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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Meatball Soup

Source: dLife

A hearty, Sicilian soup with real meatballs and orzo.

Nutrition Facts

Makes 10 servings
Amount Per Serving

Calories	175.6

Total Carbs	11.8 g

Dietary Fiber	2.0 g

Sugars	4.1 g

Total Fat	7.2 g

Saturated Fat	2.3 g

Unsaturated Fat	0.6 g

Potassium	429.6 mg

Protein	15.5 g

Sodium	130.9 mg

Dietary Exchanges 7.2 Fat, 1.2 Vegetables, 1.5 Meat,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Meatballs 0.25
0 1/4 cup whole wheat breadcrumbs 1.0
1 each eggs 2.0
2 tsp fresh oregano 1.0
1 pinch salt and pepper 2.0
2 tsp fresh basil 1.0
1 lb lean ground beef (10% fat) 2.0
2 tbsp chopped parsley

Soup 1.0
1 tbsp fresh basil 1.0
1 tsp grapeseed oil 2.0
2 tsp minced garlic 1.0
1 each medium onions 4.0
4 each medium carrots 6.0
6 cup low sodium beef broth, canned 1.0
1 tbsp fresh oregano 0.5
0 1/2 cup orzo pasta 14.5
14 1/2 oz canned unsalted diced tomatoes 2.0
2 each medium zucchini 6.0
6 oz fresh spinach leaves

Directions

Meatballs

In large bowl, combine beef, parsley, Italian seasoning, black pepper, eggs, and bread crumbs. Mix well.
Mold into 35, 1” diameter, meatballs. Set aside.

Soup

In large stock pot, heat oil over medium high. Add garlic, onion, and carrots. Cook for 3 to 4 minutes
In blender, puree undrained tomatoes until smooth. For coarser texture, place tomatoes in bowl and mash by hand with potato masher.
Add tomatoes, beef stock, and Italian seasoning to stock pot. Stir. Cover and bring to boil.
Reduce heat to low, cover, and simmer for 5 minutes until the carrots begin to soften.
Turn off heat and let rest, covered.
Make meatballs as directed in Part 2.
Bring soup back to gentle boil. Add meatballs. Cover and simmer 20 minutes.
Add orzo. Increase the heat to medium. Cook for about 10 minutes, stirring occasionally, until orzo is al dente.
Add zucchini. Cook 3 minutes until zucchini is tender and orzo is done.
Add spinach. Cook 1 minute until spinach wilts. Turn heat off. Allow soup to rest 20 minutes. Serve hot.