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Meatball Soup
Source: dLife

A hearty, Sicilian soup with real meatballs and orzo.

Rating:
Prep Time: 20 minutes
Cook Time: 50 minutes
Difficulty: Intermediate

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
1/2 Fat , 1 1/2 Vegetables , 1 1/2 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
1 lb  lean ground beef (10% fat)
2 tbsp  chopped parsley
2 tsp  fresh basil
0 1/4 cup  whole wheat bread crumbs
1 each  eggs
2 tsp  fresh oregano
1 pinch  salt and pepper

Soup
1 tsp  grapeseed oil
2 tsp  minced garlic
1 each  medium onions
4 each  medium carrots
6 cup  low sodium beef broth, canned
1 tbsp  fresh oregano
0 1/2 cup  orzo pasta
1 tbsp  fresh basil
14 1/2 oz  canned unsalted diced tomatoes
2 each  medium zucchini
6 oz  fresh spinach leaves
Directions
Meatballs
  1. In large bowl, combine beef, parsley, Italian seasoning, black pepper, eggs, and bread crumbs. Mix well.
  2. Mold into 35, 1” diameter, meatballs. Set aside.
Soup
  1. In large stock pot, heat oil over medium high. Add garlic, onion, and carrots. Cook for 3 to 4 minutes
  2. In blender, puree undrained tomatoes until smooth. For coarser texture, place tomatoes in bowl and mash by hand with potato masher.
  3. Add tomatoes, beef stock, and Italian seasoning to stock pot. Stir. Cover and bring to boil.
  4. Reduce heat to low, cover, and simmer for 5 minutes until the carrots begin to soften.
  5. Turn off heat and let rest, covered.
  6. Make meatballs as directed in Part 2.
  7. Bring soup back to gentle boil. Add meatballs. Cover and simmer 20 minutes.
  8. Add orzo. Increase the heat to medium. Cook for about 10 minutes, stirring occasionally, until orzo is al dente.
  9. Add zucchini. Cook 3 minutes until zucchini is tender and orzo is done.
  10. Add spinach. Cook 1 minute until spinach wilts. Turn heat off. Allow soup to rest 20 minutes. Serve hot.

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