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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

Slow-Cooked Italian Wedding Soup

Source: dLife

Hearty stew with meatballs, spinach, fennel, and orzo pasta.

Nutrition Facts

Makes 8 servings
Amount Per Serving

Calories	202.5

Total Carbs	10.7 g

Dietary Fiber	1.9 g

Sugars	1.7 g

Total Fat	8.8 g

Saturated Fat	3.0 g

Unsaturated Fat	0.5 g

Potassium	646.4 mg

Protein	18.4 g

Sodium	578.0 mg

Dietary Exchanges 8.8 Fat, 0.9 Vegetables, 1.8 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

1.0
1 each large onion 1.0
1 each eggs 0.25
0 1/4 cup whole wheat breadcrumbs 3.0
3 tbsp sun dried tomatoes 2.0
2 tsp italian seasoning 1.0
1 lb lean ground beef (10% fat) 2.0
2 tsp olive oil 1.0
1 each fennel bulb 7.0
7 cup low sodium chicken broth 0.5
0 1/2 tsp white pepper 6.0
6 each medium garlic cloves 0.5
0 1/2 cup orzo pasta 5.0
5 cup fresh chopped spinach

Directions

Chop one-third of onion very finely, and thinly slice remaining onion.
In medium bowl, combine chopped onion, egg, bread crumbs, dried tomatoes, 1 teaspoon Italian seasoning and ground beef. Mix well.
Shape into 12 meatballs.
In large skillet, add oil and heat over medium. Brown meatballs. Drain and discard fat.
Transfer meatballs to 4-1/2 to 5-1/2 quart slow cooker. Add sliced onion.
Cut off and discard upper stalks of fennel. Save some of the feathery leaves for garnish (optional).
Remove wilted outer layers, remove thin slice from fennel base. Cut fennel into thin wedges.
Stir fennel, chicken broth, white pepper, garlic, and remaining Italian seasoning into slow cooker.
Cover and cook on low heat setting 8 to 10 hours or on high heat setting 4 to 5 hours.
If using low-heat setting, turn to high-heat setting. Gently stir in orzo. Cover and cook about 15 more minutes or until orzo is tender. Stir in spinach. Transfer to serving bowls and garnish with reserved fennel leaves, if desired.