each other.  Let meatballs cooked undisturbed until brown for about 4 minutes before flipping over* and cooking for another 4 minutes.  Set meatballs to a clean plate to the side.

4. Set heat to medium high heat adding carrot, onion and remaining 2 tbsp olive oil.  Season with salt and pepper, cooking until onions are translucent and carrots are getting soft.  After about 5 minutes, add garlic and mix well, cooking for an additional 3 minutes

5. Add water and vegetable bouillon paste, bringing to a boil.  Once boiling, add orzo and meatballs and simmer for 10 - 15 minutes, until pasta is fully cooked.  Add spinach 2 minutes before pasta is done cooking.

*The oil should be getting hot and smoky at this point - reduce heat and let the flipped meatballs cook on low heat.   The pot will remain hot and cook the meatballs to perfection - crispy on the outside, moist on the inside