Beef / Pork

"Shred" Italian Meatball Soup is for Soup.

"Shred" Italian Meatball Soup takes 5 minutes to prepare.

"Shred" Italian Meatball Soup takes 17 minutes to cook.

"Shred" Italian Meatball Soup makes 8 servings.

The ingredients for "Shred" Italian Meatball Soup are:

Carrots, raw, 1 large finely diced
Celery, raw, 1 stalk, finely diced
Garlic, 3 cloves minced
Ground beef, lean, 1/2 lb.
Campbells Low Sodium Chicken Broth, 2 cans
Chickpeas (garbanzo beans), 1 can
Orzo Pasta, .25 cup
Baby Spinach, fresh, .5 package (10 oz) (remove)
Cheese, Parmigiano Reggiano, 2 tbsp (remove)
Bread, whole wheat (toasted finely chopped), 1 slice

Here is how you make "Shred" Italian Meatball Soup:

1. In a large pot, bring the chicken stock to a boil with the carrot and celery. Season with fresh cracked pepper. Add the orzo and cook until al dente, about 7 minutes.2. Meanwhile, in a bowl, knead the beef with the 2 TBSP of cheese, the bread crumbs and fresh cracked black pepper. Form the mixture into very small meatballs. About 1/4 the size you would expect a frozen one to be.3. Drop the balls into the boiling soup and simmer for 5 minutes. Stir in the spinach and chickpeas and simmer until the meatballs are cooked through, 5 minutes longer. Serve, passing extra cheese at the table.Serving Size: 8 ServingsNumber of Servings: 8Recipe submitted by SparkPeople user TODAYZLADY.

The nutritional information for "Shred" Italian Meatball Soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 187.4

• Total Fat: 7.5 g
• Cholesterol: 23.4 mg
• Sodium: 242.1 mg
• Total Carbs: 19.2 g
• Dietary Fiber: 3.3 g
• Protein: 10.3 g

"Shred" Italian Meatball Soup is Italian cuisine.