Italian Wedding Soup

The other week, I was browsing through the cooking blog that a friend of mine started called Cooking for Seven.  She started the blog when she was preggo with what she thought was baby #5.  Baby #5 turned out to be babies #5 & 6, two precious little girls;)  The reason that she hasn't changed the title is probably because shortly after the blog began, she started writing for examiner.com as their Bismarck Budget Meals Examiner.  

Anyway, Pam is a fabulous cook, on a budget, so I found myself browsing through her old cooking blog.  When I came across her recipe for Italian Wedding Soup, I knew it would be good.  Well, I should say, I knew I would love it, but I wasn't so sure about how it would go over with my children.  I mean spinach IN the soup?  I can't even get them to eat spinach normally.  Well, my worries were unfounded because they ALL loved this soup.  Actually my oldest was disappointed the next night because he wanted to eat lthe leftovers, but they were already all gone (both my husband and I had already had them for lunch;).  

Anyway, this is a healthy and delicious recipe!  Pretty dang quick and easy too!  

Italian Wedding Soup

2 Tbsp. Extra-Virgin olive oil

2 carrots, chopped

2 ribs celery, chopped

1 medium onion, chopped

2 bay leaves

salt & freshly ground black pepper, to taste

1/2 lb. ground beef

1/2 lb. ground pork

1 egg

2 cloves garlic, minced

3 oz. freshly grated Parmigiano-Reggiano

1/2 c. plain bread crumbs

64 oz. Fat-free reduced sodium chicken broth

1 1/2 c. dried pasta (ditalini works well)

1 bag, fresh, washed baby spinach (6 oz.)

In a deep pot over medium heat, add oil, carrots, celery, onion, and bay leaves.  Season with salt and pepper.  Cover pot, and cook veggies 5-6 minutes, stirring occasionally.  

While cooking, combine ground meats, egg, garlic ,cheese, & bread crumbs.  

Add broth and water to the pot, increase heat to high & bring soup to a boil.  Reduce heat and begin to roll meat mixture into small balls.  Drop the meatballs straight into the pot & stir.  Add pasta.  Cover and simmer 10 minutes.  When the pasta is tender, add the spinach in small batches.  When the spinach is wilted, the soup is done!

Serve with fresh bread & a little parmesan on top of the soup!

Nutrition Facts
Servings Per Recipe: 14
Serving Size: 1 cup
Amount Per Serving
Calories		195.8
Total Fat		11.1 g
	Saturated Fat	3.9 g
	Polyunsaturated Fat	0.8 g
	Monounsaturated Fat	4.5 g
Cholesterol		47.9 mg
Sodium		487.6 mg
Potassium		359.3 mg
Total Carbohydrate		10.0 g
	Dietary Fiber	1.3 g
	Sugars	2.1 g
Protein		13.3 g

Vitamin A	46.7 %
Vitamin B-12	8.4 %
Vitamin B-6	8.3 %
Vitamin C	8.8 %
Vitamin D	0.5 %
Vitamin E	3.3 %
Calcium	9.0 %
Copper	2.4 %
Folate	10.3 %
Iron	7.4 %
Magnesium	4.9 %
Manganese	7.8 %
Niacin	8.2 %
Pantothenic Acid	2.5 %
Phosphorus	7.9 %
Riboflavin	7.2 %
Selenium	13.8 %
Thiamin	9.9 %
Zinc	8.7 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.