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Meatball Soup with Spinach and Orzo by

Source: Family circle,


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

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.

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