Italian Wedding Soup
Serves 6
1/2 pound ground beef, extra lean
1 egg, slightly beaten
2 tablespoons bread crumbs
1 tablespoon Romano cheese
1/2 teaspoon basil
1/2 teaspoon onion powder
5 3/4 cups low sodium chicken broth
2 cups kale, thinly sliced
1 cup orzo pasta
1/3 cup carrot, finely chopped
In a medium bowl, combine bread crumbs, meat, egg, cheese, basil and onion
powder, shape into 3/4 inch balls.
In a large saucepan, heat broth to boiling, stir in kale, orzo, carrot and
meatballs. Return to a boil, then reduce heat to medium. Cook at a slow
boil for 10 minutes or until pasta is al dente. Stir frequently to prevent
sticking.
Per serving: 280 Calories; 8g Fat; 24g Protein; 28g Carbohydrate; 1g Dietary Fiber; 58mg Cholesterol; 578mg Sodium. Exchanges: 1 1/2 Grain (Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 1 Fat.
SERVING SUGGESTIONS: I like bread with soup so either bake some in your
bread maker or buy a nice loaf of crusty bread to go with this. Add a salad
if you want, but you've got tons of green stuff going on this hearty soup.
VEGETARIANS: Skip the meatballs by omitting first 3 ingredients. Add extra vegetables to
vegetable broth instead of chicken broth.
KOSHER: Use beef broth instead of chicken.
