Italian Wedding Soup
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 6 cups reduced sodium chicken or beef broth | |
| ½ lbs. extra lean ground turkey or beef | |
| 1 eggs, beaten | |
| 2 tablespoons dried bread crumbs | |
| ¼ cup grated parmesan cheese | |
| 2 teaspoons dried basil | |
| 1/4 cup onion | Peeled, washed, and finely chopped. |
| 1 cup orzo pasta | |
| 2 cups fresh spinach | Washed, trimmed and chopped |
| ½ cup fresh carrots | Washed, peeled and diced. |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Pre-heat oven to 400 degrees F. In a bowl, combine ground meat, eggs, bread crumbs, basil, ½ cup Parmesan cheese, and onion. Shape into ½ inch balls. Bake meatball until in oven for 30 minutes. | Cook until internal temperature reaches 165°F. |
| 2 | In a large stock pot heat broth to boil stir in carrots and pasta. Return to boil and cook for 10 minutes or until pasta is al dente. Add meat balls. Stir. Just before serving stir in spinach. Do not cover. | |
| 3 | Serve immediately and top with Parmesan cheese |
Posted in Soup Recipes
