Meatball Soup with Spinach and Orzo by bobodoll

Source: Family circle,


Meatballs 3/4 lb - 95% lean ground beef 1 egg (lightly beaten) 1/2 cup onion, finely chopped 3 T plain bread crumbs 1 T grated Parmesan cheese 1 T chopped fresh parsley 1/4 tsp salt 1/4 tsp black pepper Soup 2 tsp olive oil 2 leeks, cleaned and sliced 1 rib celery, sliced 3 cans (14.5 oz each) low-sodium chicken broth 1 (14.5 oz) can diced tomatoes 1 small head escarole, chopped (about 6 cups), or spinach or box of frozen spinach 1/2 cup uncooked orzo 2 tsp lemon juice 1/4 tsp hot pepper sauce Another Meatball Recipe 1 lb - 95% lean ground beef 1 egg 1/3 cup plain bread crumbs 1/4 cup chopped fresh mint 1/4 cup chopped fresh parsley 2 cloves garlic, minced 1 T lemon zest 1/2 tsp salt 1/4 tsp black pepper


Meatballs: In a large bowl, combine beef, egg, onion, bread crumbs, Parmesan cheese, parsley, salt and black pepper. Stir to mix well. Using your hands or a small scoop, shape into 36 meatballs using 1 heaping tablespoon for each.

Soup: Heat the oil in a large pot over medium heat. Add leeks and celery and cook 5 mins, stirring often, until softened.

Stir in the broth, tomatoes and escarole and bring to a boil. Stir in the orzo and return to a boil. Carefully drop in the meatballs and return to a boil.

Reduce the heat to medium-low, cover and cook about 18 mins, stirring occasionally, until the orzo is tender and the meatballs are cooked through. Stir in lemon juice and hot pepper sauce.