Don't Quit

I made this *light* Italian Wedding Soup (recipe courtesy of Food Network Magazine) the other night, and we both absolutely loved it!  It was super easy, delicious, and perfect for a winter night.  Enjoy! 

Ingredients

·         1 tablespoon extra-virgin olive oil

·         1 small onion, finely chopped

·         3 carrots, finely chopped

·         2 cloves garlic, finely chopped

·         2 teaspoons Worcestershire sauce

·         2 teaspoons chopped fresh sage

·         3 cups fat-free low-sodium chicken broth

·         1 parmesan cheese rind, plus 1 tablespoon grated parmesan, plus more for topping

·         1/2 pound ground pork

·         3 tablespoons breadcrumbs (preferably panko)

·         3/4 cup orzo

·         8 ounces baby spinach (about 8 cups)

** I used about half of the spinach it called for, and I used garlic powder for the meatballs.

Directions

Heat the olive oil in a large pot over medium-high heat. Add the onion and carrots and cook, stirring, until slightly softened, about 4 minutes. Add half of the garlic and 1 teaspoon each Worcestershire sauce and sage; cook 1 minute. Add the chicken broth, 3 cups water and the parmesan rind and bring to a boil. Cover, reduce the heat to medium and simmer until the vegetables are tender, about 7 minutes.

Meanwhile, mix the pork, breadcrumbs, 1 tablespoon grated parmesan, the remaining garlic and the remaining 1 teaspoon each Worcestershire sauce and sage in a bowl. Form into 1-inch meatballs.

Increase the heat to medium high and bring the soup to a boil. Stir in the orzo and cook 6 minutes. Add the meatballs and cook until they are firm and float to the top, about 4 more minutes. Stir in the spinach and cook until wilted, about 1 more minute. Ladle the soup into bowls and top with parmesan.

Per serving: Calories 350; Fat 18 g (Saturated 6 g); Cholesterol 62 mg; Sodium 304 mg; Carbohydrate 29 g; Fiber 5 g; Protein 19 g